Sopa Negra

Name: Sopa Negra
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Costa Rican
Ingredients: 4 cups cooked black beans with liquid; 1 onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 2 tsp cumin; 2 tbsp Lizano sauce; 1 tbsp vegetable oil; 4 eggs; 1/4 cup fresh cilantro, chopped; Salt and pepper; Sour cream for serving

Sopa Negra (SOH-pah NEH-grah)

Black Bean Soup

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 321 kcal

A thick, velvety black bean soup with a poached egg nestled on top, seasoned with cumin, cilantro, and Lizano sauce — comfort in a bowl.

Nutrition & Info

Protein 18.0g

Carbs 42.0g

Fat 9.0g

Protein Carbs Fat

Dietary

gluten-free nut-free vegetarian

Allergen Warnings

⚠ eggs

Equipment Needed

blender saucepan ladle

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: cilantro, sour cream dollop

Accompaniments: white rice, corn tortillas

Ingredients

4 cups cooked black beans with liquid
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
2 tsp cumin
2 tbsp Lizano sauce
1 tbsp vegetable oil
4 eggs
1/4 cup fresh cilantro, chopped
Salt and pepper
Sour cream for serving

Instructions

1
Saute onion, garlic, and bell pepper in oil until softened, about 5 min.
2
Add beans with their liquid, cumin, and Lizano sauce. Simmer 15 min.
3
Blend half the soup until smooth, return to pot for a thick-but-chunky texture.
4
Make 4 small wells in the simmering soup. Crack an egg into each well.
5
Cover and poach eggs 4-5 min until whites are set but yolks remain runny.
6
Serve in deep bowls, one egg per serving, topped with cilantro and sour cream.

💡

Did You Know?

Sopa negra is considered the ultimate rainy-season comfort food in Costa Rica, where afternoon storms are a daily ritual from May to November.

Chef's Notes

Equipment Tips

blender
saucepan
ladle

Garnishing

cilantro, sour cream dollop

Accompaniments

white rice, corn tortillas

The Story Behind Sopa Negra

Sopa negra has pre-Columbian roots, as black beans were a staple of indigenous peoples throughout Central America. The Spanish added European techniques like sauteing a sofrito base, while the poached egg on top became a distinctly Costa Rican tradition. This humble soup remains one of the most-ordered items at sodas across the country.

🕐 Traditionally enjoyed lunch or light dinner 📜 Origins: Pre-Columbian

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