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Romi's Black Bean Soup

Romi's Black Bean Soup

This is a very simple soup recipe that's packed with flavor. Don't skip the guacamole that gets added to the finished soup - it takes this dish to a whole new level.

From Romi's Table (Home-catering company in New York). 

Watch VIDEO, here. 




    • 2 tablespoons olive oil
    • 1 medium yellow onion, diced
    • 1 teaspoon, salt
    • 4 cloves garlic, minced (or 2 teaspoons garlic powder)
    • 3 cups cooked black beans (from 1 cup dried)
    • 2 tablespoons, ground cumin
    • 2 tablespoons, Better than Bouillon Seasoned Vegetable Base 
    • Small bunch of cilantro, tied with an elastic band (toss after cooking)
    • 5 cups of water (or enough to cover the beans)


    • 1 avocado, diced
    • 1 small tomato, diced
    • 1 tablespoon red onion, finely diced
    • Cilantro
    • Juice from 1 lime
    • 1/4 teaspoon garlic powder







Over medium heat, add olive oil in a large pot. Once the oil is heated, add chopped onion and salt and saute until translucent (~5 min). Add minced garlic (or garlic powder) and stir until fragrant (~1 min). Stir in the cooked black beans along with the cumin and Better than Bouillon paste (if using). Mix well together. Then add enough water to cover the beans (about 5 cups). Bring to a simmer, cover the pot, and let cook all together for 45 minutes or so. Once done, puree with a handheld mixed, until you get the consistency that you like. 




Make the guacamole to garnish your dish. Add roughly cut avocado into a bowl. Add chopped tomato, diced red onion, chopped cilantro, and garlic powder. Add lime juice and mix all together. Ladle soup into bowls and add a spoonful of guacamole on top. Enjoy immediately. 

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