Costa Rican Black Bean Soup

Submitted by Enjolinfam

"This sounds like a really good black bean soup...though I love most ALL black bean soup! I'll update once I've tried it. I'm posting this for ZWT 4. This is a recipe I got by Cinda Sanners from her "Soup Buffet" show."

 

• Ready In: 50mins
• Ingredients: 20
• Yields: 8 1 cup servings

ingredients

• 1 cup celery, finely diced
• 1 medium sweet onion, finely diced
• 1 medium red pepper, finely diced
• 1 cup fresh tomato, chopped
• 1 teaspoon fresh garlic, minced
• 1 teaspoon fresh ginger, minced (optional)
• 1 tablespoon canola oil or 1 tablespoon olive oil
• 3 cups black beans, canned including liquid (4 - 15 oz. cans)
• 3 cups vegetable stock
• 1 teaspoon oregano
• 1 teaspoon cumin
• 3⁄4 teaspoon celery salt
• 3⁄4 teaspoon coriander powder
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon cayenne
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon clove
• 1⁄2 teaspoon allspice
• salt
• sour cream, can add a spoonful on top (optional)

directions

1. In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
2. Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

Reviews

[*Parsley*]

This soup has tons of flavor. The flavor is even better when reheated the next day. Most black bean soups have the predominent cumin and coriander taste. This one has those flavors plus so many other as well.... and they all play nicely together. A cool dallop of light sour cream is a great garnish for serving. Thanx for posting!

 

[Maito]

This a really good soup. I halved the cayenne pepper, and it was still fairly spicy. I also subbed celery seed and 1/4 tsp of salt for the celery salt, since I didn't have any. I topped this with cilantro and squeezed lime and lemon over it at the table, and that definitely brightened up all the flavors. Served 4 as an entree. Here is my video of the soup being made: http://www.recipezaar.com/sitenews/post.php?pid=944&pn=1&pageref=Photo_Video-927138&vw_arrange_order=DESC&vw_sort_order=MOST_RECENT

 

[pjc62]

I've had a lot of black beans in Costa Rica (Gallo Pinto) and I think the flavor of this is spot on, although I've never seen them use nutmeg, clove, or allspice. I only used 2 cans of beans and I still had a ton of soup. After a few days I just started straining off the beans and having them with my egg for breakfast (as Ticos do) and the flavor was even better. Spot on. One note: don't think I've ever seen a Costa Rican use celery but what the heck, still good.

 

[Meghan]

Really great combo of flavors! I made a few adjustments in using a can of fire roasted diced tomatoes, adding some chipotle pepper and cilantro soup base but the overall combo of seasonings in this reacipe give it a fresh light taste!

 

[Starrynews]

Yum, this is definitely a keeper. I love the blend of spices. It is a wonderful variation on black bean soup. I omitted the salt and added a little water because I like to rinse my beans before use to get rid of the excess sodium, so I didn't have any canned liquid to add. I garnished with sour cream, chopped parsley, and a little bit of 4 cheese blend. Excellent! Thank you for sharing!