Guatemalan sopa de frijol (black bean soup) is one of those hearty, comforting dishes that always makes me feel at home. This traditional Guatemalan black bean soup is made with black beans, roasted vegetables, and chiles, giving it a rich, smoky flavor and a thicker consistency compared to regular caldo de frijol. What makes it stand out is the way the roasted tomatoes, garlic, and chiles come together to create a deep, flavorful broth that’s both satisfying and full of character.
I love how this Guatemalan black bean soup brings back memories of family dinners, especially on cooler evenings when a warm bowl of soup just hits the spot. It’s simple to make, but the combination of roasted veggies and spices makes it taste like you’ve spent hours in the kitchen. And of course, you can’t forget the crunchy topping of fried tortilla strips—it just wouldn’t be the same without them!
Whether you’re looking for a new comfort food or want to explore traditional Guatemalan recipes, this Guatemalan sopa de frijol is definitely worth trying. It’s easy, filling, and perfect for sharing with family or friends. Let’s dive into how to make it!
What is Guatemalan Sopa de Frijol?
Guatemalan soap de frijoles is a traditional black bean soup known for its hearty texture and rich, smoky flavor. Unlike the more common caldo de frijol, this soup is thicker and more filling thanks to the roasted vegetables and chiles blended into the broth. It’s made with black beans, which give it a deep, earthy taste that’s balanced out by the sweetness of roasted tomatoes and the slight heat from chiles.
What really makes this Guatemalan black bean soup special is the way the ingredients are prepared. The chiles, tomatoes, and garlic are roasted first, which brings out their natural sweetness and gives the soup a more complex flavor. It’s usually topped with crispy fried tortilla strips, adding a satisfying crunch that complements the creamy soup. I always add a bit of crema and crumbled cheese on top to make it even better!
Ingredients for Guatemalan Black Bean Soup
To make this comforting Guatemalan sopa de frijol, you’ll need a few simple ingredients that come together to create a rich, flavorful soup. The key is using black beans as the base and adding roasted vegetables to give it that deep, smoky taste. I like to use fresh tomatoes, garlic, and a mix of chiles to get just the right balance of heat and sweetness.
You’ll also need some tortillas to fry up into crispy strips for topping. Trust me, those crunchy bits make a big difference! You can also finish the soup with a dollop of crema (sour cream) or a sprinkle of fresh cheese. I’ll walk you through each ingredient and share a few tips on how to get the best flavor.
How to Make Guatemalan Black Bean Soup
Making Guatemalan sopa de frijol is pretty straightforward, and the result is so worth it. The key is to roast the vegetables and chiles first, which brings out their natural flavors and adds a smoky depth to the soup. I always start by lightly toasting the chiles, tomatoes, and garlic in a pan until they get a bit charred. This step really makes a difference in the final taste.
Once the veggies are roasted, blend them together with the cooked black beans and some of the bean broth until smooth. Season with salt, pepper, and a hint of chile cobanero for that signature Guatemalan touch. Then, let the mixture simmer on the stove until it thickens up. While it’s cooking, fry the tortillas into strips or triangles to use as a crunchy topping. When the soup is ready, just ladle it into bowls, add the fried tortilla strips, and finish with a bit of crema or crumbled cheese on top.
Tips for the Best Guatemalan Sopa de Frijol
Here are a few tips to make sure your Guatemalan black bean soup comes out just right:
- Roast the Vegetables Well: Toasting the chiles, tomatoes, and garlic until they get a bit of char really brings out their natural sweetness and gives the soup that signature smoky flavor.
- Blend for Smoothness: Make sure to blend the roasted veggies with the beans until the mixture is completely smooth. This gives the soup its creamy texture.
- Use Freshly Made Tortillas: Frying freshly made tortillas into strips gives them a crispier texture, which holds up better when added to the soup.
- Season to Taste: Adjust the spice level by adding more or less chile cobanero. A little goes a long way, so start small if you’re not used to the heat.
- Add Toppings Just Before Serving: Keep the fried tortilla strips and any garnishes separate until you’re ready to serve. This keeps the toppings crunchy and fresh.
- Balance the Flavors: I like adding a dollop of crema and a sprinkle of crumbled cheese on top to balance the smoky, spicy flavors of the soup.
- Reheat Gently: When reheating leftovers, warm the soup over low heat and add a splash of water or broth if it’s too thick.
By following these tips, you’ll get a bowl of Guatemalan sopa de frijol that’s full of flavor and just the right consistency.
Guatemalan Sopa de Frijol - Black Bean Soup Recipe from Guatemala
Ingredients
- 1 lb black beans (dried)
- 1 onion
- 4 cloves garlic
- 1 chile pasa
- 1/4 chile guaque
- 3 tomatoes
- 10 corn tortillas
- Salt and pepper to taste
- Pinch of chile cobanero (optional)
- Vegetable oil (for frying)
- 8 cups water (for cooking beans)
- Crema and crumbled cheese (for garnish)
Instructions
Prepare the Beans:
Rinse the black beans thoroughly and soak them overnight.
Drain the beans, place them in a large pot, and cover with 8 cups of fresh water.
Add half the onion and 2 cloves of garlic to the pot.
Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours, or until the beans are tender.
Roast the Vegetables:
In a skillet over medium heat, lightly toast the chile pasa and chile guaque until fragrant.
