Sopa Negra (Costa Rican Black Bean Soup)

🛒 Ingredients

• Cooked Black Beans 170 g · 220 kcal
• Vegetable Broth 360 g · 30 kcal
• Onion, diced 50 g · 20 kcal
• Red Bell Pepper, diced 40 g · 10 kcal
• Garlic, minced 6 g · 9 kcal
• Fresh Cilantro, chopped 4 g · 1 kcal
• Ground Cumin 1 g · 4 kcal
• Dried Oregano 1 g · 1 kcal
• Olive Oil 14 g · 120 kcal
• Hard-boiled Egg 50 g · 78 kcal
• White Vinegar 5 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and bell pepper, sautéing until softened, about 5-7 minutes.
2. Stir in minced garlic, ground cumin, and dried oregano; cook for another minute until fragrant.
3. Add the cooked black beans and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes, allowing flavors to meld.
4. Carefully ladle about 2 cups of the soup mixture into a blender and blend until smooth. Return the blended portion to the pot and stir to combine, this thickens the soup.
5. Stir in white vinegar, then season generously with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and a sliced hard-boiled egg.