{"id":234,"date":"2012-09-20T02:18:00","date_gmt":"2012-09-20T02:18:00","guid":{"rendered":"https:\/\/enrilemoine.com\/2012\/09\/20\/black-bean-soup-to-celebrate-my-latino-dna\/"},"modified":"2025-09-27T05:35:18","modified_gmt":"2025-09-27T09:35:18","slug":"black-bean-soup-recipe","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2012\/09\/20\/black-bean-soup-recipe\/","title":{"rendered":"Venezuelan Sopa de Caraotas Negras – Black Bean Soup Recipe"},"content":{"rendered":"\n

If you are Venezuelan, you already know today’s recipe: our succulent sopa de caraotas negras<\/em>. If not, you may be wondering, caraotas negras<\/em>? I must tell you that this is what we Venezuelans call black beans. So, today is my wonderful hearty black bean soup recipe.<\/p>\n\n\n\n

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Note: Thanks to the Amazon Associates Program and other affiliate programs, I receive compensation for products sold through affiliate links in this post at no cost to the buyer.<\/em><\/p>\n\n\n\n

Why you will love this recipe?<\/h2>\n\n\n\n

Firstly, it is a delicious soup seasoned with the spices we traditionally use in Venezuelan cuisine. Caraotas negras<\/em> are the quintessential Venezuelan beans. This soup has a great, robust flavor that will satisfy you because it is exceptionally nutritious.<\/p>\n\n\n\n

And as if all that was not enough, although in some cases you have to start preparing this soup the day or night before (so that the beans soften), it is straightforward to make.<\/p>\n\n\n\n

What are caraotas negras<\/em>?<\/h2>\n\n\n\n
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We Venezuelans call any bean (but lentils, chickpeas, and split peas) caraotas<\/em>. The color doesn’t matter. Caraotas negras<\/em> are black beans, and caraotas rojas<\/em> are red beans. The same applies to white beans. For us, caraotas<\/em> are what in other countries porotos, frijoles, frejoles, habichuelas<\/em> or zaragozas<\/em> are.<\/p>\n\n\n\n

The scientific name of the black bean is Phaseolus vulgaris L<\/em>. This is, no doubt, the most popular legume in Venezuelan gastronomy. Black beans are part of our typical national dish: the Pabell\u00f3n Criollo<\/em>, which is also composed of white rice<\/a>, carne mechada<\/em> <\/a>(shredded beef,) and fried plantains.<\/p>\n\n\n\n

They are also super nutritious. One hundred grams of black beans contain 50 grams of simple carbohydrates and 29 grams of protein (more than quinoa<\/a>!) Black beans also have antioxidant properties.<\/p>\n\n\n\n

Sopa de caraotas negras<\/em>: A Family Recipe<\/h2>\n\n\n\n
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This black bean soup evokes my paternal grandmother Mar\u00eda de Lourdes’s recipe. My grandma Mayuya managed a small number of dishes. But I loved everything she cooked. <\/p>\n\n\n\n

She used to make sopa de caraotas negras<\/em> once a week. I remember she seasoned them with cilantro. Like many Venezuelans, she used to add sugar to her soup. <\/p>\n\n\n\n

Instead of sugar, I add papel\u00f3n (panela or piloncillo. ) Believe me: it’s delicious. I like mine with avocado because black beans and avocado are a match made in heaven. <\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
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To make these Venezuelan black beans, you will need the following ingredients:<\/p>\n\n\n\n