Sopa Negra with a Twist

Ingredients

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Sour cream (for garnish) Sour cream (for garnish)
• Green onions, chopped (for garnish) Green onions, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Drain and rinse the soaked black beans, then add them to the pot. Stir well to combine with the onion and garlic.
3. 3.
   Add the cumin powder, dried oregano, and bay leaf to the pot. Season with salt and pepper to taste.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 1 hour or until the beans are tender.
5. 5.
   Remove the bay leaf from the pot. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and heat it over low heat until warmed through.
7. 7.
   Serve the Sopa Negra hot, garnished with a dollop of sour cream, chopped cilantro, and green onions.

Treat your ingredients with care...

• Black beans — Soaking the black beans overnight helps to reduce cooking time and ensures they cook evenly. Rinse them thoroughly before adding to the pot.
• Cumin powder — Toasting the cumin powder in a dry pan for a few seconds before adding it to the soup will enhance its flavor.
• Fresh cilantro — Add the chopped cilantro just before serving to preserve its vibrant color and fresh taste.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped jalapeño pepper to the soup.
• Serve the Sopa Negra with a side of warm corn tortillas or crusty bread for a complete meal.
• To make the soup even creamier, blend in a small amount of coconut milk or cashew cream.
• Customize the garnishes by adding diced avocado, shredded cheese, or a squeeze of lime juice.
• Leftover Sopa Negra can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Sopa Negra as a comforting and filling main course. Accompany it with a side of warm corn tortillas or crusty bread for a satisfying meal.

Presentation advice

When serving the Sopa Negra, ladle it into individual bowls and garnish each serving with a dollop of sour cream, a sprinkle of chopped cilantro, and a few chopped green onions. The vibrant colors of the garnishes will create an appealing contrast against the dark soup.