Yucatecan Black Bean Soup with Epazote and Citrus
A hearty and aromatic black bean soup infused with fresh epazote and bright citrus notes, showcasing traditional Yucatecan flavors. This mexican-inspired soups (vegetarian) ready in about 115 minutes pairs dried black beans, water, small, chopped white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dried black beans
- 6 cups water
- 1 small, chopped white onion
- 3, smashed garlic cloves
- 1/4 cup, chopped fresh epazote leaves
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon orange zest
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1 small, thinly sliced for garnish white onion
- 4, thinly sliced for garnish radishes
Instructions
- Step 1: Rinse 1 cup dried black beans thoroughly and soak them in water for 6 hours or overnight. Drain.
- Step 2: In a large pot, combine the soaked black beans with 6 cups fresh water, 1 small chopped white onion, 3 smashed garlic cloves, 1 bay leaf, and 1/4 cup chopped fresh epazote leaves. Bring to a boil over high heat.
- Step 3: Reduce heat to low, cover partially, and simmer for 1 1/2 hours until beans are tender.
- Step 4: Remove 1 small sliced white onion and 4 thinly sliced radishes for garnish. Remove the bay leaf.
- Step 5: Using an immersion blender, blend the soup partially to create a creamy texture while leaving some beans whole for bite.
- Step 6: Stir in 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1 teaspoon orange zest, and 2 tablespoons lime juice.
- Step 7: Heat 2 tablespoons vegetable oil in a small skillet over medium heat until shimmering. Quickly sauté the reserved sliced onion and radishes for 1 minute until slightly softened but still crisp.
- Step 8: Ladle soup into bowls and garnish with the sautéed onion and radishes. Serve warm with warm corn tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Yucatecan Black Bean Soup with Epazote and Citrus take to make?
Total time is about 115 minutes (10 min prep + 105 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Yucatecan Black Bean Soup with Epazote and Citrus?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried black beans from drying out.
Can I substitute ingredients in Yucatecan Black Bean Soup with Epazote and Citrus?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Yucatecan Black Bean Soup with Epazote and Citrus for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Yucatecan Black Bean Soup with Epazote and Citrus vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
