Cilantro and Black Bean Soup

I am obviously still in denial about this unseasonably warm Autumn that we’re enduring enjoying here in San Diego. So, naturally, I felt the need to share another of my favorite soup recipes with you, my Cilantro and Black Bean Soup. This particularly protein-packed vegetarian soup is just dripping with Mexican influence, showcasing an abundance of cumin and cilantro. Naturally, it is served best with an ice cold Corona.

First, you start with some chopped cilantro.

Then you add in some onions sauteed in olive oil. Personally, I like the onions to have a bit of bite to them, so I don’t saute them until they are translucent. I stop while they still have a bit of firmness.

Now is the time to embrace your inner cumin addict. Sprinkle liberally.

Finally the moment comes when all is combined to simmer. including the black beans, garlic, and chicken bouillon. (It’s just not the same without it.)

A word of caution… this last image is misleading. Yes, you’ll want to combine everything in a pot and let it all simmer together, however, the majority of the cilantro should be ladled out with about a third of the black beans and put through a food processor before being added back in to the soup. There should not be this much cilantro floating in your Cilantro and Black Bean Soup.

Cilantro and Black Bean Soup


1 bunch fresh cilantro
1-2 onions
olive oil for sauteing
ground cumin
1 large can black beans, drained and rinsed thoroughly
1-2 fresh garlic cloves (in the picture above I used dried garlic, but fresh garlic is always better)
1-2 cubes of chicken bullion
salt and pepper
1 small to medium sized container of sour cream (depending upon how much you wish to use as garnish)


Chop cilantro and onion(s). Saute onion with olive oil until translucent. (If you like the texture of a slightly less cooked onion in your soup, feel free to saute them for less time.) Add cumin to onions and mix thoroughly. Add water, onions, cilantro, beans, garlic, chicken bullion, salt, and pepper to a large pot. Allow to simmer for approximately ten minutes. Remove the majority of the cilantro and roughly a third of the beans (along with a bit of the broth) to a food processor and puree. Add the pureed beans and cilantro back to the pot and simmer for an additional 20 minutes. To finish, stir in a decent sized dollop of sour cream just prior to serving. Additional sour cream garnish is entirely optional.

A note:

As with many of my recipes, this soup is never completed with the same set amount of ingredients. Subsequently, the quantities of ingredients listed are approximate and can be varied to suit your own preferences.


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