Costa Rican Soups (3) Collection



M

Marge Coster

Guest
Sopa Negra Black Bean Soup (Sopa de Frijoles Negros) Black Bean Soup

1 can of cooked black beans drained 1 medium onion
1/2 cup cilantro 1 tsp. Worcestershire Sauce
2/4 cup oil 2 cups of water 1 Hard boiled egg per portion

Fry the onion and cilantro until onion is crystallized. Add rest of ingredients and liquify. It is
hearty soup and it is usually served with a hard boiled egg in it and croutons.

Sopa Negra Makes about 12 cups. Blender needed.

6 cups Frijoles Negros, cooked
3/2 bunch fresh cilantro (coriander leaves) 1 or 2 small vidalia or Spanish onions 1-3 Tbsp. extra
virgin olive oil 1-2 tsp. salt 2 tsp. curry powder 1 tsp. black pepper

Drain beans and place the cooking water into a large soup pot. Put beans and a bit of cooking liquid
into a blender or food processor and liquify. Add the resulting bean paste to the pot. Add salt,
pepper and curry powder and bring to boil. Cover, reduce heat and simmer (at least 15 minutes) until
ready to serve. Meanwhile, chop onions very finely and wash and chop cilantro finely (including
stems). This soup does not keep well once remaining steps have been completed. The soup can be
frozen or refrigerated by pausing here and storing the uncooked onions and cilantro in one container
and the bean mixture in another. When ready to proceed, defrost the ingredients and continue with
the directions.

Stovetop Method: Heat 2-3 Tbsp. oil in skillet and saute onions and cilantro briefly until soft (not
brown, about 2 minutes). Set aside until ready to serve soup.

Microwave Method: Put chopped onions and cilantro in a microwave container and cover with 1-2 Tbsp
oil. Cook on high power for 90 seconds. Set aside until ready to serve.

Bring soup to boil and add onion/cilantro mixture and stir for 30 seconds. Serve immediately,
garnished with a sprig of fresh cilantro.

Options:
4) Bring soup to boil and add Chinese noodles or rice vermicelli and cook 2-3 minutes before adding
the onion/cilantro mixture.
5) Bring soup to boil and add slices of fresh avocado and heat for 1- 2 minutes before adding the
onion/cilantro mixture.

Source: Recipes from Costa Rica (http://www.veg.on.ca/newsletr/janfeb97/costarica.html).

Black Bean Soup (Sopa de Frijoles Negros)

1 pound black beans (turtle beans) Rinse beans, cover with water and soak overnight Next day cook
with at least 7 cups of water for 3 hours Add more water if necessary

When almost soft add: 1 tablespoon of cooking oil
6/2 cup of diced onion 2 cloves of garlic (chopped) 1 chopped green or red bell pepper
7/2 cup chopped celery
8/2 cup fresh cilantro (use fresh only!) Salt and pepper to taste.

Hints for serving: Add fresh lemon juice, Tabasco, sour cream, chives, or green onions to enhance
flavor Or add one or two eggs, cook for another 3 minutes and serve with flour or corn tortillas.

Source: Costa Rican Food (http://www.puravida.com/cr/recipes.html).

Sopa Negra Makes about 12 cups. Blender needed.

6 cups Frijoles Negros de Dona Elvia
9/2 bunch fresh cilantro (coriander leaves) 1 or 2 small vidalia or Spanish onions 1-3 Tbsp. extra
virgin olive oil 1-2 tsp. salt 2 tsp. curry powder 1 tsp. black pepper

Drain beans and place the cooking water into a large soup pot. Put beans and a bit of cooking liquid
into a blender or food processor and liquify. Add the resulting bean paste to the pot. Add salt,
pepper and curry powder and bring to boil. Cover, reduce heat and simmer (at least 15 minutes) until
ready to serve. Meanwhile, chop onions very finely and wash and chop cilantro finely (including
stems). This soup does not keep well once remaining steps have been completed. The soup can be
frozen or refrigerated by pausing here and storing the uncooked onions and cilantro in one container
and the bean mixture in another. When ready to proceed, defrost the ingredients and continue with
the directions.

Stovetop Method: Heat 2-3 Tbsp. oil in skillet and saute onions and cilantro briefly until soft (not
brown, about 2 minutes). Set aside until ready to serve soup.

Microwave Method: Put chopped onions and cilantro in a microwave container and cover with 1-2 Tbsp
oil. Cook on high power for 90 seconds. Set aside until ready to serve.

Bring soup to boil and add onion/cilantro mixture and stir for 30 seconds. Serve immediately,
garnished with a sprig of fresh cilantro.

Options:
10) Bring soup to boil and add Chinese noodles or rice vermicelli and cook 2-3 minutes before adding
the onion/cilantro mixture.
11) Bring soup to boil and add slices of fresh avocado and heat for 1- 2 minutes before adding the
onion/cilantro mixture.

Source: Recipes from Costa Rica (http://www.veg.on.ca/newsletr/janfeb97/costarica.html).

Makes about 12 cups. Blender needed.

6 cups Frijoles Negros de Dona Elvia
12/2 bunch fresh cilantro (coriander leaves) 1 or 2 small vidalia or Spanish onions 1-3 Tbsp. extra
virgin olive oil 1-2 tsp. salt 2 tsp. curry powder 1 tsp. black pepper

Drain beans and place the cooking water into a large soup pot. Put beans and a bit of cooking liquid
into a blender or food processor and liquify. Add the resulting bean paste to the pot. Add salt,
pepper and curry powder and bring to boil. Cover, reduce heat and simmer (at least 15 minutes) until
ready to serve. Meanwhile, chop onions very finely and wash and chop cilantro finely (including
stems). This soup does not keep well once remaining steps have been completed. The soup can be
frozen or refrigerated by pausing here and storing the uncooked onions and cilantro in one container
and the bean mixture in another. When ready to proceed, defrost the ingredients and continue with
the directions.

Stovetop Method: Heat 2-3 Tbsp. oil in skillet and saute onions and cilantro briefly until soft (not
brown, about 2 minutes). Set aside until ready to serve soup.

Microwave Method: Put chopped onions and cilantro in a microwave container and cover with 1-2 Tbsp
oil. Cook on high power for 90 seconds. Set aside until ready to serve.

Bring soup to boil and add onion/cilantro mixture and stir for 30 seconds. Serve immediately,
garnished with a sprig of fresh cilantro.

Options:
13) Bring soup to boil and add Chinese noodles or rice vermicelli and cook 2-3 minutes before adding
the onion/cilantro mixture.
14) Bring soup to boil and add slices of fresh avocado and heat for 1- 2 minutes before adding the
onion/cilantro mixture.

Source: Recipes from Costa Rica (http://www.veg.on.ca/newsletr/janfeb97/costarica.html).

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