How To Make Costa Rican Sopa Negra – The Best Black Bean Soup Recipe

Sopa Negra, or black bean soup, is a beloved staple in Costa Rican cuisine, celebrated for its simplicity, rich flavour, and nourishing warmth. Made with black beans simmered with onions, garlic, cilantro, and bell peppers, this dish is often finished with a poached egg for extra protein and creaminess. In this recipe guide, you’ll learn how to make authentic Costa Rican Sopa Negra at home, bringing a comforting and wholesome taste of Central America straight to your kitchen.

What makes Sopa Negra so special is its versatility. It’s light yet filling, packed with plant-based protein, and naturally gluten-free, making it perfect for any diet. Traditionally served with white rice or warm corn tortillas on the side, Sopa Negra is a dish enjoyed by Costa Rican families for breakfast, lunch, or dinner, proving its place as a true everyday comfort food.

Whether you’re looking for a nourishing soup to enjoy on a rainy day, a meal prep option for the week, or a way to explore authentic Costa Rican flavours at home, Sopa Negra is a perfect choice. Its earthy richness and fresh herbal notes make it deeply satisfying while remaining simple and budget-friendly.

Read here Traditional Costa Rican Desserts, Costa Rican food, fruits in Costa Rica, vegetarian food in Costa Rica and drinks in Costa Rica

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Best Time To Eat

Costa Rican Sopa Negra is best enjoyed as a warm breakfast, light lunch, or comforting dinner, especially on cooler days or when you’re seeking a nourishing meal that feels both light and filling.

Best Dishes To Partner

Serve your Sopa Negra with steamed white rice, warm corn tortillas, or crispy fried plantains. For drinks, pair it with freshly brewed Costa Rican coffee for breakfast or a light tropical fruit juice such as pineapple or guava for lunch or dinner, creating a complete and authentic Costa Rican dining experience.

How to Make Costa Rican Sopa Negra

Costa Rican Sopa Negra Recipe Ingredients

2 cups dried black beans (or 3 cans of black beans, drained and rinsed)
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 celery stalk, chopped
1 carrot, chopped
4 cups chicken or vegetable broth
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
4 eggs (one per serving)
1 lime, cut into wedges (for serving)

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Step By Step How to Make Costa Rican Sopa Negra

Prepare the Beans (if using dried beans)

Rinse the dried black beans thoroughly. Place them in a large bowl and cover with water. Let them soak overnight or for at least 8 hours. Drain and rinse the beans before cooking.

Cook the Beans

In a large pot, add the soaked beans and cover with fresh water. Bring to a boil, then reduce the heat and simmer for about 1 to 1.5 hours, or until the beans are tender. Drain and set aside.

Sauté the Vegetables

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, red bell pepper, celery, and carrot. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant.

Stir in the minced garlic, ground cumin, dried oregano, and bay leaf. Cook for another 1-2 minutes, until the garlic is fragrant.

Cook the Soup

Add the cooked (or canned) black beans to the pot. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 20-30 minutes to allow the flavors to meld together.

Remove the bay leaf. Season the soup with salt and pepper to taste.

Blend the Soup (Optional)

For a creamier texture, use an immersion blender to partially blend the soup. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.

Poach the Eggs

In a separate pot, bring water to a gentle simmer. Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the water.

Poach for about 3-4 minutes, or until the whites are set but the yolk is still runny. Remove with a slotted spoon and set aside. Repeat with the remaining eggs.

Serve

Ladle the hot black bean soup into bowls. Carefully place a poached egg on top of each bowl of soup. Garnish with freshly chopped cilantro and a wedge of lime on the side.

Serve immediately and enjoy your delicious Sopa Negra!

Tips To Make Costa Rican Sopa Negra

Using canned beans is a time-saver, but for the best flavor, cook dried beans from scratch. Adjust the texture of the soup to your liking by blending more or less of it.

For perfectly poached eggs, use fresh eggs and keep the water at a gentle simmer. Add a dash of hot sauce or a spoonful of sour cream for extra flavor.

How Many Calories Have Costa Rican Sopa Negra

Black Beans (2 cups dried or 3 cans): Approximately 600 calories
Vegetables (onion, bell pepper, celery, carrot): Approximately 100 calories
Vegetable Oil (2 tablespoons): Approximately 240 calories
Chicken or Vegetable Broth (4 cups): Approximately 60 calories
Egg (1 per serving): Approximately 70 calories each
Miscellaneous (garlic, spices, cilantro): Minimal calories
Total Calories for Entire Soup: Approximately 1070 calories

Calories per Serving: Approximately 270 calories