Why You’ll Love This Recipe
I love this soup because it turns simple pantry ingredients into a rich and filling meal. Black beans provide the hearty base, while onion, bell pepper, and garlic create the aromatic foundation.
I also appreciate how well this recipe works for meal prep. The flavors become even more developed after the soup rests, so I can make a large batch and enjoy it throughout the week.
Another reason I return to this recipe is its flexibility. I can prepare it with dried or canned black beans, adjust the consistency from brothy to thick and creamy, and easily make a vegetarian version.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Dried black beans or canned black beans
- Olive oil
- Yellow onion, diced
- Green bell pepper, diced
- Garlic cloves, minced
- Ground cumin
- Dried oregano
- Bay leaves
- Smoked paprika, optional
- Chicken broth or vegetable broth
- Water, as needed
- Salt
- Freshly ground black pepper
- White vinegar or fresh lime juice
- Fresh cilantro, for serving
- Cooked white rice, optional
- Avocado, optional
- Lime wedges, for serving
I prefer dried black beans when I have enough time because I can control their texture as they slowly become tender. When I need dinner more quickly, canned black beans make the preparation considerably faster.
Directions
- When I’m using dried black beans, I sort through them and rinse them thoroughly. I soak them overnight in plenty of water, then drain them before cooking.
- I place the soaked beans in a large pot and cover them generously with fresh water. I bring them to a boil, reduce the heat, and simmer until they begin to soften.
- While the beans cook, I heat olive oil in a skillet over medium heat. I add the onion and green bell pepper and cook until they’re soft.
- I add the garlic, cumin, oregano, and optional smoked paprika. I cook everything for about 30 seconds to 1 minute, just until the spices and garlic become fragrant.
- I transfer the aromatic vegetable mixture to the pot with the beans.
- I add the bay leaves and enough broth or water to maintain a soup-like consistency. I continue simmering until the beans are completely tender.
- To make the soup naturally thicker, I remove about 1 to 2 cups of beans and cooking liquid and blend or mash them until creamy. I stir this mixture back into the pot.
- I continue simmering until the soup reaches the consistency I prefer. I add additional broth or water if it becomes too thick.
- I season the soup with salt and freshly ground black pepper.
- Near the end of cooking, I stir in a splash of white vinegar or fresh lime juice. I find that a little acidity brightens the beans and balances their earthy flavor.
- I remove the bay leaves and taste the soup one final time, adjusting the salt, pepper, cumin, or acidity as needed.
- I ladle the hot soup into bowls and serve it with cilantro, avocado, lime wedges, or cooked white rice.
Servings and Timing
I usually get about 6 hearty servings from one batch of Cuban Black Bean Soup.
Prep time: 15 minutes
Cook time: 1 hour 30 minutes to 2 hours with soaked dried beans
Total time: About 2 hours, plus soaking time
Servings: 6
When I use canned black beans, I can usually reduce the cooking time to around 30 to 40 minutes because the beans are already tender.
Variations
For a vegetarian or vegan version, I use vegetable broth instead of chicken broth. The beans and aromatics provide plenty of flavor without meat.
When I want a smoky version, I add a little extra smoked paprika. For a meatier soup, I can cook the beans with ham hock, bacon, or another smoked pork ingredient and adjust the salt accordingly.
I can make the soup spicier by adding jalapeño, cayenne pepper, or hot sauce. I keep the heat moderate when I want the earthy black bean flavor to remain prominent.
For a thicker soup, I mash or blend more of the beans. When I want a brothier consistency, I leave most of the beans whole and add additional broth.
I can also serve the soup over cooked white rice for a more substantial meal. I sometimes add diced avocado and a squeeze of fresh lime immediately before eating.
Storage/Reheating
I let leftover Cuban Black Bean Soup cool before transferring it to airtight containers. I refrigerate it for up to 3 to 4 days.
The soup usually becomes thicker while refrigerated, so I add a splash of water or broth when reheating it. I warm it gently in a saucepan over medium-low heat, stirring occasionally until thoroughly hot.
For individual portions, I can reheat the soup in the microwave. I cover the bowl loosely and stir partway through so it heats evenly.
