This Venezuelan Black Bean Soup (Sopa de Caraotas) is hearty, satisfying, and incredibly flavorful! It’s quick and easy to make and perfect for feeding a crowd. Serve them on their own or as a side dish to complete any meal.
My Favourite Black Bean Soup (Sopa de Caraotas)!
This is hands down the best Black Beans Soup recipe I’ve ever made!
My family LOVES black beans as much as I do, so I make them frequently. They’re super popular in Venezuela. I guess because they are very cheap, they are available all year long, and like most beans, they are a good source of protein and nutrients.
I also love that they are extremely versatile. You can use them to make soups, side dishes, and burger patties or add them to salads, tacos, burritos, quesadillas, and arepas; the possibilities are seemingly endless. Plus, you can cook them over the stovetop, in the instant pot, or in a slow cooker!
Whether you’re whipping it up for a quick weeknight dinner or simmering it low and slow for a lazy Sunday supper, this Venezuelan black bean soup with chorizo is sure to become a staple in your recipe repertoire.
What To Love About This Recipe
- Easy to make: This black bean soup with chorizo is a breeze to whip up and totally stress-free.
- Simple ingredients: With everyday ingredients like onions, garlic, bell peppers, black beans, and chorizo, you don’t need to hunt down exotic items. Plus, you likely already have many of these staples in your pantry.
- Nutritious and healthy: Packed with protein, fiber, and essential vitamins and minerals, this soup is as good for your body as it is for your taste buds. Black beans are rich in antioxidants and are known to promote heart health, while the chorizo adds a punch of protein and flavor.
- Hearty and satisfying: This soup is a meal in itself. It’s hearty enough to satisfy you, making it perfect for chilly nights or when you need a comforting pick-me-up.
- Full of flavor: Thanks to the combination of aromatic vegetables, savory chorizo, and spices, every spoonful bursts with deliciousness. It’s a flavor-packed experience that will leave you wanting more.
- Versatile cooking methods: Whether you prefer the convenience of the stovetop, the speed of the Instant Pot, or the set-it-and-forget-it ease of the slow cooker, you can make this soup using your preferred cooking method. Flexibility at its finest!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: Choose a neutral oil like vegetable, canola, or avocado oil for sautéing the vegetables. This provides a base for building flavor.
- Yellow onion: Adds sweetness and depth of flavor to the soup base.
- Bell pepper: Adds color, sweetness, and texture to the soup. Feel free to use any color bell pepper you have on hand.
- Garlic: Aromatic and pungent, garlic enhances the savory notes of the soup.
- Cured Spanish chorizo: This flavorful sausage adds richness, smokiness, and a hint of spice. If you can’t find Spanish chorizo, you can substitute it with another type of cured sausage or even smoked paprika for a similar flavor profile and keep your soup vegetarian.
- Black beans: Rich and creamy, black beans are the star of this soup. You can use either dried beans (soaked overnight) or canned beans, depending on your preference and time constraints.
- Chicken stock: Provides a savory base for the soup. You can use homemade or store-bought chicken stock or substitute with vegetable broth for a vegetarian version.
- Salt and black pepper: Enhances the flavors of the other ingredients. Adjust to taste.
- Fresh cilantro leaves: Add brightness and freshness as a garnish. If you’re not a fan of cilantro, you can omit it or substitute it with fresh parsley.
Process Overview: How To Make Venezuelan Black Bean Soup Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Saute Chorizo and Veggies
In a large pot, heat the oil over medium-high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.
- Add Beans
Stir in the drained black beans and stock. Mix to combine.
- Cook
Turn the soup to low heat and let simmer, partially covered, stirring occasionally, for 25 -30 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.
- Serve and Enjoy!
Garnish with cilantro, if desired. Ladle the soup into bowls and serve warm with desired toppings.
Recipe Tips
- Prep ingredients before you start: Chop your onions, garlic, bell peppers, and chorizo before you begin cooking to streamline the process.
- Sauté for flavor: Don’t rush the step of sautéing the onions, garlic, and bell peppers. This helps develop their flavors and creates a rich base for the soup.
- Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember, you can always add more, but you can’t take it away!
- Chorizo: For this recipe, you have to use cured Spanish chorizo, which you can find with other ready-to-eat cured meat products like salami. I usually buy it at Wegmans or World Market. It can also be bought online at Amazon.
