Sopa Conde (Black Bean Soup)


Good morning! A new week! Wow the time is flying, we are now in February, soon it will be spring.

As you probably know, if you have been reading my posts, today in my house is beans cooking day, I always cook beans every Monday and freeze them so I can use them through out the week. So today I cooked black beans, you can find the frijoles de la olla recipe here in my blog, so you, as me, can have beans for a week.

This recipe belongs to my friend  Claudia’s family. My friend Claudia is from Mexico City and as we have been discovering, there a lot of recipes that we do not cook in the north of Mexico (where I am from), so from time to time I cook a recipe that she gives me.

The name of this soup is Sopa Conde and it is very popular in Mexico City. To prepare it you can use either black or pinto beans, in this case I used black beans as those are the ones I cooked today. And the other essential ingredient is double cream, which makes this soup extra special, you add as much double cream as you want, I added just 5 tbsp, but you can make it as creamy as you want. It is delicious and easy to make and the last touch, fried tortilla strips and chipotle chilli, makes this soup super mega special.

Makes 4 servings


For the soup

  • 800 gr cooked black beans with some of the juice
  • 1/2 onion chopped
  • 1 tomato chopped
  • 1 small clove garlic minced
  • 1/2 cup double cream or more
  • 1/2 tsp dried epazote or 3 fresh leaves
  • 1 organic chicken stock cube (optional)
  • Salt to taste
  • Pinch of ground black pepper
  • 4 tbsp vegetable oil

To serve

  • Fried tortilla strips
  • Feta cheese or queso fresco
  • Chipotle chillies
  • Fresh coriander (optinal)
  • Avocado slices (optional)


  1. Heat a large sauce pan and add the oil. Once the oil is hot add the onion, tomato and garlic. Fry then for 5 min, stirring constantly.
  2. Add the fresh or dried epazote. Then add beans with their own juice.
  3. You might need to add a bit of water if the consistency is to thick. Then add the chicken stock cube, salt and ground black pepper.
  4. Cook the beans for 10 min and blend with a hand blender or mash them very well. I left mine with a bit of texture.
  5. Then pour the double cream. I only added 1/2 cup, but if you like it creamier, just add more.
  6. Cook for 3 min and then turn the heat off.
  7. To serve, fry some tortilla strips and grate the feta cheese and cut the chipotle chilli.
  8. Serve the soup in a bowl and top it with the tortilla strips, cheese and chipotle chilli. Add some fresh coriander and avocado slices if you fancy. Enjoy!



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