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Easy Esselstyn Diet Recipes with Pictures: Black Bean Soup




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Black Bean Soup

--Favorite Cardio-Fusion Diet Choices--



The simple preparation with basic ingredients makes this soup an invigorating delight for all seasons. In addition, it can be made available as quick dinner through freezing.


This simple black bean soup is full bodied with a great spicy kick. .Its coarse structure from of beans is complemented by the crunchiness of the carrots and celery contributing to its hardy character. With this soup black beans show their best side being purely delicious. .




Get in Advance:


1 lb of dry Black beans or 4 15-ounce cans black beans

1 medium onion, diced

6 gloves garlic, minced

3 celery ribs, finely chopped

1 large carrot, thinly sliced

1/2 cups of water for deglazing

2cups of low-salt vegetable broth

2 cups of water

1 tablespoons chili powder

1 tablespoons oregano

1 tablespoon cumin

of a quarter-teaspoon black pepper

2 bay leaves

-1 cup fresh cilantro, roughly chopped

2 tablespoons lime juice


Have On Hand:

Sliced avocado, chopped cilantro and scallions




(after, modified):


For 4 (generous)-to 6 (1.5 cups) Portions. Total prep time: 4 hr.


Prepare the Black Beans

1 lb dry beans (2 cups), washed

Add 6 cups of water

Bring to a boil and let stand for 2 hrs

Wash and then cook covered for 1 hr. Set aside.


Prepare the vegetables

Dice onions, celery and carrots.

Chop garlic and cilantro.


Cook the soup

In a large heavy skillet or soup pot

Braise the onion on high heat without oil until soft and lightly browned 5 min

Add garlic, celery and carrots and sear for 2-3 min.

Cool down and deglaze with cup of water.

Add beans

Add 2 cups of vegetable broth, 2 cups of water and bay leaves, spices (1 tablespoons chili powder, 1 tablespoons oregano, 1 tablespoon cumin, of a quarter-teaspoon black pepper)

Bring soup to a low boil for 30-45 min until carrots start softening and beans are done

Blend with only a few bursts for some smoothening

Stir in -1 cup chopped cilantro and 2 tablespoons lime juice


Serve topped with avocado, cilantro and scallions


Cutting the vegetables


Browning the Onions




Added Vegetables


Added Spices


Beans added to Soup and ready to cook


After cooking blend very lightly


Added Cilantro and Lime Juice



Back to Dinner







Cook Black Beans

1 lb Black Beans

Boil then soak for 2 hrs

Cook 60 min, set aside

Chop Vegetables

Braised onions, add garlic, celery and carrots.

Deglaze with cup water.

Cook 2-3 min

Add beans, spices, 4 cups water, 4 tbsp. broth powder, bay leaves and spices, boil 30-45 min until carrots and beans start softening

Blend very briefly

Add -1 cup cilantro and 2 Tbsp. lime juice

Serve with toppings

Devided into 1 cup portions for freezing



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