Black bean soup

Black bean soup is a traditional and very popular dish in various Latin American cuisines, especially in the gastronomy of countries such as Mexico, Cuba, and several countries in Central and South America. This soup is made primarily with black beans, which are slowly cooked until they reach a smooth and creamy consistency, accompanied by ingredients like onion, garlic, spices, and often chilies or herbs to add flavor.

Black beans are a variety of legume native to Latin America, with a history dating back to pre-Columbian indigenous cultures. They are valued not only for their delicious flavor but also for their multiple nutritional benefits and versatility in the kitchen.

Properties: Black bean soup is an excellent source of plant-based protein, dietary fiber, B vitamins, iron, and antioxidants. Its high fiber content helps improve digestion and maintain healthy cholesterol levels. Furthermore, it is an ideal option for those seeking nutritious, filling, and economical meals.

Synonyms in Spanish from Latin America: in different regions, this dish or its preparation may also be known simply as sopa de caraotas negras (Venezuela), caldo de frijoles negros, or potaje de frijoles negros. In some places, the legumes are called porotos negros (Argentina, Uruguay) or frijol negro, so the soup's name may vary by region.

In summary, black bean soup is a fundamental ingredient in many traditional Latin American recipes that adds flavor, tradition, and high nutritional value to any menu.