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Creamy & Crunchy Black Bean Soup

Crema de frijoles negros con un toque crujiente


  • 1 carrot cut in squares 
  • 1 celery stick cut in squares 
  • ¼ green pepper cut in large pieces  
  • ¼ red onion cut in large pieces  
  • 2 leeks sliced  
  • 1 garlic clove minced  
  • 1 tbsp olive oil  
  • ¼ tsp oregano 
  • 2 sprigs of cilantro (1 chopped) 
  • ½ can of (16oz) black beans  
  • ½ cup water 
  • Salt and pepper to taste 
  • 2 tbsp pumpkin seeds  
  • 2 tbsp corn  
  • ½ avocado sliced  
  • 2-3 ounces of shredded cooked chicken  


In a medium skillet, add olive oil and sauté carrot, celery, green pepper, onion, leeks, garlic, oregano and salt and pepper. Cook for 5-10 minutes until all the flavors blend and veggies are tender. Add chicken and cook thoroughly. Remove chicken and set aside. Stir in the can of beans and mix well with veggie mix. Put veggie bean mix in a blender or food processor and blend. Add water until smooth or desired consistency is achieved. Serve in a bowl and layer with cooked, shredded chicken. Garnish with avocado slices, pumpkin seeds, corn, and cilantro. Enjoy! 

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