Kathleen's Black Bean Soup

Quick and Easy Cuban Style Black Bean Soup adapted from Kathleen Nichols’ recipe

1-2 tbsp Olive oil or Coconut oil

1 onion, diced

1 red bell pepper, diced (I used green instead)

2 tsp minced garlic

3-6 oz. chorizo, cubed (as we didn’t have any on hand, I used organic bacon which I sautéed first)

2C broth (chicken, beef, or vegetable)

2 tsp oregano

1 tsp cumin

chili powder

2 cans unseasoned black beans

Salt to taste

2 dashes of lime juice per serving to taste

½ tsp fresh coriander leaves, shredded, per serving


·         Heat 1 tbsp oil in your pot, sauté onion and pepper until almost caramelized

·         Add garlic, continue sautéing until onions and peppers are caramelized (total time approximately 7-10 minutes)

·         Remove from pan, set aside

·         Add oil to your pan as needed, brown chorizo (approximately 3-5 minutes)

·         Return onion, pepper, and garlic to the pan

·         Add broth, oregano, cumin, and chili powder, simmer for 5 minutes

·         Add the beans, salt to taste, and simmer for another 5-10 minutes

·         Note: if you slightly mash the beans, they’ll release some of their starchiness into the broth, and your soup will be thicker

·         As you serve, add the dashes of lime juice and the cilantro to each bowl

·         Serves 4-6 (in our case I made double and it was nearly gone!)


Serving suggestions

·         Serve with plantain chips or crusty bread on the side (Cuban bread, if you can find it!) and maybe some avocado!

·         The next day, the soup will be thicker – serve over rice for a variation, with a green salad on the side

·         Enjoy!