Mexican Black Bean Soup

18 35 821
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 2
Mexican Black Bean Soup
Health Rating


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)
1/4 tsp 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 821
Calories from fat 370
Calories from saturated fat 144
Total Fat 41 g
Saturated Fat 16.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 12.0 g
Monounsaturated Fat 37 g
Cholesterol 0
Sodium 5169 mg
Potassium 2586 mg
Total Carbohydrate 90 g
Dietary Fiber 41 g
Sugars 7.3 g
Protein 22.9 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 6.5

Energy sources

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