Southwestern Black Bean Soup


  1. Combine the beans and stock in a medium sauce pan and bring to a simmer. Add the bay leaves and thyme.   
  2. Sauté the onion, garlic and chili in the oil then add to the beans.   
  3. Simmer the soup uncovered about 2-3 hours. The beans should be very soft and beginning to fall apart. Add cumin, coriander, salt and pepper to beans.   
  4. Puree about half of the beans and add back to soup then serve.  


  • 1 lb(s). beans, black dried, soaked
  • 1 tsp. oregano, dried
  • 1 chile(s), anaheim, diced and seeded
  • 1 Contigo® Pepper(s), Jalapeño, diced and seeded
  • 1 tsp. coriander, ground
  • 1 tsp. cumin, ground
  • 2 garlic, clove(s), minced
  • 1 Tbsp. oil, canola
  • 4 oz. Peak Fresh Produce® Onion(s), diced
  • 2 Roma® Bay Leaf(ves), Dry
  • 1-1/2 tsp. Roma® Black Pepper, Ground
  • 1 tsp. salt, kosher
  • 1/2 tsp. thyme leaves, dry
  • 5 qt. vegetable stock