Black Bean Soup

March 25, 2019
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  • 1 Tablespoon coconut or grape seed oil
  • 1 medium onion, diced
  • 1 ½ tablespoons chili powder
  • 1 ½ tablespoons dried or fresh oregano
  • 1 teaspoon cumin
  • 4 garlic cloves, minced
  • 3 15oz. cans black beans drained but not rinsed
  • 3 cups water or vegetable broth
  • 2 bay leaves
  • Celtic sea salt and pepper to taste
  • 1/2 cup fresh cilantro, chopped for garnish
  • 1/2 avocado, cubed for garnish


  • In a soup pot, heat oil on medium heat and add onion and stir until onions are translucent. Stir in spices and garlic and cook for about 2 minutes.
  • Add in black beans, water or vegetable broth and bay leaves. Bring to a boil then reduce heat to simmer uncovered for 25 minutes. With an immersion blender puree the soup for about a minute. It should be mostly pureed, but still with some good chunks and texture. If you do not have an immersion blender, transfer about half of soup to a traditional blender to puree, then return the puree to the pot. Stir in the chopped cilantro.

Serves 4-6

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