Sopa Negra | FoodieAtlas

Ingredients

1 lb black beans, soaked overnight and drained (or 3 cups canned black beans, rinsed and drained)
4 cups chicken or vegetable broth
1 tablespoon olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 large bell pepper, chopped
1 large carrot, peeled and diced
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
2 bay leaves
Salt and pepper to taste
1 tablespoon tomato paste
1/2 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Optional: 1/2 cup cooked rice or diced avocado (for topping)

Instructions

Prepare the Beans

If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking.

In a large pot, add the soaked beans and cover with chicken or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 1-1.5 hours, or until the beans are tender. If using canned beans, skip this step and move to the next.

Cook the Aromatics

In a separate pan, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened and translucent, about 5 minutes.

Add the bell pepper and carrot and cook for another 5 minutes.

Combine and Season

Add the cooked onions, garlic, bell pepper, and carrot to the pot with beans.

Stir in the ground cumin, paprika, dried oregano, bay leaves, and tomato paste.

Season with salt and pepper to taste.

Simmer the soup for another 20-30 minutes, allowing the flavors to meld together. If the soup is too thick, add additional broth or water to reach desired consistency.

Finish and Serve

Remove the bay leaves from the soup.

Ladle the soup into bowls and garnish with fresh cilantro.