Sopa Negra

Print Recipe

Prep Time 1 30

Cook Time 3

Total Time 4 30

Servings

Calories 613

Ingredients

1 lb. dried black beans
1 tbsp oil
1 yellow onion
2 celery stalks
2 carrots
2 bell pepper
1 jalapeno pepper
½ cup cilantro
5 cloves garlic
8 cups chicken broth
1 tsp ground ginger
½ tsp ground cumin
1 tsp salt
½ tsp black pepper
2 eggs
1 radish
1 avocado
Sour cream

Instructions

All ingredients ready? Let's begin!
Rinse the beans with cold water then drain.
Put the beans in a large pot and fill with water until an inch above the beans.
Bring the water to a boil over high heat and let boil for 3 minutes. Remove from heat and let sit for an hour.
In the meantime, prepare the veggies. Peel and roughly chop the onion. Roughly chop the celery and carrots.
Cut the bell peppers in half and remove the stem and seeds. Roughly chop one of the bell peppers and thinly slice the other one. Set the slices aside. Cut the jalapeno pepper in half and remove the stem and seeds before finely dicing. Finely chop the cilantro, removing any large pieces of stem. Peel and finely dice the garlic or use a garlic press.
In a medium pan or wok, heat the oil over medium heat.
Once the oil is hot, add the onion, celery, carrot, jalapeno pepper, and dicing bell pepper. Sauté for 5 minutes, or until the onions become transparent.
Add the garlic and sauté another 2 minutes. Remove from heat.
Once the beans have soaked long enough, drain the water and rinse the beans. Drain that water too, then return the beans to the pot.
Add to the pot the broth, ginger, salt, black pepper, cilantro, and previously cooked vegetables.
Bring the liquid to a boil then turn the heat down to medium low. Put a lid on, tilting it so it leaves a gap. Allow the soup to simmer for 2-3 hours or until the beans are soft enough to easily cut with a spoon.
Cut the avocado in half, remove the pit, and cut into slices. Thinly slice the radish. Chop the green onions. Cover and set aside.
In a small pot, place 2 eggs and cover with water. Bring to a boil and keep at a boil for 10 minutes. Remove from heat and run cold water over the eggs. When the eggs have cooled enough to handle, peel the shell off and cut the eggs in half.
Once the beans have softened, ladle into bowls. Top with some sour cream, avocado, green onions, radish slices, and half a hardboiled egg.
Serve hot and enjoy!

Nutrition