Llajua-Spiced Black Bean Soup

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A hearty, vegetarian soup featuring black beans simmered in a flavorful llajua-spiced broth, finished with fresh herbs for a taste of Bolivia. This Bolivian-inspired soup recipe (vegetarian), ready in about 55 minutes, pairs black beans, tomatoes, serrano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g, canned, drained and rinsed black beans
• 200g, chopped tomatoes
• 2, seeded serrano peppers
• 50g, finely chopped onion
• 2 cloves, minced garlic
• 400ml vegetable broth
• 1 tbsp, finely chopped parsley
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 tsp cumin

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Instructions

1. Step 1: Prepare the llajua base: Place 200g chopped tomatoes, 2 seeded serrano peppers, 50g finely chopped onion, and 2 minced garlic cloves into a blender. Blend on high for 30 seconds until smooth.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add the blended tomato-chili mixture and cook for 5 minutes, stirring occasionally, until the mixture thickens slightly.
3. Step 3: Add the drained black beans, 400ml vegetable broth, 1/2 tsp cumin, and 1/2 tsp salt to the pot. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Step 4: Stir in 1 tbsp fresh parsley and adjust salt to taste. Simmer for 5 more minutes. Serve hot with a dollop of extra llajua on top.