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Guatemalan Black Bean Soup

Program Contact: Julie Evenson, Extension Coordinator Supervisor SNAP-Ed
(360) 228-7305 •

  • Prep time: 5 minutes
  • Cooking time: 90 minutes
  • Servings: 6


  • 1-pound dried turtle beans
  • 10 cups water
  • 4 cloves garlic
  • 1 onion medium
  • Toppings:
    • 6 tbsp sour cream or Mexican crema
    • 6 tbsp cilantro finely chopped
    • 6 tbsp Queso de Zacapa or Mexican cotija or feta crumbled
    • Lime
    • Avocado


  1. Rinse the beans well. You don’t need to soak them overnight.
  2. Simmer the beans with the garlic, onions and salt in water until tender but not mushy (about ½ hours)
  3. Remove the garlic cloves from the soup, reserving one clove. Puree half of the beans with the one clove of reserved garlic in a blender (or use an immersion blender) and add back into the pot.
  4. Add more water if needed to reach desired consistency of soup.
  5. Reheat until warm
  6. Top each bowl with swirl of crema, the chopped cilantro and sprinkle of cotija (or feta) cheese.
  7. Serve with a wedge of fresh lime and slices of avocado.

¡Vea la receta en español!

Nutrition Information

Calories per serving-336; Servings per container-2; Protein-19g; Total Fat-7g; Saturated Fat-4g; Cholesterol-21mg; Sodium-224mg; Total Carbohydrate- 51g; Fiber-12g; Sodium-356mg; Calcium-210mg; Iron-4mg; Potassium-1183mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2000 calories a day is used for general nutrition advice

This project was supported by an award from the US Department of the Treasury. Points of view in this document are those of the author and do not necessarily represent the official position or policies of the US Department of the Treasury. Grant funds are administered by the America Rescue Plan Act, Coronavirus State and Local Fiscal Recovery Funds, Washington State Department of Agriculture.

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