El Torito’s Black Bean Soup
over 5 hrs
Prep: overnight | Cook: 3-4 hrs | Servings: 8-10


  • 12 oz. dried black beans
  • 8 cups chicken or vegetable stock
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ teaspoon cayenne pepper
  • 3 tablespoons fresh lime juice
  • Fresh cilantro (optional)


  1. Rinse and sort though black beans, discarding any that are shriveled or discolored.
  2. Place beans in a large stockpot.
  3. Cover beans with water and refrigerate to soak overnight.
  4. Drain beans and return to stockpot.
  5. Add stock and heat to boiling.
  6. Meanwhile, heat olive oil over medium−high heat in a large skillet.
  7. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes.
  8. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.
  9. Cover stockpot and reduce heat to simmer for 3 to 4 hours.
  10. Transfer soup to blender or food processor and puree to desired thickness.
  11. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.
  12. Add salt and pepper to taste and serve.

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