Mexican Black Bean Soup

18 35 715
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 2
Mexican Black Bean Soup
Health Highlights


1 tbsp Coconut oil (or olive oil)
1 medium Yellow onion (diced)
1 medium pepper(s) Jalapeno pepper (seeded, diced)
3 clove(s) Garlic (minced)
3 cup Vegetable stock/broth (3-4 cups)
1 can(s) (13oz) Diced tomatoes, canned
1 can (15oz) Black beans, canned (or 2 cups homemade, drained, rinsed)
1/2 whole lime(s) Lime juice (fresh)
1 tbsp Chili powder
2 tsp Cumin
1 tsp Paprika, smoked
2 tsp Sea Salt (or to taste)
1 dash Black pepper (to taste)
1 dash Cayenne pepper (less or more)
1/4 cup Cilantro (coriander) (about a handful, chopped)
2 avocado(s) Avocado (or more, chopped, for serving)
4 tbsp Yoso Plain Unsweetened Coconut Yogurt (2 tbsp. per serving)
4 tbsp Salsa, ready-to-serve (2 tbsp. per serving)


If you’re making the Rice Crisps just for this dish, cut into strips instead of triangles, before baking.

Heat oil in a large pot. Saute onion and jalapeño for a few minutes. Add garlic and saute another minutes.

Add broth, tomatoes, beans, lime, and spice. Bring to a boil then simmer for a few minutes. Season more, if needed.

Top with fresh cilantro, chunks of avocado and coconut yogurt. Top with fresh salsa, if you like.

Serve with one batch of Brown Rice Crisps.

Use Mineral Rich Veggie Broth.

Nutrition Facts

Per Portion

Calories 715
Calories from fat 385
Calories from saturated fat 112
Total Fat 43 g
Saturated Fat 12.4 g
Trans Fat 0 g
Polyunsaturated Fat 11.9 g
Monounsaturated Fat 37 g
Cholesterol 0
Sodium 4637 mg
Potassium 2479 mg
Total Carbohydrate 80 g
Dietary Fiber 37 g
Sugars 8.7 g
Protein 20.8 g

Dietary servings

Per Portion

Meat Alternative 1.2
Milk Alternative 0.2
Vegetables 6.5

Energy sources