Serves 4 | <30 minutes


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 tbsp ground cumin
  • 2-3 cloves garlic (optional)
  • 1 small red or green chili pepper (optional)
  • 2 (15 oz/425 ml) cans black beans
  • 3 cups water (or add soup broth or soup stock cube)
  • salt and pepper to taste
  • ¼ cup cilantro, chopped


  1. Sauté onion in olive oil in the bottom of a pot. Add a splash of water if too dry. When onion becomes translucent, add cumin, garlic, if using, and cook for one minute. Add chili pepper to taste.
  2. Add black beans and water (or broth) and bring to a simmer, stirring occasionally. Cook for 15 minutes. For a smooth soup, use a hand blender to blend the ingredients in the pot, or transfer to a blender.
  3. Serve with a garnish of cilantro.