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Black Bean Soup with Poached Egg
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5 from 2 votes

Mexican Black Bean Soup with Poached Egg

Once you have all the components ready, black bean soup topped with eggs is a breeze to complete. The times in this recipe assume you have prepped the beans and the salsa ahead of time.  
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Dinner
Cuisine: Mexican, Vegetarian
Keyword: black beans, salsa, eggs
Servings: 4 servings.
Calories: 309kcal


  • 3 1/2 cups cooked black beans
  • 2 cups vegetable broth, from the homemade beans, or purchased
  • fine sea salt, to taste
  • 4 slices baguette, cut on bias about ¼ inch thick
  • 1 tablespoon Olive oil ,as needed
  • 4 each eggs ,perfectly poached
  • 1/2 cup Tomato salsa, homemade or purchased
  • Freshly ground black pepper
  • 4 sprigs Italian flat leaf parsley or cilantro, optional


  • Heat the beans and broth. Season to taste with salt. (see note)
  • While the beans cook, brush a little olive oil on the baguette slices and toast them to just golden. 
  • Poach the eggs.
  • When the eggs are ready, ladle some beans into a bowl, float the crostini, and gently slide the poached egg on top. Spoon on the salsa. Finish with a twist of freshly ground black pepper and a sprig of flat-leaf parsley.


  • If you don’t have home cooked beans, use 2 cans black beans, drained, and 1 ½ to 2 cups of vegetable broth. If you wish, flavor the broth with ½ cup sautéed onion and 1 minced garlic clove.
  • Homemade salsa, with fresh tomatoes, green chiles, onion and cilantro is first choice, though a good quality purchased salsa saves time.


Serving: 1g | Calories: 309kcal | Carbohydrates: 53g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 680mg | Potassium: 569mg | Fiber: 14g | Sugar: 1g | Calcium: 66mg | Iron: 4.1mg