- Got picky eaters in the house? Here’s a sneaky trick to get those veggies into their meals without them even knowing! Just toss the onions, garlic, and peppers into the blender with a splash of oil (about 3-4 tablespoons) and give it a whirl until it’s all smooth. Then, add this veggie-packed mixture to your sautéed chorizo. Voila! Your picky eater(s) won’t even be able to see those veggies sneaking into their meal! It’s like magic!
Variations & Additions
- Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste.
- Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
Serving Suggestions
Venezuelan Way!: In Venezuela, black beans are a staple ingredient in many traditional dishes and are enjoyed in various ways:
- Pabellón Criollo: This is Venezuela’s national dish and typically consists of shredded beef, white rice, fried plantains (tajadas), and black beans. The black beans are often cooked with onions, bell peppers, and spices to add flavor.
- Caraotas Negras: These are Venezuelan-style black beans, often cooked with onions, garlic, bell peppers, and sometimes a bit of sugar for sweetness. They’re served alongside rice, meat, or arepas (cornmeal cakes) for a hearty and satisfying meal.
- Domino Arepas: A Domino Arepa is a popular type of arepa that originates from Venezuela, named after the traditional black and white tiles used in the game of dominoes. It typically consists of a cornmeal arepa that’s split open and filled with a combination of black beans and white cheese. Learn how to make Venezuelan arepas.
- Empanadas: Empanadas are savory pastries filled with various ingredients. In Venezuela, black beans are a common filling, either on their own or combined with cheese, meat, or plantains.
- Sopa de Caraotas: This is a hearty black bean soup flavored with onions, garlic, bell peppers, and sometimes a bit of pork or bacon for added richness. It’s often served with a side of rice and avocado for a complete meal.
Other ideas on how to serve this soup!
- Main Dish: Serve this black bean soup with crusty bread or cornbread, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro leaves for a satisfying meal.
- Add Toppings: Most of your favorite Mexican food toppings would be delicious on Black Bean Soup! Such as tortilla chips, shredded cheese, and sliced avocado.
Storing and Freezing Instructions
- Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave before serving.
- To freeze, let the soup cool completely before transferring it to freezer-safe containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Absolutely! Read the recipe card for details and instructions.
Yes, this soup actually tastes even better the next day as the flavors have time to meld together. Simply let it cool, then store it in the refrigerator until ready to reheat and serve.
Spanish chorizo tends to be less spicy than Mexican chorizo. However, if you’re sensitive to heat, you can look for a mild (sweet) variety or adjust the amount used in the recipe to suit your taste.
Yes! To do so, just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid.
Mexican chorizo is usually sold uncooked (raw) in a casing or loose. It can be found with other raw meats or sausages at the grocery store. Spanish chorizo is a ready-to-eat dried and cured sausage in a casing. They come in different versions: smoked or unsmoked and may be sweet or spicy.
Rinse the beans under running water. Take out dirty pebbles and broken beans.
Add the beans and enough water to submerge them completely. Make sure there’s plenty of extra water, as the beans will expand as they soak. Let them soak for 8 hours or overnight. Discard the soaking water and rinse the beans again. Cook as desired.
More Venezuelan Recipes You’ll Love!
Recipe Card 📖
Venezuelan Black Bean Soup (Sopa de Caraotas)
This Venezuelan Black Bean Soup (Sopa de Caraotas) is hearty, satisfying and incredibly flavorful! They’re quick and easy to make and perfect for feeding a crowd. Serve them on their own, or as a side dish to complete any meal.
Ingredients
- 2 tablespoons oil (olive oil, vegetable, canola, or avocado)
- 7 oz. cured Spanish chorizo, sliced (see notes)
- 1 cup yellow onion , diced
- 1 cup bell pepper, , diced (I used green and red)
- 6 garlic cloves , peeled and minced
- 60 oz. (4 cans 15oz / 425 g each) black beans, , rinsed and drained (see notes for dried beans)
- 3 cups chicken or vegetable stock
- Salt and black pepper to taste (I use 1 teaspoon of salt + 1/4 teaspoon of pepper)
- Fresh cilantro leaves, chopped (optional)
Instructions
Easyest and Fastest Way > Stovetop (canned beans):
-
In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.
-
Stir in the drained black beans and stock. Turn the soup to low-heat and let simmer, parcialy covered, stirring occasionally, for 25 -30 minutes. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.
-
Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
To Soak the Beans:
-
Rinse the dry black beans under running water. Take out dirty pebbles, stones, debris, or broken beans.
-
In a large bowl, add 16 oz of dry black beans and 8 cups of water and let them soak for at least 4 hours or overnight (better). Beans will swell to at least twice their dry size.
