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Black Bean Soup


  • 1 cup tomato salsa, save some to garnish
  • 2 15 1/2 ounce cans black beans, drained and rinsed 
  • 3 celery ribs with leaves, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 cups chicken broth
  • 3 tablespoons Persian Lime Extra Virgin Olive Oil
  • 1/2 cup sour cream or Greek yogurt
  • 2 tablespoons cilantro, chopped
  • 3 green onions, chopped


  1. Place 1 tablespoon of Persian Lime Extra Virgin Olive Oil in the pan. Saute the celery and onion in oil until tender. Add garlic, cook 1 minute longer.
  2. Heat the salsa in a large saucepan over medium heat; stirring frequently, for about 5 minutes. 
  3. Stir in the beans and broth, then heat to boiling. 
  4. Reduce heat to low. Cover and simmer for 15 minutes. 
  5. Cool slightly, then spoon half of the soup into a food processor or blender and puree. 
  6. Return the pureed soup to the saucepan and heat through. 
  7. Serve with a dollop of sour cream, additional salsa, a drizzle of Persian Lime Extra Virgin Olive Oil, green onions, and cilantro. 
  8. Add some warm crusty bread for dipping.

Note: Drizzle Habanero Olive Oil for a kick of heat. 


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