Back To All Publications

Black Bean Soup with Cilantro Pecan and Mushroom Pesto

BY: Marisa Aguirre Marcori


  • 400g cooked black beans 
  • 1 onion
  • 2 garlic cloves
  • 1/2 red bell pepper
  • 120g of peeled and chopped tomatoes
  • 650 ml of vegetable or chicken broth
  • 150g kale
  • 1 tsp cumin
  • 1 pinch of chili
  • 1 bunch of coriander
  • 1 tsp Cokare Energy Elixir
  • 50g pecan nuts
  • Mild extra virgin olive oil
  • Sea salt


  • Peel the garlic cloves, cut the onion and the pepper into small cubes.
  • Sauté them in a saucepan with a couple of tablespoons of oil for 7 minutes. 
  • Add the cumin and a small piece of chili. Skip a few more minutes.
  • Add the peeled and chopped tomatoes, sauté for a moment until they lose a little water.
  • Add the drained beans, mix gently with the base for a couple of minutes and pour in the warm vegetable broth. Cover and cook over low heat for about 25 minutes. Add the chopped kale leaves for the last 5 minutes.

For Pesto:

  • Pass through the blender or food processor the pecans, half a clove of garlic, a teaspoon of Focus mushroom powder, a handful of clean and dry coriander leaves, 3 tablespoons of olive oil, salt and pepper. 
  • Crush and rectify the ingredients to give it the desired consistency.
  • Serve the soup hot with a topping of pecan and mushroom pesto.

Back To All Publications