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Black Bean Soup


  • 1-onion, medium dice

  • 3-ribs of celery, medium dice

  • 3-small peppers, sliced

  • 1-jalapeno pepper, sliced

  • 1 can diced or stewed tomatoes

  • 1 Tablespoon minced garlic

  • 1 Tablespoon of my chili seasoning

  • salt and pepper as needed

  • 1 quart chicken stock

  • 2 bay leaves

  • 1-30 ounce can black beans; drained and rinsed

  • lime juice to season


  1. Slice and dice the vegetables and set aside

  2. In a large pot over medium heat, add the oil and sauté the vegetables until soft

  3. Add the can tomatoes and stir

  4. Add the garlic, chili seasoning, salt, and pepper and stir until fragrant

  5. Add the chicken stock and the bay leaves, let simmer for 10 minutes

  6. Add the drained beans, season with salt and pepper, and a squeeze of lime juice to taste

  7. Simmer for 20 minutes

Serve with rice and chopped cilantro

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