Sopa De Frijoles Con Huevos Bean and Egg Soup
Warm, hearty, and brimming with rustic Latin flavors, Sopa De Frijoles Con Huevos (Bean and Egg Soup) is the ultimate comfort food for any occasion. This one-pot wonder combines tender black beans, aromatic spices like cumin and chili powder, and a rich tomato base to create a deeply satisfying broth. Poached eggs simmer gently right in the soup, adding richness and protein to every bowl. Fresh cilantro and a squeeze of zesty lime brighten the dish, while optional crunchy tortilla chips provide the perfect textural contrast. Ready in just 35 minutes, this easy, wholesome recipe is perfect for busy weeknights or a cozy weekend meal. Serve it fresh and hot, letting the bold flavors and creamy poached eggs wow your family with every spoonful! Keywords: bean soup, poached eggs, black bean recipes, easy comfort food, Latin-inspired soup.
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Recipe Information
Ingredients
- 3 cups black beans (cooked or canned, rinsed and drained)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 large tomato (diced)
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro leaves (chopped, plus extra for garnish)
- 4 large eggs
- 1 lime (cut into wedges)
- 2 cups tortilla chips (optional, for serving)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and sauté for 1 more minute until fragrant.
Add the diced tomato, cumin powder, chili powder, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the spices are well incorporated.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the cooked black beans to the pot and simmer for 10 minutes to allow the flavors to meld.
Use an immersion blender to partially blend the soup, leaving some whole beans for texture. (Alternatively, transfer about half of the soup to a blender, puree it, and return it to the pot.)
Stir in the chopped cilantro and reduce the heat to low.
Carefully crack the eggs into the soup, one at a time, spacing them apart. Cover the pot with a lid and simmer for 4-5 minutes, or until the eggs are poached to your preferred level of doneness.
Ladle the soup into individual bowls, ensuring each bowl gets a poached egg.
Garnish with additional cilantro and serve with lime wedges and tortilla chips on the side, if desired.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 6.9 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 160 mg | 12% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1211 mg | 26% | |
*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.
