Black Bean Soup

Caldo de Frijol Negro

Preparation info
  • 4 to 6

    servings as a main dish
    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

The first boardinghouses I lived in in Guadalajara had some really wonderful food. This soup became a favorite of mine. When made with water and vegetable oil, it’s an excellent vegetarian dish.


  • 3 tablespoons lard or vegetable oil
  • 2 large garlic cloves, finely chopped (about 1


Heat the lard or oil in a Dutch oven or small soup pot over medium-high heat until hot but not quite smoking. Add the garlic and onion and cook, stirring occasionally, until the onion is golden and translucent, about 3 minutes. Add the carrots, celery, jalapeños, bay leaves, cilantro, and oregano. Reduce the heat to low and cook, uncovered, for 15 minutes, stirring occasionally.

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