Black Bean Soup Sopa De Frijoles Negros
Savor the comforting warmth of Black Bean Soup, or Sopa de Frijoles Negros, a hearty, flavor-packed dish inspired by Latin American cuisine. This soul-soothing recipe features tender black beans simmered with aromatic garlic, onion, and green bell pepper, infused with earthy spices like cumin, oregano, and smoky paprika. A splash of lime juice and fresh cilantro adds a zesty, herbaceous finish, while creamy avocado slices and optional sour cream lend an irresistible touch of indulgence. Perfect for a cozy dinner, this vegetarian soup is easy to prepare with pantry staples and offers a velvety texture thanks to partially blending the beans. Whether served with crusty bread or crispy tortilla chips, this wholesome dish will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 pound black beans (dried)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 medium green bell pepper (diced)
- 1 large tomato (diced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano (dried)
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro (chopped)
- 1 large avocado (sliced, for garnish)
- 2 tablespoons sour cream (optional, for garnish)
Instructions
Rinse the black beans thoroughly under cold running water and pick out any debris. Soak the beans in a large bowl of water overnight, then drain before cooking. If short on time, quick-soak by boiling the beans in water for 2 minutes, turning off the heat, and letting them soak for 1 hour before draining.
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add the diced tomato, ground cumin, smoked paprika, and oregano to the pot. Stir to combine and cook for an additional 2 minutes.
Pour in the vegetable broth, add the drained black beans, and toss in the bay leaf. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 60-75 minutes, or until the beans are tender. Stir occasionally and add more broth or water if the soup becomes too thick.
When the beans are cooked, remove the bay leaf. Use an immersion blender to partially puree the soup directly in the pot, leaving some beans whole for texture. Alternatively, carefully transfer about 3 cups of the soup to a blender, blend until smooth, and return it to the pot.
Season the soup with salt, black pepper, and lime juice. Stir well to combine and cook for another 5 minutes to let the flavors meld.
Ladle the soup into bowls and garnish with fresh cilantro, sliced avocado, and a dollop of sour cream if desired. Serve hot with crusty bread or tortilla chips on the side.
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6800 mg | 296% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 65.1 g | 232% | |
| Total Sugars | 37.7 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5324 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
