Traditional Costa Rican Bean Soup
Experience the hearty, comforting flavors of *Traditional Costa Rican Bean Soup*, a signature dish that captures the essence of Central American home cooking. Packed with tender, slow-simmered black beans, vibrant vegetables like red bell peppers, celery, and tomatoes, and infused with aromatic spices like cumin and oregano, this soup delivers a nourishing and flavorful meal. A touch of fresh cilantro and a squeeze of zesty lime elevate the dish, providing a perfect balance of earthy richness and bright freshness. Easy to prepare with pantry staples and fresh produce, this classic recipe is perfect for cozy family dinners or meal prep. Serve it steaming hot with crusty bread or rice for an authentic Costa Rican experience! Keywords: Costa Rican black bean soup, traditional bean soup recipe, comforting vegetarian soup, Central American cuisine.
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Recipe Information
Ingredients
- 450 g dried black beans
- 2 L water
- 2 tbsp olive oil
- 1 medium white onion
- 4 whole garlic cloves
- 1 medium red bell pepper
- 1 medium celery stalk
- 2 medium tomato
- 1 tsp ground cumin
- 1 tsp dried oregano
- 30 g fresh cilantro
- 1 tsp salt
- 0.5 tsp black pepper
- 500 ml vegetable stock
- 1 medium lime
Instructions
Rinse the dried black beans thoroughly under cold water and discard any impurities or debris.
In a large pot, combine the rinsed beans with 2 liters of water. Bring to a boil over high heat, then reduce the heat to low and simmer for 1.5 hours, or until the beans are tender. Add more water if necessary during cooking to keep the beans covered. Set aside.
While the beans are cooking, finely dice the white onion, mince the garlic cloves, and chop the red bell pepper, celery stalk, and tomatoes into small pieces.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic, red bell pepper, and celery. Cook for another 3 minutes, stirring frequently.
Add the chopped tomatoes, ground cumin, and dried oregano to the skillet. Cook for 5 minutes until the tomatoes soften and meld with the other vegetables.
Transfer the sautéed vegetables to the pot with the cooked beans. Stir to combine.
Pour in 500 ml of vegetable stock and bring the soup to a gentle simmer. Add the salt and black pepper, adjusting the seasoning to taste if necessary.
Simmer the soup for 20 minutes, stirring occasionally to allow the flavors to meld.
Finely chop the fresh cilantro and stir it into the soup just before serving.
Ladle the soup into bowls and serve hot with a wedge of lime on the side for added brightness.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7060 mg | 307% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 39.7 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 490 mg | 38% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3742 mg | 80% | |
*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.
