Serves 4-6

As this soup sits, the flavors meld and it gets better.  If possible, refrigerate overnight and serve the next day.


  • 1 large Onion, dice into ¼” pieces
  • 2 stalks Celery, dice into ¼” pieces
  • 2 large Carrots, peel and dice into “bean-size” pieces
  • 1 tsp Cumin Seeds
  • 2 tsp Ground Cumin
  • 2 Bay Leaves
  • 1 4”sprig fresh Rosemary
  • 4 cloves Garlic, minced
  • 2 15 oz. cans of Black Beans, drain and rinse
  • 1 15 oz. can of Black Bean Refried Beans
  • 8 oz. (1 cup or more) Santa Fe Olé Roasted New Mexico Green Chile
  • Olive Oil
  • Salt to taste


  • Chopped fresh Cilantro
  • Sour Cream
  • Lime wedges


  • Into a large sauce pan, place 2-4 Tbsp Olive Oil and heat over medium heat until hot.
  • Add the Celery and Onion and sauté, stirring occasionally, until soft.
  • Add Cumin (ground and seeds) and Garlic, sauté until fragrant, about 1 minute.
  • Immediately add Black Beans, Refried Beans, Carrots, Green Chile and 2 cups of water.
  • Stir well to incorporate Refried Beans into the liquid.
  • Bring to simmer over medium heat.
  • Cover the pot and turn heat to low.
  • Allow to simmer, stirring occasionally, about half hour.
  • Taste to adjust seasoning.
  • Remove Bay Leaves and Rosemary sprig prior to serving.


Serve very hot with a dollop of Sour Cream and a sprinkling of Cilantro with a Lime wedge on the side.

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