Costa Rican Black Bean Soup with dōTERRA Oils

Costa Rican Black Bean Soup with dōTERRA Oils

The myraid of spices and ingredients in this soup from Costa Rica blend together for fantastic flavor that is sure to please.


1 cup celery, finely diced
1 medium sweet onion, finely diced
1 medium red pepper, finely diced
1 cup fresh tomato, chopped
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon canola oil or 1 tablespoon olive oil
3 cups black beans, canned including liquid (Four 15 ounce cans)
3 cups vegetable stock
1 drop or less Oregano oil
1 teaspoon cumin
¾ teaspoon celery salt
1 teaspoon salt
¾ teaspoon coriander powder
1 drop or less Thyme oil
½ teaspoon cayenne
¼ teaspoon nutmeg
¼ teaspoon clove
½ teaspoon allspice 


  1.  In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic, and ginger in oil over medium heat until vegetables are tender and onion is clear.
  2. Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

Tip: Use a toothpick to add Oregano and Thyme oils to taste.

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  • Matt Triplett
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