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Meat and Beans

Savory Black Bean Soup


3 Tablespoons olive oil

1 large shallot, chopped

3 garlic cloves, chopped

1 red bell pepper, chopped

1 teaspoon oregano

Salt and pepper to taste (Add a pinch of Rosalie’s aromatic seasoned salt

if you have some on hand)

Sprinkle of cayenne to taste

2 teaspoons cumin

3 15-ounce cans black beans, undrained

1 14.5-ounce can diced tomatoes with green chilis, undrained

1 cup sour cream

1 - 2 teaspoons fresh lime juice

Fresh cilantro

Additional topping ideas:

Chopped red onion

Whole grain rice

Cup of Black Bean Soup and Vegetables


Sauté shallot and garlic in olive oil over medium heat until softened. Add red pepper and seasonings and sauté until pepper has softened. Add black beans and tomatoes and stir to combine. Continue to cook, stirring occasionally, for ten minutes. Using an immersion blender, puree half of the soup, leaving some whole beans intact. Top with sour cream and sprinkle with fresh cilantro. Serve with warm corn bread. Serves 4 - 6.


If adding whole grain rice, you may want to stir some vegetable broth into the soup when adding the beans and tomatoes.

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