Caldo de Frijol Negro con Hongos y Epazote (Black Bean and Mushroom Broth)
A smoky, brothy black bean soup with browned mushrooms and epazote, finished with fresh pico de gallo.
Made with Fresh pico de gallo and Mexican black beans. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pot and fry the mushrooms over a high heat for 8 minutes until golden and their liquid has gone. Lift out and set aside.
8 min - 2
Add the onion and garlic to the pot and cook for 5 minutes until soft.
5 min - 3
Add your ready made frijoles negros (see the base recipe) with their broth, the stock, chipotle and epazote. Simmer for 15 minutes.
15 min - 4
Remove the chipotle and epazote. Blend about a third of the soup with a stick blender to thicken it, leaving the rest chunky.
- 5
Stir the mushrooms back in with the lime juice and season to taste.
- 6
Serve in bowls topped with your ready made pico de gallo (see the base recipe).
Tips
- Brown the mushrooms without crowding, because pale mushrooms add little flavour.
- Chipotle gives smoke and mild heat. Remove it before blending so the soup is not too hot.
- Blend only part of the soup. It keeps some bite and turns creamy without cream.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Where can I get epazote?
Look in Mexican or Latin shops, or grow it from seed. Fresh coriander is a flavour swap, though it tastes different.
Is it vegan?
Yes. Everything is plant based and the stock is vegetable. Check your stock cube is gluten free if needed.
Can I make it creamier?
Yes. Blend half instead of a third, or serve with a spoonful of avocado.
More made with fresh pico de gallo
Tacos de Camarón con Crema de Elote (Prawn Tacos with Street Corn Sauce)
GFNFPapas Asadas Rellenas de Carne Sazonada (Taco-Loaded Baked Potatoes)
GFEFNFChampiñones Rellenos de Chorizo (Chorizo Stuffed Mushrooms)
GFEFNFTacos de Camarones con Salsa Macha (Prawn Tacos with Chilli Crunch)
GFDFEFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.