Sopa Negra – Black Bean Soup recipe from Costa Rica

Sopa Negra, a hearty Costa Rican black bean soup, is a delicious recipe made with creamy black beans and served with your favorite topping.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

If using dried beans, soak them overnight. Drain and rinse, then cook in fresh water until tender (about 1-1.5 hours). If using canned beans, rinse and drain well.

Step 2

1 can black beans

Step 3

In a large pot, sauté finely chopped onion, garlic, celery, bell pepper, and chili pepper (if using) in a little olive or vegetable oil until softened and fragrant (about 5-7 minutes).

Step 4

2 pcs yellow onion,1 pcs bell pepper,1 tablespoon olive oil,4 garlic cloves,1 celery rib,1 pcs chili pepper

Step 5

Add the cooked or canned beans along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to blend.

Step 6

2 cups vegetable broth,1 can black beans

Step 7

Using an immersion blender or regular blender, puree part of the soup for a creamier texture leave some beans whole for heartiness.

Step 8

Stir in chopped cilantro or culantro. Season with salt and pepper to taste.

Step 9

1/2 cup fresh cilantro,Salt and pepper

Step 10

Serve hot, with Salsa Lizano and white rice for garnish. Ladle the soup into bowls and garnish with a hard-boiled egg and slices of avocado. I like to add a squeeze of lime and a dash of black pepper to taste.

Step 11

1 pcs avocado,1 pcs lime,2 pcs eggs

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