Bean Cilantro Soup

Just to re-iterate how much I love soup, I decided to post another recipe yet again for how much I adore it. If you have not read about why broth is beautiful, please do. Your health will thank you for it. Making your own bone broth is like most everything else homemade, SO much better then buying it in a carton from the store. And the beauty of it all, is that it really is quite simple. Very little prep work, and not much watching over; broth left to itself on the right temperature will just its job just fine. If your weekly menu plan says soup on for the dinner, getting your bones, water and apple cider vinegar going first thing in the morning is all you have to do to begin. Adding spices, onions, herbs, garlic, vegetables and the like can come later in the day as you have time. For easy tutorials on broth making see here and here.

For this recipe, I used leftover beef broth from a soup I had made earlier this week, frozen navy and lentil beans (though you could use any beans you have on hand) I had soaked (read here why I soak my beans) and cooked in broth a few weeks ago, and whatever veggies I have on hand. I also have really enjoyed using Herbamare’s Organic Herb Seasoning Salt, especially when I don’t have a ready made mix of herbs on hand to use (often times I will make my own mixes of herbs or spices for different dishes – like “Italian” or “Spicy” or “Curry”).

Bean Cilantro Soup

serves 8-10 people

  • 2 quarts beef broth, preferably homemade (or a mix of half broth and half water)
  • 5-6 cups cooked beans, I used navy and lentil
  • 1-2 chopped potatoes, organic with peels on
  • 1 onion, chopped
  • 4 celery, chopped
  • 3 carrots, chopped
  • 6 cloves garlic, minced or with a press
  • 2-3 tablespoons fresh, chopped cilantro
  • Herbamare and Real Salt to taste
  • 1-2 organic tomatoes, chopped


  1. Add all ingredients (save the carrots and celery) to the pot.
  2. Let come to a boil, then turn down the heat to a simmer.
  3. Allow to simmer for about 30 minutes.
  4. Add carrots/celery at this point (if you wanted them slightly firm for the finish, if you like them fully cooked, add them at the beginning with everything else).
  5. Let simmer for another 15-20 minutes.
  6. Serve with freshly grated Parmesan or Romano cheese, or soured cream and fresh cilantro on top.

For dinner tonight, we are enjoying this with a fresh salad, and leftover homemade pizza. Happy cooking!


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