Black Bean Soup Yolanda Recipe

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Servings: 10


Cost per serving $1.44 view details


  1. Sort through dry beans to remove stones. Rinse beans several times and then allow beans to soak in cool water for at least 1 hour. Cut the bacon in 1-inch strips and cook in a deep pot. When bacon begins to brown, add in chopped onion and cook till translucent/soft.
  2. Slice jalapeno pepper in half and add in together with beer, tomatoes, oregano, cumin and salt. Add in beans with their water and simmer for 6-8 hrs, adding water as necessary. Beans should be tender and their liquid should be consistency of thin gravy.
  3. In another soup pot heat extra virgin olive oil and butter on medium high heat. Stir fry onions and garlic till crisp and tender. Stir in ham, peppers and finally tomatoes. Add in stock and beans a ladle full at a time. Keep adding beans till soup has the bean/vegetable ratio to suit your taste.
  4. Leftover beans can be frzn and used for another soup. Add in chopped cilantro and simmer 10 min. Garnish with grated cheddar cheese as you serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 306g
Recipe makes 10 servings
Calories 272  
Calories from Fat 55 20%
Total Fat 6.27g 8%
Saturated Fat 1.92g 8%
Trans Fat 0.0g  
Cholesterol 37mg 12%
Sodium 851mg 35%
Potassium 1017mg 29%
Total Carbs 35.94g 10%
Dietary Fiber 8.7g 29%
Sugars 4.57g 3%
Protein 19.22g 31%
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