Costa Rican Black Bean Soup
Dive into the vibrant flavors of Costa Rican Black Bean Soup, an easy-to-make dish brimming with wholesome ingredients and rich, smoky spices. This hearty soup starts with tender black beans simmered to perfection, then layered with a medley of sautéed vegetables—onion, red bell pepper, and carrot—for a satisfying depth of flavor. Infused with aromatic cumin, coriander, and oregano, this recipe strikes a perfect balance of warmth and earthiness. A splash of lime juice or vinegar brightens every spoonful, while optional rice and a dollop of sour cream elevate this traditional staple. Perfect for meal prep or a cozy family dinner, this comforting, high-protein soup is a true taste of Costa Rican cuisine. Ready in just under two hours, it’s an ideal choice for a filling, nutritious meal bursting with Latin American flair.
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Recipe Information
Ingredients
- 1 pound dried black beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 carrot, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 cups cooked white rice (optional, for serving)
- 3 cups chicken or vegetable broth
- 2 tablespoons white vinegar or lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (for garnish)
- 0.5 cup sour cream or plain yogurt (optional, for serving)
Instructions
Rinse and sort the dried black beans, removing any debris or damaged beans.
In a large pot, combine the black beans with 6 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 60 minutes, or until the beans are tender. Add more water as necessary to keep the beans submerged.
While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and carrot, and sauté for 5-7 minutes, until softened.
Stir in the minced garlic, ground cumin, dried oregano, and ground coriander. Cook for an additional 1-2 minutes until fragrant.
Once the beans are tender, drain them, reserving 1 cup of the cooking liquid.
Add the sautéed vegetables and spices to the pot of beans. Pour in the chicken or vegetable broth and the reserved cooking liquid. Stir to combine.
Simmer the soup on low heat for 20-30 minutes, stirring occasionally, to allow the flavors to meld.
Using an immersion blender, purée part of the soup directly in the pot to achieve a thicker consistency, leaving some beans whole for texture.
Stir in the white vinegar or lime juice, salt, and black pepper. Adjust seasoning to taste.
Serve the soup hot, garnished with chopped cilantro and a dollop of sour cream or plain yogurt if desired. Pair with cooked white rice for a traditional Costa Rican touch.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 6183 mg | 269% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 21.9 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3255 mg | 69% | |
*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.