Add the tomatoes and remaining garlic cloves, roasting until the skins are slightly charred.
Set the roasted vegetables and chiles aside to cool.
Blend the Soup Base:
Once cooled, blend the roasted chiles, tomatoes, garlic, and cooked beans with some of the bean broth until smooth.
Strain the mixture through a sieve for a smoother texture (optional).
Simmer the Soup:
Pour the blended mixture back into the pot.
Season with salt, pepper, and a pinch of chile cobanero if you like a bit of heat.
Simmer over low heat for about 20 minutes, stirring occasionally, until the soup thickens slightly.
Prepare the Tortilla Strips:
Cut the tortillas into thin strips or triangles.
Heat oil in a skillet and fry the strips until golden and crispy.
Drain on paper towels and set aside.
Serve:
Ladle the hot sopa de frijol into bowls.
Top with crispy tortilla strips, a dollop of crema, and a sprinkle of crumbled cheese.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 85mgCarbohydrates: 25gFiber: 6gSugar: 2gProtein: 7g
Variations and Serving Suggestions
There are so many ways to make this Guatemalan sopa de frijol your own. Sometimes I like to add a bit of cooked chorizo or longaniza to give the soup a heartier, more savory flavor. You can also stir in a handful of cooked rice for extra texture, especially if you’re serving it as a main dish.
When it comes to toppings, I usually keep it simple with fried tortilla strips, crema, and crumbled cheese. But if you want to switch things up, try adding diced avocado or a sprinkle of fresh cilantro. You can even serve the soup with a side of warm, homemade corn tortillas. It doesn’t matter how you dress it up—this Guatemalan bean soup is always a comforting, satisfying dish.
Storing and Reheating
I always make a big batch of Guatemalan sopa de frijol because it keeps so well and tastes even better the next day. Once the soup has cooled, I store it in an airtight container in the refrigerator, where it lasts for about 3 to 4 days. Just make sure to keep the fried tortilla strips separate, so they stay nice and crunchy.
When I’m ready to reheat, I just warm the soup on the stovetop over low heat, adding a little water or broth if it’s thickened too much. Stir occasionally to make sure it heats evenly. If you’re planning to freeze it, just skip the toppings and add them fresh when you’re ready to serve. It’s a great way to have a quick, comforting meal ready to go!
There’s just something so satisfying about a bowl of Guatemalan sopa de frijol. It’s warm, hearty, and packed with flavor from the roasted vegetables and chiles. For me, it’s not just about the taste—it’s about the memories of family meals and the comfort of traditional Guatemalan food. Whether you’re making it for a cozy night in or sharing it with loved ones, this soup always feels special.
I hope you enjoy making this Guatemalan black bean soup as much as I do. It’s one of those dishes that truly brings a taste of Guatemala into your kitchen. Don’t forget to top it with crispy tortilla strips, a dollop of crema, and a sprinkle of cheese. If you try it, I’d love to hear how it turned out and what toppings you added!
More Guatemalan Recipes for Colder Days
When the weather gets cooler, I always find myself craving hearty, comforting dishes that remind me of home. Guatemalan cuisine has some of the best recipes for cozy meals, full of rich flavors and warming ingredients. These traditional dishes are perfect for those days when you just want to curl up with a bowl of something delicious. Here are some of my favorite Guatemalan recipes to make when the temperature drops.
Pepián:
Pepián is a hearty, flavorful stew made with chicken or beef, tomatoes, bell peppers, and a blend of toasted seeds and spices. It’s one of Guatemala’s most iconic dishes, known for its thick, rich sauce. Perfect with rice and fresh corn tortillas. You have to try my pepián recipe—it’s a true comfort food!
Jocón:
Jocón is a vibrant green chicken stew made with tomatillos, green onions, cilantro, and a touch of chile. The sauce is creamy and mildly spicy, making it a great choice for a cozy meal. Check out my jocón recipe for a taste of traditional Guatemalan comfort food.
Kak’ik:
This traditional Mayan turkey soup is packed with smoky, earthy flavors from roasted tomatoes, peppers, and spices. Served with rice and corn tortillas, it’s perfect for a hearty dinner. My kak’ik recipe will show you how to make this delicious, warming soup.
Hilachas:
Hilachas are shredded beef simmered in a thick, flavorful tomato and vegetable sauce. It’s hearty, satisfying, and perfect with white rice and corn tortillas. My hilachas recipe will guide you through making this classic dish.
Paches:
Paches are hearty potato tamales filled with a savory pork or chicken stew, wrapped in banana leaves. They’re perfect for a chilly evening, especially when served with a bit of salsa on the side. Try my paches recipe for a true taste of Guatemalan tradition.
Chiles Rellenos:
These roasted peppers are stuffed with a seasoned meat and vegetable mixture, then dipped in egg batter and fried to perfection. Served with tomato sauce and rice, they’re always a hit. Don’t miss my chiles rellenos recipe for a comforting, flavorful meal.
Atol de Elote:
A sweet, creamy corn drink made with fresh corn, milk, and cinnamon. It’s thick, warm, and perfect to sip on a cold day. You’ll love my atol de elote recipe—it’s like a hug in a mug!
It doesn’t matter which one you start with—each of these dishes will bring a bit of Guatemalan warmth to your table. Let me know which one you try first, and I’d love to hear how it turned out!
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
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