Baja Black Bean Soup

Baja Black Bean Soup Serves: 2+ gallons


  • 4 lbs. black beans
  • 2 tbps. olive oil
  • 3 medium onions, small diced
  • 2 tsp. chopped garlic
  • 2 bay leaves
  • 2 tsp. oregano
  • 2 green peppers, small diced
  • 1½ tbsp. brown sugar
  • 2 tbsp. tomato paste
  • 3 quarts prepared Ham Base
  • 3 quarts prepared RC Chicken Base of your choice
  • 1 small jalapeño seeded and very small diced
  • 2 tomato, seeded and small diced
  • 1 red pepper, small diced
  • ½ cup corn
  • 1 pint sour cream
  • RC Ranchero Flavor Concentrate, to taste


  1. 1 Soak the black beans in cold water overnight.
  2. 2 Drain the beans and reserve.
  3. 3 Heat olive oil and sauté onions and chopped garlic.
  4. 4 Add bay leaves, oregano, allspice, sugar and tomato paste then sauté for 3–5 minutes.
  5. 5 Add the prepared RC Ham Base and prepared RC Chicken Base and beans.
  6. 6 Simmer 2½-3 hours or until beans are tender.
  7. 7 Remove the bay leaves and strain half of the cooked beans and puree.
  8. 8 Add puree back to the soup mixture.
  9. 9 To create the jalapeño salsa topping, combine the jalapeño, tomatoes, red pepper, green peppers, corn and lime juice.
  10. 10 Mix well and season with RC Ranchero Flavor Concentrate.
  11. 11 Serve soup topped with sour cream and jalapeño salsa.


Value Added Suggestions: To “Umamify” this recipe, simply add 2 tsp. RC Umami Sensations™ Mirepoix Powder, 1½ tsp. RC Umami Sensations™ Wheat Free Soy Sauce Powder and 2 tsp. RC Umami Sensations™ Red Miso Powder.
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