You ever make something that hits harder than you expect, That was this. Jamie Oliver Costa Rican Black Bean Soup—warm, earthy, rich in all the right ways. It’s chunky with beans and vegetables, but still somehow silky. The kind of soup that hugs your insides a little. I made it one night after a long, wet day, and it was exactly what I didn’t know I needed. (inspired by Jamie Oliver)

Ingredients Needed

For the soup:

4 corn tortillas
3 red onions, minced
2 garlic cloves, minced
2 celery sticks, sliced
1 green pepper, minced
1 red pepper, minced
2 red chilies, minced
½ cup fresh coriander leaves, chopped (divided)
2 tablespoons olive oil
½ bunch fresh thyme, leaves picked
2 tins (400g each) black beans with liquid
2 bay leaves
4 large eggs
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil

How To Make Jamie Oliver Costa Rican Black Bean Soup

Start with the veg. Chop like you mean it—onions, garlic, celery, all of it. Get the seeds out of the peppers and chilies unless you’re chasing fire. Roughly chop those coriander stems too. You’ll need them soon.
In a big pan (hefty one), heat your olive oil gently. Toss in half the onions, garlic, celery, peppers, coriander stems, and the thyme. Don’t rush it. Let them hang out, soften up—about 15 minutes. Stir when you remember. The smell will tell you when it’s time to move on.
Dump in the beans with their liquor. Add the bay leaves. Then splash in about 400ml boiling water. It’ll hiss at you. Let it come to a simmer, uncovered. Salt it. Pepper too. Stir and wait—about half an hour. It thickens slow but sure. If it gets too thick, no panic. Just add a little water back in.
Now the eggs. Crack them gently, like little treasures, into the bubbling soup. Make little dips first if you want to keep them neat. Drop the heat. Five minutes should do it—set whites, soft yolks.
While that’s happening, throw together the salsa. Mix the rest of the onions (yes, more onions), coriander leaves, vinegar, and a good splash of the fancy olive oil. It should be punchy. Like a slap of fresh.
Tortillas? Burn ‘em. Not really—but do char them slightly. Griddle or open flame. Just enough so they smell like something real.
Serve with no fuss. Bowl. Ladle of soup. Egg floating in the middle like a secret. Salsa on top. Drizzle of oil if you’re feeling kind. Tortillas on the side. Tear and scoop. Repeat.

Why I Love This Recipe

It’s not polite soup. It’s messy. The kind where you drop yolk on your shirt and don’t care. I made it during one of those days where everything felt off, and by the end, things didn’t feel fixed exactly—but warmer. My partner asked for seconds. That rarely happens with soup.

Recipe Tips

Got dried black beans, Soak overnight, simmer ‘til soft. It’s worth every extra minute.
Chuck in spinach, kale, leftover roast carrots—this soup welcomes strays.
Don’t love heat, Use one chili, or none. Still sings.
Toppings, Yes. Sour cream, a squeeze of lime, crumbly cheese if you’ve got it.
Skipping the eggs, Totally fine. A slice of avocado and a hit of citrus work wonders.

How To Store This Jamie Oliver Costa Rican Black Bean Soup

At Room Temperature: Don’t let it linger. Two hours, tops, then into the fridge it goes.
In the Fridge: Keeps well for four days. Tastes deeper on day two. Like it’s had time to think.
In the Freezer: Freeze in small portions. Always leave space—soup swells.
Reheating: Stove’s best. Gentle heat, stir often. Microwave if you must, but do it in rounds. Stir in between. Oven, Sure, but seems a bit much unless it’s a big batch.

Let’s Answer a Few Questions!

Can I make this in advance?
Absolutely. Just hold back the eggs ‘til you’re serving.

No corn tortillas. What now?
Use bread. Rice. Whatever carbs you’ve got. Even crackers in a pinch.

Is it really spicy?
Depends on your chilies. You’re in control here.

Can I make more?
Yup. Double it. Freeze half. Future-you will thank you.

Nutrition Facts (per serving)

Calories: 521
Carbs: 49.7g
Protein: 21.2g
Fat: 24.3g
Sugar: 11.5g
Fibre: 17g

Try More Recipes:

Jamie Oliver Costa Rican Black Bean Soup

Course: SoupsCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

521

kcal

Warm, spiced, and loaded with soul—this black bean soup is pure comfort with a poached egg surprise.

Ingredients

3 red onions, minced
2 cloves garlic, minced
2 sticks celery, sliced
2 sticks celery, sliced
1 green pepper, minced
1 red pepper, minced
2 red chilies, minced
½ cup fresh coriander leaves, chopped (divided)
2 tbsp olive oil
½ bunch thyme, leaves picked
2 tins (400g each) black beans with liquid
2 bay leaves
4 large eggs
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
4 corn tortillas

Directions

Chop veg. Keep coriander leaves and stems separate.
Sauté onion, garlic, celery, peppers, coriander stems, and thyme in olive oil for 15 minutes.
Crack eggs into wells in the soup. Poach gently for 5 minutes.
Make salsa with onion, coriander leaves, vinegar, and olive oil.
Add beans, bay leaves, and water. Simmer uncovered for 30 minutes.
Char tortillas.
Serve soup with egg, salsa, oil drizzle, and tortillas on the side.

Notes

Got dried black beans, Soak overnight, simmer ‘til soft. It’s worth every extra minute.
Chuck in spinach, kale, leftover roast carrots—this soup welcomes strays.
Don’t love heat, Use one chili, or none. Still sings.
Toppings, Yes. Sour cream, a squeeze of lime, crumbly cheese if you’ve got it.
Skipping the eggs, Totally fine. A slice of avocado and a hit of citrus work wonders.