Sopa Negra Costarricense (Black Bean Soup)

  • Total time - 40 minutes
  • Active preparation - 20 minutes
  • Note - Time assumes use of pre-cooked or canned beans.
  • Servings: 4
  • Country: Costa Rica
Thick black bean soup Sopa Negra with slices of hard-boiled egg, avocado, and fresh cilantro on top.

Sopa Negra is traditionally made with beans that have been cooked alongside rice. If using canned beans, be sure to use the liquid (broth) as well. The creaminess is achieved by blending part of the beans, while the rest remains whole for added texture.

Serving with an egg (hard-boiled or poached in the soup) is an essential part of this dish.

Ingredients

I. Soup Base

  • 4 cups (cooked) Black beans (with liquid/broth)
  • 0.5 pc White onion, finely diced
  • 3 cloves Garlic, minced or chopped
  • 0.5 pc Red or green bell pepper, diced
  • 0.25 cups Cilantro, chopped stems (reserve leaves for garnish)
  • 1 Tbsp Olive or vegetable oil
  • 1 to taste Seasoning: Cumin and Salt/Black pepper

II. For Serving

  • 4 pcs (hard-boiled and sliced, or poached in the soup) Eggs
  • 1 pc Avocado, sliced
  • 1 for garnish Cilantro, freshly chopped leaves
  • 1 pc Lime, cut into wedges
  • 1 for serving White rice (optional)

Instructions

Step 1: Preparing the Base (Soffrito)

In a large pot, heat the oil over medium heat. Add the onion, garlic, bell pepper, and cilantro stems.

Sauté for 5-7 minutes until the onion is soft and translucent (Soffrito).

Step 2: Cooking and Blending the Soup

Add the black beans with their liquid (or broth), cumin, salt, and pepper. Bring to a boil and simmer for 5 minutes.

Remove about half to two-thirds of the mixture from the pot and blend it with an immersion blender or classic blender until creamy. Return the blended portion to the pot. This will thicken the soup and give it a rich black color. If too thick, add a little water or broth.

Step 3: Preparing the Eggs

Prepare the eggs hard-boiled (cooked and sliced).

Alternatively, for the traditional method, once the soup is gently simmering, use a spoon to create small wells and crack an egg into each well. Cover and cook for about 4-5 minutes until the egg whites are set (poached egg).

Step 4: Serving

Serve the soup hot. Place one whole or slices of egg in each bowl.

Garnish with avocado slices and a generous sprinkle of freshly chopped cilantro.

Serve with lime wedges (to drizzle over the soup) and optionally with a side of white rice.