Sopa de Frijoles

Name: Sopa de Frijoles
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 4 cans black beans (canned), drained and rinsed; 6 cups chicken broth; 1 onion, diced; 6 cloves garlic, minced; 1 red bell pepper, diced; 2 tomato, diced; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 1/4 cup fresh cilantro, chopped

A hearty and warming black bean soup seasoned with soffritto and spices. A comforting staple meal throughout El Salvador.

60 minEasyServes 4220 cal/serving

SalvadoranSoupStovetopVegetarian

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Ingredients

4 cans black beans (canned), drained and rinsed
6 cups chicken broth
1 onion, diced
6 cloves garlic, minced
1 red bell pepper, diced
2 tomato, diced
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Sauté 1 diced onion, 6 cloves minced garlic, and 1 diced red bell pepper for 4 minutes until softened.
3

Add 2 diced tomato and cook for 2 minutes.
4

Stir in 4 cans drained and rinsed black beans (canned), 6 cups chicken broth, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
5

Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
6

If a thicker soup is desired, mash some beans against the side of the pot.
7

Taste and adjust seasonings as needed. Serve hot, garnished with 1/4 cup chopped fresh cilantro.

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Questions

How much time should I plan for Sopa de Frijoles?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 5 (30 minutes): "Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally."

Is there a substitute for cilantro in Sopa de Frijoles?

The entry for Sopa de Frijoles calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use dried beans instead of canned in Sopa de Frijoles?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Sopa de Frijoles uses 4 cans black beans (canned), drained and rinsed.

How many calories are in Sopa de Frijoles?

One serving (the recipe makes 4) is about 220 calories, with 12 g protein, 38 g carbohydrate and 2 g fat, plus 8 g fiber and 580 mg sodium.

How do I store and reheat Sopa de Frijoles?

Refrigerate Sopa de Frijoles for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

Buttered Couscous side
Tuscan Bread and Tomato Salad with White Beans salad

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