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Home » Recipes » Soup » Guatemalan Black Bean Soup – Sopa de Frijol

Guatemalan Black Bean Soup – Sopa de Frijol

Posted April 19, 2020, Updated March 23, 2021 //  by Michele Peterson 13 Comments

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Guatemalan Black Bean Soup Pinterest

When life gets stressful, there’s something soothing about Guatemalan black bean soup.  It smells great while it’s cooking plus its rich earthy flavour is like soul food in a bowl. Lightly creamy, it’s the perfect make-ahead meal for easy lunches and dinners. 

It also happens to be a healthy and totally vegetarian soup. Ideal for chilly days, it’s just as welcome on a hot summer day when topped with a dollop of cool sour cream or crema.  

Guatemalan Black Bean Soup - Landscape
Guatemalan black bean soup is delicious and easy to make

Although making the perfect black bean soup might sound simple, there’s a lot more to consider than you might think! Canned black beans, dried beans, pre-soaking or not pre-soaking the beans, spices or no spices…?   

Being married to a Guatemalan means the standards for black beans are crazy high in our household. Black beans are enjoyed in soups, in rice dishes, as frijoles volteados (refried), served alongside entree as a side dish and even stuffed inside caramelized plantain for a sweet dessert.  

My husband’s side of the family is so particular about black beans, they bring suitcases full of black beans with them when they travel! And we now take black beans with us to the Caribbean to deliver them to an ex-pat friend who gets homesick for Guatemalan black beans. 

 You too will become a fan once you dive into the delicious world of black beans Guatemalan-style! This recipe comes direct from my husband’s family ranch in Zacapa, Guatemala so it’s as authentic as it gets! 

Black Beans vs Black Turtle Beans 

While there’s lots of discussion in Guatemala about which region produces the best black beans (some claim Parramos produces the best), for the rest of us the main objective is to make sure you’re buying black turtle beans. 

They’re called black turtle beans because of their hard shell-like appearance. These small, black and shiny beans are members of the Phaseolus vulgaris species which is quite a bit different than Glycine max, the black soya beans used for paste in Asia.

High in protein and fiber, black turtle beans have been cultivated in the Americas long before Columbus crossed the Atlantic. The holy trinity of beans, maize and squash have been the foodstuff of the Maya, Aztec, Inca and other indigenous societies for thousands of years. 

Black Turtle Beans Phaseolus vulgaris
Dried black turtle beans are small, black and shiny.

Although you’ll also see fava beans, white beans and even red beans in Guatemala, black beans are without a doubt the most popular.

Achiote and spices in Solola Market
Achiote, spices and beans in the market in Solola Guatemala

Once you have your supply of black beans on hand, store them in a cool dry place like a pantry. Be sure to sort them before using. When sorting just look for small stones that might have been incorporated into the bag. Rinse and drain the beans before using in a recipe.  

How to Make Authentic Guatemalan Black Bean Soup – Sopa de Frijol 

One thing you’ll notice right away about the ingredients for Guatemalan black bean soup is that there are really only a few main ingredients – black beans, onion, garlic, water and salt – in the soup itself. So that means no cumin, chicken broth, jalapeno peppers or other ingredients you’ll often see in other recipes.

But you can get creative with the garnish. Typical toppings include cilantro, crema (the Latin American equivalent of crème fraiche) and queso de Zacapa, a salty, sharp-flavoured dry cheese produced in homes in the lowlands of Guatemala. 

A good substitute for crema is sour cream, while alternatives to queso de Zacapa include Mexican cotija cheese, Greek feta or even parmesan cheese. 

Other delicious toppings include thinly-sliced radishes, fried strips of corn tortilla chips, chopped peppers or shredded cabbage. The garnishes can be set at the table for all to pick and put on their soup as they wish.

Ingredients for Guatemalan Black Bean Soup
Ingredients for Guatemalan Black Bean Soup

1. The first step in using black beans is to sort them to remove any small stones. Then rinse them carefully. 

2. While many people begin making their black beans by soaking the beans overnight, it’s actually not necessary. According to recent tests by Epicurious, it’s a myth that you need to soak beans overnight. You don’t even need to use the quick soak method, which involves bringing the beans to a boil and then allowing them to soak for 2 hours.

Did you know that cooking dried black beans  without pre-soaking adds only an extra 15 minutes of cooking?  The flavour and texture of cooked black beans is much better without pre-soaking.

However, pre-soaking beans and discarding the soaking liquid can help with the digestibility of beans as it removes some of the oligosaccharides, which can cause gastrointestinal discomfort for some people. So, if you do want to pre-soak your beans discard the soaking liquid before you begin this recipe.  

Since this is my husband’s family recipe, I’ve followed their lead and cooked the beans from the dried state without pre-soaking of any kind. 

Onion, garlic and black beans in a pot.
Place the chopped onion, garlic and black beans in a pot with the water.

3. Combine the chopped onion, whole garlic, water, salt and beans in a large pot. Bring to a boil and simmer until tender but not mushy (about 1 ½ hours).

Black beans are quite forgiving and don’t get mushy easily, so the cooking time is fairly flexible. 

