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Guatemalan Black Bean Soup - Landscape

Guatemalan Black Bean Soup

This Guatemalan black bean soup is creamy, packed with flavour, and hearty enough for a meal. A mix of toppings make it extra fun and tasty!
Course Soup
Cuisine Guatemalan
Keyword authentic, easy Guatemalan recipes, vegetarian
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 336kcal
Author Francisco Javier Sanchez
Cost $8


  • soup pot
  • blender


  • 1 pound dried turtle beans
  • 10 cups water
  • 4 cloves garlic
  • 1 onion medium


  • 6 tbsp sour cream or Mexican crema
  • 6 tbsp cilantro finely chopped
  • 6 tbsp Queso de Zacapa or Mexican cotija or feta crumbled


  • Rinse the beans well. You don’t need to soak them overnight.
  • Simmer the beans with the garlic, onions and salt in water until tender but not mushy (about 1 ½ hours)
  • Remove the garlic cloves from the soup, reserving one clove. Puree half of the beans with the one clove of reserved garlic in a blender (or use an immersion blender) and add back into the pot.
  •  Add more water if needed to reach desired consistency of soup.
  • Reheat until warm
  • Top each bowl with swirl of crema, the chopped cilantro and sprinkle of cotija (or feta) cheese.
  • Serve with a wedge of fresh lime and slices of avocado.  


  • Don’t be tempted to cut corners and use canned beans, the consistency and flavour of canned black beans are totally different and they contain more sodium.  
  • One of the most popular variations of traditional Guatemalan Black Bean soup is the addition of chicharron - crispy fried pork rinds - into each bowl of soup prior to serving. This adds a burst of salty, smoky flavour that's really delicious. 
  • For hearty version that's vegetarian my husband likes to whisk a large egg and pour it slowly into the pot of simmering soup. He swirls it around so it cooks in ribbons rather like a Guatemalan version of egg drop soup. 
  • If you don't like cilantro (due to genetic reasons cilantro tastes like soap for some people), then you can substitute an equal amount of thinly sliced green onion.   
  • Good substitutes for Guatemalan Queso de Zacapa which is a strong-flavoured, salty, aged dry cheese include Mexican cotija cheese, Greek feta or even parmesan cheese. 
  • Mix up the topping by adding chopped red onion, slivers of thinly-sliced radishes and corn chips as options. 
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.


Serving: 6g | Calories: 336kcal | Carbohydrates: 51g | Protein: 19g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 224mg | Potassium: 1183mg | Fiber: 12g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 4mg