cuban black bean soup recipe

Written BySheba G Updated On
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The Best cuban black bean soup recipe

I have been making this Cuban black bean soup for years and it is one of those recipes that always gets requested by my family. The flavors are so rich and comforting, and it is packed with protein and fiber which makes it a healthy choice for any meal. My kids love it too, especially when I serve it with a side of rice and some sliced avocado. It is perfect for a busy weeknight dinner or a cozy weekend lunch.

This soup is incredibly easy to make and uses simple ingredients you probably already have in your pantry. The combination of garlic, cumin, and oregano gives it that authentic Cuban taste that is both warm and satisfying. I love that it is a one-pot meal, which means less cleanup and more time to enjoy with my family. Plus, black beans are full of antioxidants and vitamins, making this a dish I feel good about serving.

Whether you are looking for a hearty soup to warm you up on a cold day or a flavorful dish to share with friends, this Cuban black bean soup is a winner. It is budget-friendly, vegetarian, and can easily be made vegan by skipping the ham bone or bacon. My family always asks for seconds, and I am sure yours will too.

Cuban Black Bean Soup

4.8 from 1473 votes

A hearty and flavorful black bean soup with classic Cuban seasonings. This soup is perfect as a main dish or a starter, and it is full of protein and fiber.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
4 cups cooked black beans (or 2 cans, drained and rinsed)
4 cups vegetable broth
1 bay leaf
2 tablespoons lime juice
Salt and pepper to taste

For Garnish

1/4 cup chopped fresh cilantro
1/2 cup sour cream or Greek yogurt
1 avocado, sliced
Lime wedges

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add onion and bell pepper and cook until softened, about 5 minutes.
2Add garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
3Add black beans, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
4Remove bay leaf. Use an immersion blender to partially blend the soup, leaving some chunky texture.
5Stir in lime juice and season with salt and pepper to taste.
6Serve hot, garnished with cilantro, a dollop of sour cream, avocado slices, and a lime wedge.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 15g🍬Sugars: 5g🥩Protein: 15g

📝Notes

For a smokier flavor, add a ham bone or a few slices of bacon while simmering. You can also make this soup ahead of time, as the flavors deepen overnight.

Watch Video Of How Cuban Black Bean Soup Works

This Cuban black bean soup is a staple in my kitchen because it is so versatile and always hits the spot. It is a great choice for a quick weeknight dinner or for feeding a crowd at a family gathering. I hope you give it a try and enjoy it as much as we do.

❓ Frequently Asked Questions About Cuban Black Bean Soup

1. Can I use dried black beans instead of canned?

Yes, you can. You will need to soak 1 cup of dried black beans overnight, then cook them in water until tender before adding them to the soup. This will add about an hour to the total cooking time.

2. Can I make this soup in a slow cooker?

Absolutely. Saute the vegetables and spices on the stove first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Blend partially at the end.

3. How can I make this soup vegan?

This soup is naturally vegan if you skip the sour cream garnish. Use a plant-based yogurt instead, or just leave it out. The soup itself has no animal products.

4. How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 5 days. The flavors get even better the next day. You can also freeze it for up to 3 months.

5. What can I serve with this soup?

This soup is great with white rice, crusty bread, or a side salad. For a heartier meal, serve it with fried plantains or a Cuban sandwich.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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