Best 3 Traditional Costa Rican Bean Soup Recipes

Costa Rican bean soup, also known as olla de carne, is a traditional hearty soup that is a beloved dish in Costa Rican cuisine. This flavorful soup is typically made with a combination of tender beef or pork, a variety of beans, and an array of flavorful vegetables. The beans used in this soup are often a mix of red beans, black beans, and kidney beans, which provide a rich and satisfying texture. The soup is simmered in a flavorful broth infused with spices, herbs, and aromatic sofrito, resulting in a comforting and deeply satisfying dish. This traditional Costa Rican bean soup is often served with accompaniments such as rice, tortillas, avocado, and sour cream, making it a complete and satisfying meal.

In this article, we will explore two variations of this classic soup: the traditional Costa Rican bean soup and a vegetarian version. The traditional recipe uses beef or pork as the protein base, while the vegetarian version relies on a combination of beans and vegetables for a plant-based protein source. Both recipes are packed with flavor and will transport you to the heart of Costa Rican culinary traditions.

Let's cook with our recipes!

TRADITIONAL COSTA RICAN BEAN SOUP

Traditional Costa Rican Bean Soup image

One of the local favorites in Costa Rica, it's a wonderful and comforting meal. Black beans are the best in my opinion! I would recommend spicing this up a little with some hot sauce or even some slices of fresh hot peppers! It's very simple to make as well.

Provided by sassafrasnanc

Categories Black Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 cups dried black beans (substitute with red beans or pinto beans)
6 eggs
2/3 cup lard or 2/3 cup vegetable oil
8 cups water
1 1/2 cups yellow onions, diced
1 cup red bell pepper, chopped
1 teaspoon oregano
1/4 cup cilantro, chopped
1 celery rib, chopped
3 garlic cloves, crushed
2 tablespoons fresh cilantro leaves, diced
salt and pepper

Steps:

Rinse beans well.
Soak beans in water in a saucepan for 2 hours.
Bring to a boil.
Cover and simmer until beans are soft about 1 ½ hours. Remove from heat.
Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
Transfer to a saucepan and heat the soup at medium low temperature.
Poach eggs in soup.
Serve hot w/ fried flour or corn tortillas.

Nutrition Facts : Calories 527.5, Fat 28.8, SaturatedFat 10.8, Cholesterol 233.2, Sodium 89.6, Carbohydrate 47.2, Fiber 11.2, Sugar 4.8, Protein 21.1

PUERTO RICAN-STYLE BLACK BEAN SOUP

Puerto Rican-Style Black Bean Soup image

Categories Soup/Stew Food Processor Bean Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Lime Bon Appétit Sugar Conscious

Yield Serves 2; can be doubled

Number Of Ingredients 6

Ingredients

1 tablespoon Caribbean jerk seasoning blend
2 15- to 16-ounce cans Caribbean-style or regular black beans, drained
1 1/4 cups canned vegetable broth
3 tablespoons olive oil
2 tablespoons fresh lime juice
Lime wedges

Steps:

Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.

COSTA RICAN BLACK BEAN SOUP

Costa Rican Black Bean Soup image

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.

Provided by Enjolinfam

Categories Black Beans

Time 50m

Yield 8 1 cup servings

Number Of Ingredients 20

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)

Steps:

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.
Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

Tips:

Select dried beans, or "frijoles," that are free of cracks. This ensures they cook evenly and reduces the risk of splitting.
Soak the beans overnight or for at least 8 hours. This will reduce cooking time and make the beans more digestible.
Use a variety of vegetables to add flavor and texture to the soup. Common choices include bell peppers, onion, carrots, and celery.
Season the soup with traditional Costa Rican spices, such as culantro, coriander, and oregano.
Use a combination of vegetable broth and water for a richer flavor.
Simmer the soup for at least 30 minutes, or until the beans are tender.
Serve the soup with a side of rice or tortillas.

Conclusion:

Traditional Costa Rican bean soup is a hearty, flavorful dish that is easy to make. With a few simple ingredients and a little time, you can create a delicious and authentic soup that your family and friends will love. So next time you're looking for a comforting and satisfying meal, give this recipe a try!

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