Costa Rican Black Bean Soup (Sopa Negra)

3 of 5
(2 ratings)
Total Time
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A vegetarian black bean soup recipe thickened with refried beans and flavored with tomatoes, garlic, cilantro and spices

  • PAM® Original No-Stick Cooking Spray
  • 1 cup chopped green bell pepper
  • 1 tablespoon finely chopped garlic
  • 2 cans (16 oz each) Rosarita® Vegetarian Refried Beans
  • 2 cans (15 oz each) Rosarita® Premium Whole Black Beans, undrained
  • 2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
  • 1 cup water
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon adobo seasoning blend
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground black pepper

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  1. Spray large saucepan with cooking spray. Heat over medium-high heat. Add bell pepper and garlic; cook 4 minutes or until tender, stirring occasionally.
  2. Add all remaining ingredients to saucepan; stir to combine. Bring to a boil; reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally to prevent sticking.
Cook's Tips

For extra flavor, top each serving with a tablespoon of sour cream.

Cook's Tips

For extra flavor, top each serving with a tablespoon of sour cream.

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Nutrition Information
Calories: 237 View complete nutrition information
Reviews (2)

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Overall Rating

Donna Robinson September 20, 2016

Absolutely delicious, will make this again and family loved it

Stacia December 06, 2015

This is not Sopa Negra. It's a black bean soup. Sopa Negra is made from the cooking liquid from black beans and always includes hard boiled eggs.