Salvadoran Black Bean Soup with Roasted Peppers and Cilantro

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty and flavorful Salvadoran black bean soup enriched with roasted bell peppers, garlic, and fresh cilantro, perfect for a comforting meal. This Latin American-inspired soup recipe (vegetarian), ready in about 135 minutes, pairs dry black beans, water, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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

• 1 cup dry black beans
• 6 cups water
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium, chopped yellow onion
• 5, minced garlic cloves
• 2 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup dry black beans and soak in water overnight or for at least 8 hours. Drain and rinse again.
2. Step 2: In a large pot, combine soaked beans with 6 cups fresh water. Bring to a boil over high heat, then reduce heat to low and simmer, partially covered, for 1 1/2 hours until beans are tender.
3. Step 3: While beans cook, preheat your broiler. Place 1 large red bell pepper and 1 large yellow bell pepper on a baking sheet and broil for 8-10 minutes, turning occasionally until skin is charred and blistered.
4. Step 4: Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and roughly chop the peppers.
5. Step 5: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 1 medium chopped yellow onion and 5 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
6. Step 6: Add chopped roasted peppers, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper to the skillet. Cook for 2 more minutes, stirring to combine.
7. Step 7: Transfer pepper mixture to the pot with beans and simmer for another 20 minutes to meld flavors.
8. Step 8: Using an immersion blender, partially puree the soup to your preferred consistency, leaving some beans whole for texture.
9. Step 9: Stir in 1/2 cup chopped fresh cilantro just before serving for a bright, herbal note.