Mexican Black Bean Soup

Mexican Black Bean Soup


  • 1 Tbsp. olive oil
  • 2 red onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 jalapeno, seeded and finely chopped
  • ½ tsp ground cumin
  • 3 cups vegetable stock
  • 1 can (14 oz.) diced fire roasted tomatoes
  • 2 ripe Roma tomatoes, cored, seeded and finely chopped
  • 1 can (14 oz.)  black beans, drained and rinsed
  • 1 Tbsp. dried oregano
  • Sea salt & black pepper to taste
  • Juice of 1 lime
  • Small bunch of cilantro, coarsely chopped

Optional garnishes: Greek yogurt, shredded reduced fat cheese, roasted corn, onions, etc.


  1. Heat the olive oil in a saucepan over medium-low heat and add 3/4 of the onions, reserving the remaining to garnish the soup. Sauté the onions for about 5 minutes until the onion is softened. Add the garlic, the jalapenos and the cumin and stir for about a minute.
  2. Add the stock, the canned tomatoes, Roma tomatoes, black beans, and oregano and bring to a boil. Let it simmer gently for 15 minutes, adding salt and pepper to taste, the lime juice and half of the cilantro after simmering.
  3. Serve the soup in bowls and garnish.

Makes about 4 servings.