Tomato and Black Bean Soup

I have tried many, many versions of tomato soup, but this by far is my favorite. I was so curious about the recipe when I first read it because it had tomatoes, black beans, and cilantro… wait what? Yeah, that’s what I thought, too, but the combination is so complimentary. This recipe also makes enough for plenty of left-overs. We made it with the Mango, Avocado and Lime Salad as well as Corn Bread.

Tomato and Black Bean Soup (

Tomato and Black Bean Soup

(slight variation from Ellie Krieger’s Recipe)


  • 2 cans diced tomatoes (do not drain)
  • 2 cans unsalted black beans, rinsed and drained
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon EVOO (Extra-Virgin Olive Oil)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 cups low-sodium chicken broth
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon Mexican chili powder
  • 1/4 teaspoon hot pepper sauce
  • 1 cup fresh cilantro, stems cut off


  1. Heat the EVOO in a large pot. Add onion and garlic and cook until onions are softened – about 5 minutes.
  2. Add the chicken broth, beans, cumin, chili powder, salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes.
  3. Remove from heat and blend with an immersion blender.
  4. Stir in hot sauce.
  5. Top with fresh cilantro.

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