My Favourite Black Bean Soup (Sopa de Caraotas)!
This is hands down the best Black Beans Soup recipe I’ve ever made! My family LOVES black beans as much as I do, so I make them frequently. They’re super popular in Venezuela. I guess because they are very cheap, they are available all year long, and like most beans, they are a good source of protein and nutrients. I also love that they are extremely versatile. You can use them to make soups, side dishes, and burger patties or add them to salads, tacos, burritos, quesadillas, and arepas; the possibilities are seemingly endless. Plus, you can cook them over the stovetop, in the instant pot, or in a slow cooker! Whether you’re whipping it up for a quick weeknight dinner or simmering it low and slow for a lazy Sunday supper, this Venezuelan black bean soup with chorizo is sure to become a staple in your recipe repertoire.
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Oil: Choose a neutral oil like vegetable, canola, or avocado oil for sautéing the vegetables. This provides a base for building flavor. Yellow onion: Adds sweetness and depth of flavor to the soup base. Bell pepper: Adds color, sweetness, and texture to the soup. Feel free to use any color bell pepper you have on hand. Garlic: Aromatic and pungent, garlic enhances the savory notes of the soup. Cured Spanish chorizo: This flavorful sausage adds richness, smokiness, and a hint of spice. If you can’t find Spanish chorizo, you can substitute it with another type of cured sausage or even smoked paprika for a similar flavor profile and keep your soup vegetarian. Black beans: Rich and creamy, black beans are the star of this soup. You can use either dried beans (soaked overnight) or canned beans, depending on your preference and time constraints. Chicken stock: Provides a savory base for the soup. You can use homemade or store-bought chicken stock or substitute with vegetable broth for a vegetarian version. Salt and black pepper: Enhances the flavors of the other ingredients. Adjust to taste. Fresh cilantro leaves: Add brightness and freshness as a garnish. If you’re not a fan of cilantro, you can omit it or substitute it with fresh parsley.
Process Overview: How To Make Venezuelan Black Bean Soup Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Recipe Tips
Variations & Additions
Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste. Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
Serving Suggestions
Venezuelan Way!: In Venezuela, black beans are a staple ingredient in many traditional dishes and are enjoyed in various ways: Other ideas on how to serve this soup!
Main Dish: Serve this black bean soup with crusty bread or cornbread, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro leaves for a satisfying meal. Add Toppings: Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! Such as tortilla chips, shredded cheese, and sliced avocado.
Storing and Freezing Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving. To freeze, let the soup cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Card 📖
