Sopa Negra with Poached Egg and Fresh Cilantro

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

A silky Costa Rican black bean soup simmered with onion, sweet pepper and culantro, then finished with a soft-poached egg in each bowl. This Costa Rican-inspired quick recipe (vegetarian option), ready in about 30 minutes, pairs canned black beans with liquid, chicken or vegetable broth, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cans (15 oz each) canned black beans with liquid
• 3 cups chicken or vegetable broth
• 1 tbsp vegetable oil
• 1 white onion, diced
• 1/2 red bell pepper, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/3 cup fresh cilantro (or culantro), chopped
• 4 eggs
• to taste salt and pepper
• 4 tbsp sour cream or natilla, to serve

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Instructions

1. Step 1: Heat the oil in a pot over medium heat. Sauté the onion, bell pepper and celery for 5 minutes, then add the garlic, cumin and oregano and cook 1 minute.
2. Step 2: Add the beans with their liquid and the broth. Simmer 10 minutes.
3. Step 3: Blend about half the soup until smooth and stir it back into the pot. Stir in half the cilantro and season with salt and pepper.
4. Step 4: Lower the heat so the soup barely simmers. Crack the eggs into separate spots on the surface, cover and poach 4–5 minutes, until the whites are set and the yolks are still runny.
5. Step 5: Ladle the soup into bowls with one egg each. Top with a spoonful of natilla and the remaining cilantro.