Marci’s black bean soup

My step daughter is fast becoming an incredible home chef! We have shared a love of cooking for as long as I can remember after starting the blog site I have been begging her for some of her twists on recipes I finally got one. Her use of Goya soffrito sauce is something I am very interested in. Several of my Chefs swear by Goya soffrito so I am excited to try this recipe.

Marci's black bean soup

Prep Time20 minutes
Cook Time4 hours 30 minutes
1 hour
Total Time5 hours 50 minutes
Course: Soup
Cuisine: American, Tex Mex
Servings: 4 people


  • 1 Each Onion Chopped
  • 1/2 Each Red bell pepper Chopped
  • 1/2 Each Orange bell pepper Chopped
  • 1 Cup Butternut squash Diced
  • 3 Each Carrot Chopped
  • 2 Each Small garlic cloves Minced
  • 1 Lbs Dry black beans
  • 6 Cups Unsalted chicken stock
  • 1 Can Goya soffrito sauce
  • 2 Tsp Cumin
  • 2 Tsp Paprika
  • 1 Tsp Garlic powder
  • Salt and pepper taste
  • Cilantro a garnish
  • Warm corn tortillas as side
  • Queso fresco or Jack cheese to garnish
  • Sour cream as garnish


  • Boil 3 cups water and add dry black beans
  • Remove from heat let soak one hour then drain
  • Add all ingredients to stockpot simmer low for 4 hours
  • Use potato masher to smash veggies and stir
  • Finish with sour cream cilantro and queso fresco or jack cheese

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