Quirky Foodster

Soups

Sopa Negra (Black Bean Soup)

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Ingredients

  • - 400 g (2 cups) cooked black beans, with their cooking liquid
  • - 500 ml (2 cups) water or stock, as needed
  • - 1 onion, chopped
  • - 1 red bell pepper, chopped
  • - 2 cloves garlic, minced
  • - 1 tsp ground cumin
  • - 2 tbsp vegetable oil
  • - 4 eggs (for poaching, one per serving)
  • - 2 tbsp fresh cilantro, chopped
  • - Salt, to taste

Method

  1. Heat the oil in a saucepan and sauté the onion, bell pepper and garlic until softened, about 5 minutes.
  2. Add the black beans with their cooking liquid and the cumin, and simmer for 10 minutes to let the flavours meld.
  3. Blend the soup until smooth (in batches if using a standard blender), adding extra water or stock to reach a good soup consistency.
  4. Return the soup to the pot and bring to a gentle simmer.
  5. Crack each egg gently into the simmering soup and poach for 3-4 minutes until the whites are set but the yolk remains soft.
  6. Season with salt to taste and garnish with fresh cilantro before serving.

Introduction: Sopa Negra is a smooth, deeply savoury black bean soup often finished with a poached egg, a comforting
staple across Costa Rica that makes use of the black beans central to the national diet, sometimes served
the day after a bean-heavy meal to use up leftovers.

Cultural Background: Sopa Negra is a smooth, deeply savoury black bean soup often finished with a poached egg, a comforting
staple across Costa Rica that makes use of the black beans central to the national diet, sometimes served
the day after a bean-heavy meal to use up leftovers.

Tips: Blend the soup until fully smooth for the classic silky texture of Sopa Negra. Poach the eggs gently in the simmering soup itself rather than separately, so they soak up the broth's flavour.

Variations: Top with a spoonful of natilla or grated cheese just before serving. Add a splash of Salsa Lizano for extra depth.

Storage: Refrigerate the soup base (without egg) in an airtight container for up to 3 days.

Reheating: Reheat the soup base gently on the stovetop, then poach a fresh egg in it just before serving.

Nutrition: Approx. 260 kcal, 14g protein, 10g fat, 30g carbohydrate per serving.

FAQs

Q: Is the egg always included in Sopa Negra?
A: A poached egg is the classic finishing touch, though the soup can be served without it for a simpler version.

Q: Can this soup be made vegetarian?
A: Yes, it is naturally vegetarian as written, using vegetable stock in place of any meat-based liquid.