Meal Planning Tip: Add an extra 1 1/2 cups water and 1/2 cup of dried black beans to the pot and reserve the cooked beans and liquid to use in our recipe for Guatemalan Black Beans and Rice.- Arroz Negro  
cooked black beans in a pot
Cooked black beans in a pot.

4. Remove the garlic cloves from the soup, reserving one clove. Puree half of the beans with the one clove of reserved garlic in a blender (or use an immersion blender in the pot) and return to the pot.

Black Bean Soup in blender
Place some of the cooked black beans in a blender

5. Add more water to the pot if needed to reach desired consistency of soup, stir and reheat until warm.

Sopa de Frijol with Avocado
Serve this black bean soup topped with crumbled cheese, cilantro and cream.

6. Top each bowl with swirl of  crema or sour cream, the chopped cilantro, a sprinkle of dried cheese, preferably Queso de Zacapa, a strong-flavoured, salty, aged dry cheese from that’s made in the lowlands of Guatemala. Good substitutes include Mexican cotija cheese, Greek feta or even parmesan cheese. 

7. Serve with a wedge of fresh lime, slices of fresh avocado and fresh tortillas de maize. Or, try this recipe for Healthy Air Fryer Plantain Chips. 

Tips and Variations: 

Homemade Guatemalan chicharron
A popular variation to classic Guatemalan black bean soup is adding chicharron – crispy pork rind prior to serving.
  • Don’t be tempted to cut corners and use canned beans. The consistency and flavour of canned black beans is totally different and they contain more sodium.  
  • One of the most popular variations of traditional Guatemalan Black Bean soup is the addition of chicharron – crispy fried pork rinds – into each bowl of soup prior to serving. This adds a burst of salty, smoky flavour that’s really delicious. 
  • For hearty version of black bean soup that’s vegetarian my husband likes to whisk a large egg and pour it slowly into the pot of simmering soup. He swirls it around so it cooks in ribbons rather like a Guatemalan version of egg drop soup. 
  • If you don’t like cilantro (due to genetic reasons cilantro tastes like soap for some unlucky people), then you can substitute an equal amount of thinly sliced green onion.   
  • Guatemalan Queso de Zacapa  is a strong-flavoured, salty, aged dry cow’s milk cheese. It’s not very easy to find outside Guatemala so you can substitute Mexican cotija cheese, Greek feta or even parmesan cheese. 
  • Mix up the garnishes by adding chopped red onion, slivers of thinly-sliced radishes, shredded cabbage, diced jalapeño or fried corn chips as delicious options for a DIY soup bar. Toppings can be set at the table for people to pick and put on their soup as they wish.
  • You can also serve this soup with a hot sauce for extra kick. I love Marie Sharp’s Hot Sauce . It’s produced in Belize but is also popular in the Peten region of Guatemala. 
  • For the ultimate in make-ahead convenience, allow the soup to cool before adding the toppings. Then, freeze it in a freezer-proof container or freezer bag. Just thaw and reheat in a saucepan to enjoy with your choice of fresh toppings.    
    Guatemalan Black Bean Soup - Landscape
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    4.93 from 13 votes

    Guatemalan Black Bean Soup

    This Guatemalan black bean soup is creamy, packed with flavour, and hearty enough for a meal. A mix of toppings make it extra fun and tasty!
    Prep Time5 mins
    Cook Time1 hr 30 mins
    Course: Soup
    Cuisine: Guatemalan
    Servings: 6
    Calories: 336kcal
    Author: Michele Peterson
    Cost: $8

    Equipment

    • soup pot
    • blender

    Ingredients

    • 1 pound dried turtle beans
    • 10 cups water
    • 4 cloves garlic
    • 1 onion medium

    Toppings

    • 6 tablespoon sour cream or Mexican crema
    • 6 tablespoon cilantro finely chopped
    • 6 tablespoon Queso de Zacapa or Mexican cotija or feta crumbled
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    Instructions

    • Rinse the beans well. You don’t need to soak them overnight.
    • Simmer the beans with the garlic, onions and salt in water until tender but not mushy (about 1 ½ hours)
    • Remove the garlic cloves from the soup, reserving one clove. Puree half of the beans with the one clove of reserved garlic in a blender (or use an immersion blender) and add back into the pot.
    •  Add more water if needed to reach desired consistency of soup.
    • Reheat until warm
    • Top each bowl with swirl of crema, the chopped cilantro and sprinkle of cotija (or feta) cheese.
    • Serve with a wedge of fresh lime and slices of avocado.  

    Notes

    • Don’t be tempted to cut corners and use canned beans, the consistency and flavour of canned black beans are totally different and they contain more sodium.  
    • One of the most popular variations of traditional Guatemalan Black Bean soup is the addition of chicharron - crispy fried pork rinds - into each bowl of soup prior to serving. This adds a burst of salty, smoky flavour that's really delicious. 
    • For hearty version that's vegetarian my husband likes to whisk a large egg and pour it slowly into the pot of simmering soup. He swirls it around so it cooks in ribbons rather like a Guatemalan version of egg drop soup. 
    • If you don't like cilantro (due to genetic reasons cilantro tastes like soap for some people), then you can substitute an equal amount of thinly sliced green onion.   
    • Good substitutes for Guatemalan Queso de Zacapa which is a strong-flavoured, salty, aged dry cheese include Mexican cotija cheese, Greek feta or even parmesan cheese. 
    • Mix up the topping by adding chopped red onion, slivers of thinly-sliced radishes and corn chips as options. 
    Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It is created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.
     