-
Discard the soaking water and rinse the beans again.
Pressure Cooker (if using dry beans):
-
Select “Sauté” on the Instant Pot and adjust to more. Add sliced chorizo and cook for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.
-
Add soaked beans and stock to the pot. Mix to combine. Secure lid and close pressure-release valve.
-
Select “Beans” adjust to 20 minutes. When the time is over, carefully release the pressure turning the valve to “Venting”. Then, carefully remove the lid.
-
Taste and add salt and pepper, if necessary. Simmer for 2 more minutes. Press “cancel”.Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole.
-
Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
Slow Cooker (if using dry beans):
-
In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes. Transfer the mixture to the slow cooker. Note: if you slow cooker has a saute mode, you can do this step directly in your slow cooker.
-
Add soaked beans and stock to the pot. Mix to combine. Place the lid on the slow cooker and cook on high for 6-8 hours (you want the beans to get VERY soft). Whe the beans are ready, taste and add salt and pepper, if necessary. Extra Tip: For a creamier soup, once the beans are very soft, use an immersion blender to blend the soup until it is thick and creamy, leaving some beans whole.
-
Garnish with cilantro, if desited. Ladle the soup into bowls and serve warm with desired toppings.
Stovetop (if using dry beans):
-
Important: for the cooking method, you will need 6 cups (instead of 3) + of stock since the beans will need to simmer for longer.
-
In a large pot, heat the oil over medium high heat. Add sliced chorizo and saute for 2-3 minutes until it is slightly crispy and has released its fat. Add chopped onions and bell peppers; sauté with the chorizo for 2 more minutes. Add garlic and saute for 2 minutes.
-
Stir in the soaked black beans and 6 cups of stock. Turn the soup to low-heat and let simmer, parcialy covered, stirring occasionally, for 2 – 3 hours. Check the liquid level frecuenly, and add more stock or water if necesary. Taste and add salt and pepper, if necessary. Simmer for 2 more minutes.
-
Garnish with cilantro, if desired. Ladle the soup into bowls and serve warm with desired toppings.
Chorizo: For this recipe, I recommend using cured Spanish chorizo, which you can find with other ready-to-eat cured meat products. I usually buy it at Wegmans or World Market. It can also be bought online at Amazon.
Dry Beans: If you want to make this soup using dry beans, use 16 oz (454 g) and increase the stock to 4 cups. To make this soup with dry beans, I recommend cooking them in the pressure cooker or slow cooker. You can do it over the stovetop, but you must simmer them for about 2+ hours. Also, I highly recommend soaking the beans the night before, but if you are pressed for or forgot to do it, you still can make this recipe without pre-soaking them; just increase the Instant Pot cooking time from 20 minutes to 40 minutes and add 2 more cups of liquid. The texture won’t be as tender and smooth as making the soup with soaked dry beans.
Store leftovers in the refrigerator in a covered container for up to 4 days. You can also freeze them in an airtight container for up to 3 months.
Recipe Tips:
- Prep ingredients before you start: Chop your onions, garlic, bell peppers, and chorizo before you begin cooking to streamline the process.
- Sauté for flavor: Don’t rush the step of sautéing the onions, garlic, and bell peppers. This helps develop their flavors and creates a rich base for the soup.
- Adjust seasoning: Taste the soup before serving and adjust the seasoning as needed with salt and pepper. Remember, you can always add more, but you can’t take it away!
- Got picky eaters in the house? Here’s a sneaky trick to get those veggies into their meals without them even knowing! Just toss the onions, garlic, and peppers into the blender with a splash of oil (about 3-4 tablespoons) and give it a whirl until it’s all smooth. Then, add this veggie-packed mixture to your sautéed chorizo. Voila! Your picky eater(s) won’t even be able to see those veggies sneaking into their meal! It’s like magic!
Variations & Additions:
- Vegetarian option: Omit the chorizo and use vegetable broth instead of chicken stock for a meat-free version of this soup. You can add 1 teaspoon of smoked paprika to emulate the chorizo taste.
- Spicy kick: If you like things spicy, add a diced jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!
Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Calories: 199kcalCarbohydrates: 7gProtein: 9gFat: 14gSaturated Fat: 4gCholesterol: 25mgSodium: 479mgPotassium: 286mgSugar: 2gVitamin A: 70IUVitamin C: 16.9mgCalcium: 15mgIron: 0.8mg
Oriana Romero
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