Ingredients for Costa Rican Black Bean Soup
- 1 cup chopped celery
- Sweet Onion
- 1 chopped red bell pepper
- Fresh Tomato
- Fresh Garlic
- Fresh Ginger
- Canola Oil
- 2 cups black beans (rinsed and drained)
- Vegetable Stock
- Oregano
- Cumin
- Celery Salt
- Coriander Powder
- Thyme
- Cayenne
- Nutmeg
- Clove
- Allspice
- 1 teaspoon salt
- Sour Cream
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How to Make Costa Rican Black Bean Soup
- Heat 2 tablespoons of olive oil in a large stock pot over medium heat. Add 1 cup chopped celery, 1 medium chopped onion, 1 chopped red bell pepper, 1 (28 ounce) can diced tomatoes, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Sauté until vegetables are tender and onions are translucent (about 8-10 minutes).
- Add 2 cups of black beans (rinsed and drained), 6 cups of vegetable broth or water, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the beans are tender.
- Optional: Before serving, blend a portion of the soup with an immersion blender or in a regular blender for a creamier texture. (Be careful when blending hot liquids!)
- Serve hot with your favorite toppings, such as sour cream, avocado, cilantro, and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
1g
Carbs
6g
