Sopa Negra (Costa Rican Black Bean Soup)
Sopa negra, or Costa Rican black bean soup is a traditional delicacy from the southern region of Costa Rica. It’s a simple, comforting, flavorful, creamy soup made with black beans and seasoned with sautéed vegetables.
Servings: 4 people
Calories: 344kcal
Ingredients
- 2 (15.25 oz) canned black beans , drained and rinsed
- 2 Tablespoons vegetable oil
- 4 garlic cloves
- ½ green or red pepper
- 1 celery stalk
- 3 culantro leaves (or a cilantro bunch)
- 4 cups chicken broth
- Salt and pepper (to taste)
To serve
- 4 hard-boiled eggs
- ¼ cup chop cilantro
- Sliced avocado
Instructions
- Drain and rinse black beans.
- Roughly chop the vegetables.
- On medium-high heat, sauté garlic, pepper, celery, and culantro (or cilantro) until soft.
- Add black beans and chicken broth. Simmer for 20 minutes.
- Remove from the heat, and using a blender, blend in 2 batches.
- Return the soup to the pot, add salt and pepper to taste, and simmer for another 5 minutes.
- Serve with eggs, cilantro, and avocado.
Notes
If you would like to use dried black beans for this recipe, the night before you want to make your soup, soak 1 cup of dry black beans in water (covered by 2 inches).
In the morning, add beans and about 5 cups of water to a large pot. Cook until the beans are tender (about 2 to 2.5 hours, depending on your beans). Keep an eye on them, just in case they need more water or less time. (Depending on your beans, they may take more or less time to cook to tender.)
Once the beans are tender, drain them. (You can keep the water and use it instead of the chicken broth in the soup.) Follow the rest of the instructions for the soup.
Nutrition
Serving: 1quarter of recipe | Calories: 344kcal