Sopa Negra (Costa Rican Black Bean Soup)

Name: Sopa Negra (Costa Rican Black Bean Soup)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 (15.25 oz) canned black beans; 2 Tablespoons vegetable oil; 4 garlic cloves; 1/2 green or red pepper; 1 celery stalk; 3 culantro leaves (or a cilantro bunch); 4 cups chicken broth; salt and pepper (to taste); 4 hard-boiled eggs; 1/4 cup chop cilantro; Sliced avocado

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 people
Calories
344 kcal
Course
Dinner
Cuisine
Costa Rican

Sopa Negra (Costa Rican Black Bean Soup)

Benjamin Morrison

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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.

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Ingredients

Servings

2 (15.25 oz) canned black beans , drained and rinsed
2 Tablespoons vegetable oil
4 garlic cloves
1/2 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
1/4 cup chop cilantro
Sliced avocado

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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 osup.) Follow the rest of the instructions for the soup.