    Nutrition

    Serving: 6g | Calories: 336kcal | Carbohydrates: 51g | Protein: 19g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 224mg | Potassium: 1183mg | Fiber: 12g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 4mg
    Tried this recipe?Mention @ATasteForTravel or tag #ATasteForTravel!

You Might Also Like These Popular Guatemalan Recipes: 

    • Tapado Guatemalan Seafood Soup with Coconut Milk  
    • Sopa de Albondigas – Healthy Meatball Soup 
    • Mango and Black Bean Salsa 
    • Easy Guatemalan Guacamole 
    • Chirmol – a Guatemalan charred tomato hot sauce.

Save to Pinterest! 

Guatemalan Black Bean Soup Pinterest

Sopa de Frijol - Pinterest

Michele Peterson
Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

« 20 Best Canned Salmon Recipes From Around the World
Black Beans and Rice – Guatemalan Arroz Negro »

About Michele Peterson

Dividing her time between Canada, Guatemala and Mexico (or the nearest tropical beach), Michele Peterson is the founder of A Taste for Travel. Her award-winning travel and food writing has appeared in Lonely Planet’s cookbook Mexico: From the Source, National Geographic Traveler, Fodor’s and 100+ other publications.

Read more about Michele Peterson.

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Reader Interactions

Comments

  1. Darryl

    February 04, 2022 at 3:08 pm

    5 stars
    I like the tips to make this simpler and faster, and one only needs to cut back the water a bit to use this as the starting point for frijoles volteados. Either strain, reserving liquid and blend (adding reserved cooking water), or start with less water (~7 cups, only adding more while cooking as needed) to use an immersion blender.

    This really benefited from toppings, in my case (vegan), avocado, lime juice, cilantro, and while perhaps not traditional in Guatemala, a bit of puréed chipotle in adobe (which I keep in the fridge). I’ve also added 2 Tbsp of that purée while cooking, and lime juice to finish, and that was a great option for me for bringing servings to work.

    Reply
    • Michele Peterson

      February 05, 2022 at 8:24 am

      Great tip about also making frijoles volteados out of the cooked black beans, Darryl! So good! Once the beans are blended we brown diced onions in a frying pan, add the pureed beans and fry them, turning the puree until it forms a cylinder shape and most of the water evaporates. Rather messy! But so worth it! (And I too am a big fan of chipotle in adobo-love that smoky flavour!)

  2. Kimberly

    December 22, 2020 at 2:06 pm

    I wonder if sofrito or tomato sauce in the base would help or hurt this recipe?

    Reply
    • Michele Peterson

      December 25, 2020 at 8:22 am

      Adding a tomato sauce (pureed fresh tomatoes, onion, garlic and cilantro) is quite popular when making traditional Guatemalan white bean soup and although I haven’t tried it I think it would also be a delicious with black bean soup.

  3. Culture Tripper

    April 20, 2020 at 7:36 pm

    5 stars
    Thanks for the short ingredient list—looks delish, will try it this week! Didn’t know that re cilantro.

    Reply
  4. Andrea Metlika

    April 19, 2020 at 3:33 pm

    5 stars
    This is definitely one fantastic looking soup. I love black beans and cannot wait to make this.

    Reply
  5. Roxana

    April 19, 2020 at 1:53 pm

    5 stars
    The soup looks so good. I like how it is paired with the cheese and sour cream. Simple but flavorful.

    Reply
  6. Jessica

    April 19, 2020 at 12:58 pm

    5 stars
    What an authentic recipe! It’s a great taste of life abroad without having to leave the comfort of your own home.

    Reply
  7. thisiswholesome

    April 19, 2020 at 12:04 pm

    5 stars
    this black beans soup goes so well with feta and fresh herbs, it’s my new favorite recipe!

    Reply
  8. Heather K

    April 19, 2020 at 11:18 am

    This looks delicious, and very comforting. I love how few ingredients there are in it, I can’t wait to try making it tonight!

    Reply
    • Michele Peterson

      April 19, 2020 at 11:24 am

      Let us know how it goes! You can switch up the toppings with your fave garnishes and whatever you have on hand – really versatile!

  9. Erika

    April 19, 2020 at 10:51 am

    5 stars
    I haven’t had black bean soup like this in the longest time, but it’s one of my favorites.

    Reply
    • Michele Peterson

      April 19, 2020 at 11:12 am

      Hopefully you’ve been inspired to make it again!

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Michele Peterson in Tuscany Italy Credit Insight Vacations.

Hi, I'm Michele! Welcome to A Taste for Travel, one of the world’s top culinary travel blogs, welcoming over 1.5 million readers annually! 

Along with a team of expert travel writers, enthusiastic eaters and skilled photographers, we help readers plan incredible adventures and make delicious global recipes at home.

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