Black Bean Soup


At Haramara retreat, soups like this one are the basis for light but nutritious midday meals.

  • Makes 12 servings.Servings


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, peeled and minced
  • 1 red or green bell pepper, diced
  • 2 teaspoons ground cumin
  • 6 cups cooked black beans (about 1 pound dried or 4 14.5-ounce cans)
  • 5-6 cups water
  • 1 tablespoon tomato paste
  • Salt and pepper to taste


1. Heat the oil in a large pot over medium heat. Add the onion and stir frequently until wilted, about 5 minutes. Add garlic and bell pepper and cook until bell pepper softens, 2 to 3 more minutes. Stir in cumin.

2. Add beans, water, and tomato paste and bring to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, about 20 minutes. Add more water if mixture becomes too thick.

3. Remove about 2 cups of soup and blend in a blender until smooth; return blended portion to pot. Season with salt and pepper to taste.

Recipe courtesy of Hugo Roberto Gutiérrez Marrón, the head chef at Haramara retreat near Sayulita, Mexico.