Paragary's Black Bean Soup



  • 1 lb. black beans
  • 4 teaspoons vegetable oil
  • 1 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced red bell pepper
  • 2 serrano chilies, minced
  • 5 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon sugar
  • 1/4 cup tomato paste
  • 2 quarts water
  • sour cream for garnish


Wash black beans. Soak overnight in plenty of water.

The next day, heat oil in soup pot. Add onions, carrots, celery, red bell pepper, serrano chilies, and garlic. Sauté 5 minutes.

Add chili powder, cumin, oregano, salt, pepper, and sugar. Sauté 2 more minutes.

Add tomato paste, water, and soaked beans. Bring to a boil, reduce heat, and simmer slowly for 2 hours.

Optional: remove a cup of beans at end of cooking. Mash or purée them, then stir them back into the soup to thicken.

Serve with spoonful of sour cream as garnish in each bowl.

Makes 6 servings.

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