Sopa de Fideo con Frijoles Negros (Black Bean Fideo Soup), photo by Leslie LimónPhoto by Leslie Limón

Sopa de Fideo con Frijoles Negros (Black Bean Fideo Soup)

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 8 servings

Sopa de Fideo is the ultimate in Mexican comfort food. I love coming up with new and fun ways to serve sopa de fideo to my family, and this Black Bean Fideo is one of their favorites. Adding black bean broth gives the soup a rich and hearty flavor, and it’s a tasty twist on a Mexican classic. Serve with warm corn tortillas and top with your favorite pico de gallo salsa for a delicious meatless meal.

Ingredients

  • 3 Roma tomatoes cut in quarters
  • 1/2 medium white onion cut in large chunks
  • 1 garlic clove
  • 2 cups black bean broth
  • 2 tablespoons vegetable oil
  • cups fideo or vermicelli pasta
  • 4 cups chicken broth
  • cups black beans
  • 1/2 teaspoon dried oregano crushed
  • pico de Gallo (optional)

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Directions

  1. Purée the tomatoes, onion, and garlic with the black bean broth in a blender until smooth; set aside.
  2. Heat the vegetable oil in a 3-quart stockpot over medium-high heat.
  3. Add fideo and sauté, stirring constantly, until golden brown. Carefully pour in the bean broth purée. Stir in the chicken broth, black beans, and oregano; season with salt to taste. Cover and let come to a boil.
  4. Reduce heat to low and let simmer for 15 minutes or until noodles are completely cooked.
  5. Remove from heat and ladle soup into bowls. Garnish with pico de gallo. Enjoy!

Chef Notes

This soup can be made with pinto beans, Peruvian beans, and even kidney beans.

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