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Garlic Black Bean Soup

Garlicky black bean soup made with cilantro, diced tomatoes, and poblano peppers thickened with masa harina.

Prep- 40 min. Cook- 70 min. Yield: 28, half-cup servings
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Garlic Black Bean Soup


1  pch Santiago® Seasoned Vegetarian Black Beans
1  each Garlic, outside paper removed, very top trimmed
2  each Poblano peppers, cored
2  Tbsp Canola oil
1  each Spanish onion, trimmed, diced
1  tsp Red pepper flakes, crushed
1  tsp Salt
1  gal Water. boiling (190°-212°F)
1/2  cup Masa harina
5  lb Tomatoes, diced, drained
1/2  bunch Cilantro, minced


  1. Heat oven, low fan to 375°F; wrap garlic in aluminum foil.
  2. Roast garlic and peppers until garlic is fragrant and very soft, about 25 min., and peppers are unevenly charred and skins begin to loosen, about 20 min. Remove from oven and let cool, peel peppers and dice. Squeeze roasted garlic from roasted head and discard papery skin.
  3. Heat oil in a large soup pot over medium-high heat, add onions and cook, stirring occasionally until onion becomes translucent, about 10 min.
  4. Stir roasted peppers, garlic, red pepper flakes, salt, Santiago® Seasoned Vegetarian Black Beans, water and masa harina into onion mixture. Bring to a boil, stirring frequently, lower to a simmer, and cook, stirring frequiently until soup thickens and beans are fully hydrated, about 30 min.
  5. Stir in tomatoes and continue cooking until heated through, about 5 min. Garnish with cilantro and serve.

Nutritional Information Per Serving

Calories - 130 Protein - 6 g SatFat - 0 g
Fat - 1.5 g Carbs - 22 g Fiber - 6 g
Iron - 10 % Sodium - 520 mg
Vitamin A - 8 %
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