Name: Peruvian Black Bean Soup
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 6 to 8 servings
Ingredients: 2 cans black beans, drained and rinsed; 1 cup diced yellow onion; Water to cover beans; 4 1/2 Tbsp. tomato paste; 1 to 2 Tbsp. soy sauce (or tamari)

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Peruvian Black Bean Soup

Recipe by Dhyan Atkinson, Savory Spice—Boulder, CO customer

All-Purpose Cooking

Braising & Slow Cooking

This quick and easy black bean soup recipe is elevated with Peruvian Chile Lime Seasoning, a citrusy and tangy seasoning blend that makes anything pop!

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Serves 6 to 8 servings

Prep Time 10 minutes

Cooking Time 30 minutes

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Ingredients

2 cans black beans, drained and rinsed 1 cup diced yellow onion

2 1/2 tsp. Summer Savory

Water to cover beans 4 1/2 Tbsp. tomato paste 1 to 2 Tbsp. soy sauce (or tamari)

2 1/2 tsp. Peruvian Chile Lime Seasoning

Mayan Sea Salt, to taste

Directions

Step 1 To cook the beans: in a large pot over medium heat, add beans and onion. Add Summer Savory, rubbing between hands before adding in order to crumble the leaves. Add water to cover beans. Bring to a boil and simmer for 10 min.

Step 2 To season and finish: test the beans. They should be very soft. You should be able to press the bean with your tongue on the roof of your mouth. Add the tomato paste, soy sauce (or tamari), Peruvian Chile Lime Seasoning, and Mayan Sea Salt to taste. Simmer for 20 min. untilpot liquid should be fragrant and slightly thick.

Recipe Notes

Use tamari instead of soy sauce to make this a gluten-free dish.