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Black Bean Soup

Warm, savory and full of flavor. This soup is a go to during the cool winter days. 



2 can low sodium black beans, slightly drained

½  yellow onion, finely chopped

5 - 6  tricolor petite sweet peppers or one yellow pepper, cut into small pieces

4 cloves garlic, roughly chopped

1 tbsp sunflower oil

½ tbsp ground black pepper

½ tsp paprika

2 tbsp butter

½ tbsp sea salt

⅓ c whole milk

4 tbsp kefir cheese (optional)



Preheat medium saucepan on medium high heat. Add oil, butter, and ground pepper to pot. Once butter has melted add onion, peppers, garlic and paprika. Cook vegetables until onions are translucent. Add beans to vegetable, cover, and reduce heat to low. Cook beans for 15 minutes. Remove from beans from heat. Take out 1 cup of beans and mash beans to a lumpy consistency with a potato masher or immersion blender. Add mashed beans back to the saucepot and add milk. Stir. Top with a tablespoon of cheese and serve with sweet fried plantain.


Serves 4

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