Recipes // Soups // Black Bean Immune Supporting Soup

Black Bean Immune Supporting Soup


Chef Mee Tracy McCormick


  • 1/4 cup of pancetta (for vegan use 3 tbsp. olive oil)
  • 1/4 cup of diced onions
  • 2 tbsp. of crushed garlic
  • 1/4 cup of diced combo of peppers red, yellow & green bell peppers
  • 1/4 cup of diced carrots
  • 1/4 cup of uncooked brown rice
  • 1/2 cup of fresh cilantro leaves
  • 2 teaspoons of cumin
  • 1 teaspoon of ground coriander
  • *Chop a little extra multi colored bell peppers & cilantro for topping soup before serving.


  1. Heat medium sized soup pan, add pancetta allowing it to slightly brown, add onions, garlic, and peppers.
  2. Add in brown rice tossing with onions, pancetta, garlic & bell peppers and lightly toasting the brown rice.
  3. Cover with 6 cups of water; add cumin, coriander, cilantro, carrots & black beans.
  4. Over medium heat cook for 20 minutes or the rice is cooked soft.
  5. Transfer to a blender or food processor, adding in miso paste - puree soup.
  6. Serve with toppings of fresh dices multi colored bell peppers, cilantro & a dollop of cashew cream or vegan sour cream.
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