Black Bean with Jalapeño and Cilantro Soup

Serves: 4

Prep and cooking time: 30 minutes


Black Bean Soup Ingredients

2 cans black beans (recommendation: Eden Organics), rinsed and drained well

2 Tbs coconut oil or ghee

1 small onion, chopped

2 garlic cloves, chopped

1 cup of tomatoes, chopped

1 carrot, peeled and sliced

1 jalapeño pepper, sliced (omit seeds for less spicy)

1 tsp ground cumin

2 1/2 cups of water

1 bunch of fresh cilantro (4 Tbs chopped cilantro for the soup) Reserve the rest of cilantro for pesto

*Note: If you prefer to use dry black beans, soak overnight, drain and rinse and then cook according to instructions on package.


  1. Heat oil or ghee on medium heat in a pot.
  2. Add onion, garlic and carrot and sauté for 5 minutes.
  3. Add tomatoes, jalapeño, beans, cumin and water.
  4. Bring to boil, then switch to low heat, cover and simmer for 10-15 minutes.
  5. Using a hand blender, puree soup while in pot, or using a kitchen blender, puree in batches using caution.
  6. Season with salt and pepper, serve in bowls and sprinkle with chopped cilantro.

Bon Apetit!