Caldos
Soups & Stews

Black Bean Soup
with Tomato Salsa


This southwestern specialty 
can be garnished with 
a wide variety of choices: 
grated cheddar cheese, 
chopped fresh cilantro, 
a dollop of sour cream, 
diced red onions, 
minced jalapenos or 
a simple squeeze of 
fresh lime juice.

1 1/4 cup dried black beans 
1/4 cup olive oil 
1  large yellow onion, minced 
3  cloves garlic, minced 
1 tsp ground cumin 
2 tsp chili powder 
8 cup water 
2  tomatoes, peeled, 
seeded and chopped 
1/4 cup red Spanish onion, minced 
1/2  fresh jalapeno pepper, 
seeded and minced 
2 tbsp fresh lime juice 
2 tbsp fresh cilantro, chopped 
  salt and freely ground pepper 

Pick over and discard 
any damaged beans or stones. 
Rinse the beans. 
Place in a bowl, 
add plenty of water to cover 
and soak for about 3 hours.
Drain the beans. 
In a large saucepan 
over medium heat, 
warm the olive oil. 
Add the yellow onion 
and saute until soft, 
about 10 minutes. 
Add the garlic, cumin, 
chili powder, 
drained beans and the water. 
Bring to a boil, 
reduce the heat to low 
and simmer gently, uncovered, 
until the beans are very tender 
and begin to fall apart.
Meanwhile to make the salsa 
stir together the tomatoes, 
red onion, 
jalapeno, lime juice cilantro 
and salt and pepper to taste 
in a bowl. 
Set aside.
When the soup is ready, 
season to taste 
with salt and pepper. 
Ladle into individual bowls 
and garnish 
each serving with a spoonful 
of the salsa. 
Serve immediately. 

 

   





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