Black Bean Soup

Black Bean Soup

There is a great mexican restaurant near my house that serves an amazing black bean soup. Awhile ago our local news station published a recipe that was from that restaurant. I made some changes and this is as close as it gets. YUM

  • 8 servings
  • 10 minutes
  • 20 minutes


Black Bean Soup

  • 4 ounce chopped bacon
  • 1 onion chopped
  • 1 rib of celery chopped
  • 4 cloves of chopped garlic
  • 3 or 4 cans black beans
  • 8 ounces chicken stock
  • 1 teaspoon Ezpazote muddled into dust
  • 1 teaspoon cumin
  • salt and pepper to taste

Chipotle Crema

  • 1- 7oz can chipotle pepper in adobo sauce
  • 1 cup sour cream

Tomato Salsa

  • 2 vine ripened red tomatoes, seeded and diced to 1/4″
  • 1 shallot diced
  • 1 jalapeno pepper, seeded, pith removed, diced
  • 1/2 clove garlic minced
  • 1/2 bunch cilantro chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste


Follow This Recipe

*For Soup

  1. Render bacon, add celery, onions, and garlic and carmalize in bacon grease.
  2. Drain black beans
  3. Add black beans, chicken stock, Epazote, and cumin- cook until beans are tender.
  4. Puree until smooth and season to taste with pepper and salt.

*Chipotle Crema

  1. Blend chipotle peppers and sour cream in a blender or food processor until smooth.

*Tomato Salsa

  1. Mix all ingredients together and season with salt and pepper.
  2. Taste and adjust


Serve soup and garnish with drizzled Chipotle Crema and a dollop of fresh tomato salsa.

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