Black Bean Soup

Black Bean Soup

When I was a kid, my mom took me to my first Mexican Restaurant, Pancho Villa’s. The dish that still stands out in my memory is the black bean soup. I remember it was garnished with fresh chopped onion and other condiments and a big dollop of sour cream! These days I don’t eat sour cream, but this soup is so yummy you really can’t imagine every putting it on black bean soup! But I love a garnish of onion, chopped avocado and pieces of baked tortillas.

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Black Bean Soup

recipe from Lisa Rice's Kitchen Plantastic


3 cups (or 2 cans) black beans, drained

2 cups vegetable broth

1 can chopped fire roasted tomatoes

1 onion, chopped

1 carrot, chopped

1 celery stick, chopped

1 jalapeno pepper, seeded and minced

3 cloves garlic, minced

1 tsp chili powder blend

1/2 tsp ground cumin

1/2 tsp dried oregano

1/2 tsp ground coriander

1 bay leaf

salt & pepper to taste


chopped avocado

chopped onion

chopped fresh tomato

chopped cilantro

baked corn tortilla, crumbled

optional: hot sauce (Chalula, Valentina)

Option 2: I got this idea from Dr. McDougall! Very quick Black bean soup: 3 cups (or 2 cans) black beans, drained, 1 1/2 cups veggie broth, 1 cup salsa (fresh preferred),  1 tsp chili powder blend. Reserve half the black beans in a bowl and slightly mash with a fork. Blend the rest of the beans and all other ingredients in a blender and puree until smooth.  Combine mixture with the partially smashed beans in a pot and heat. Garnish!



Heat a large pot to medium high heat. Add the onions and peppers and stir frequently, splashing in a little broth to prevent sticking. Cook until the onions are translucent then add the garlic and cook a minute or two more until fragrant. Add the herbs and spices, and stir to combine, cook another minute. Add the vegetable broth, tomatoes, and black beans. Bring to a boil, then turn to low and simmer for 15 minutes. Remove bay leaf and discard. Scoop 1-2 cups of soup and puree in a blender then add back to the pot (can also use an immersion blender to blend some of the soup). Cook another few minutes, taste for seasoning and serve hot with garnishes. Add a few drops of hot sauce for a nice kick!

This is nice with a side of warmed soft corn tortillas to dip.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion