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5.0 from 3 votes

Sopa Negra

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
1 hr 30 mins
Cook Time
3 hrs
Total Time
4 hrs 30 mins
Servings: 4
Calories: 613 kcal
Course: Others

Ingredients

  • 1 lb. dried black beans
  • 1 tbsp oil
  • 1 yellow onion
  • 2 celery stalks
  • 2 carrots
  • 2 bell pepper
  • 1 Jalapeno pepper
  • ½ cup cilantro
  • 5 cloves garlic
  • 8 cups chicken broth
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 eggs
  • 1 radish
  • 1 avocado
  • sour cream

Instructions

    Cup of Yum
  1. All ingredients ready? Let's begin!
  2. Rinse the beans with cold water then drain.
  3. Put the beans in a large pot and fill with water until an inch above the beans.
  4. Bring the water to a boil over high heat and let boil for 3 minutes. Remove from heat and let sit for an hour.
  5. In the meantime, prepare the veggies. Peel and roughly chop the onion. Roughly chop the celery and carrots.
  6. Cut the bell peppers in half and remove the stem and seeds. Roughly chop one of the bell peppers and thinly slice the other one. Set the slices aside. Cut the jalapeno pepper in half and remove the stem and seeds before finely dicing. Finely chop the cilantro, removing any large pieces of stem. Peel and finely dice the garlic or use a garlic press.
  7. In a medium pan or wok, heat the oil over medium heat.
  8. Once the oil is hot, add the onion, celery, carrot, jalapeno pepper, and dicing bell pepper. Sauté for 5 minutes, or until the onions become transparent.
  9. Add the garlic and sauté another 2 minutes. Remove from heat.
  10. Once the beans have soaked long enough, drain the water and rinse the beans. Drain that water too, then return the beans to the pot.
  11. Add to the pot the broth, ginger, salt, black pepper, cilantro, and previously cooked vegetables.
  12. Bring the liquid to a boil then turn the heat down to medium low. Put a lid on, tilting it so it leaves a gap. Allow the soup to simmer for 2-3 hours or until the beans are soft enough to easily cut with a spoon.
  13. Cut the avocado in half, remove the pit, and cut into slices. Thinly slice the radish. Chop the green onions. Cover and set aside.
  14. In a small pot, place 2 eggs and cover with water. Bring to a boil and keep at a boil for 10 minutes. Remove from heat and run cold water over the eggs. When the eggs have cooled enough to handle, peel the shell off and cut the eggs in half.
  15. Once the beans have softened, ladle into bowls. Top with some sour cream, avocado, green onions, radish slices, and half a hardboiled egg.
  16. Serve hot and enjoy!

Nutrition Information

Calories 613kcal (31%) Carbohydrates 89g (30%) Protein 33g (66%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.02g Cholesterol 93mg (31%) Sodium 2395mg (100%) Potassium 2364mg (68%) Fiber 24g (96%) Sugar 10g (20%) Vitamin A 7385IU (148%) Vitamin C 91mg (101%) Calcium 214mg (21%) Iron 8mg (44%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 613

% Daily Value*

Calories 613kcal 31%
Carbohydrates 89g 30%
Protein 33g 66%
Fat 17g 26%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.02g 1%
Cholesterol 93mg 31%
Sodium 2395mg 100%
Potassium 2364mg 50%
Fiber 24g 96%
Sugar 10g 20%
Vitamin A 7385IU 148%
Vitamin C 91mg 101%
Calcium 214mg 21%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.