I can also freeze this soup for up to about 3 months. I leave a little room at the top of each freezer-safe container for expansion. I thaw it overnight in the refrigerator and add extra broth or water while reheating if necessary.
FAQs
Do I have to soak black beans before making the soup?
I prefer soaking dried black beans overnight because it can shorten their cooking time and help them cook more evenly. If I forget, I can use a quick-soak method or simply cook the beans longer until completely tender.
Can I make Cuban Black Bean Soup with canned beans?
Yes. I drain and rinse canned black beans, then add them after cooking the onion, pepper, garlic, and spices. Since the beans are already cooked, I only need to simmer the soup long enough for the flavors to develop and the broth to thicken.
How do I make black bean soup thicker?
I mash some of the beans directly against the side of the pot or blend a portion of the soup and stir it back in. This gives me a creamy consistency without needing cream or another thickener.
Why do I add vinegar to black bean soup?
I add a small amount of vinegar near the end because its acidity balances the earthy richness of the beans and makes the other flavors taste brighter. Fresh lime juice can give me a similar bright finish.
What can I serve with Cuban Black Bean Soup?
I like serving the soup with white rice, avocado, fresh cilantro, and lime wedges. I can also pair it with crusty bread or a simple salad when I want a larger meal.
Conclusion
Cuban Black Bean Soup gives me a hearty combination of creamy beans, aromatic vegetables, garlic, cumin, oregano, and a bright touch of acidity. I love how such straightforward ingredients develop into a deeply savory soup after simmering together.
PrintCuban Black Bean Soup Recipe
Cuban Black Bean Soup is a hearty, deeply savory soup made with tender black beans, aromatic vegetables, cumin, oregano, and a bright splash of vinegar or lime. Serve it with cilantro, avocado, rice, and lime for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
- Diet: Vegan
Ingredients
- 1 pound dried black beans, sorted, rinsed, soaked overnight, and drained
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 5 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/2 teaspoon smoked paprika, optional
- 4 cups vegetable broth
- 4 cups water, plus more as needed
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons white vinegar or fresh lime juice
- Fresh cilantro, for serving
- Cooked white rice, optional, for serving
- Avocado, optional, for serving
- Lime wedges, for serving
Instructions
- Sort through the dried black beans, rinse thoroughly, and soak overnight in plenty of water. Drain before cooking.
- Place the soaked beans in a large pot and cover generously with fresh water. Bring to a boil, reduce the heat, and simmer until the beans begin to soften.
- While the beans cook, heat the olive oil in a skillet over medium heat. Add the onion and green bell pepper and cook until softened.
- Add the garlic, cumin, oregano, and optional smoked paprika. Cook for 30 seconds to 1 minute, stirring, until fragrant.
- Transfer the aromatic vegetable mixture to the pot with the beans.
- Add the bay leaves and vegetable broth, along with enough water to maintain a soup-like consistency. Continue simmering until the beans are completely tender.
- Remove 1 to 2 cups of the beans and cooking liquid and carefully blend or mash until creamy. Stir the mixture back into the soup.
- Continue simmering until the soup reaches the desired consistency, adding additional broth or water if it becomes too thick.
- Season with salt and freshly ground black pepper.
- Near the end of cooking, stir in the white vinegar or fresh lime juice to brighten and balance the flavors.
- Remove the bay leaves. Taste and adjust the salt, black pepper, cumin, or acidity as needed.
- Ladle the hot soup into bowls and serve with fresh cilantro, avocado, lime wedges, or cooked white rice as desired.
Notes
- For a quicker version, replace the dried beans with about 4 cans of black beans, drained and rinsed. Simmer for approximately 30 to 40 minutes after adding the beans.
- Vegetable broth keeps this version vegan, while chicken broth can be substituted if preferred.
- For a smoky variation, increase the smoked paprika. Ham hock, bacon, or another smoked pork ingredient can also be added for a non-vegan version.
- Add jalapeño, cayenne pepper, or hot sauce for a spicier soup.
- For a thicker consistency, blend or mash a larger portion of the beans. For a brothier soup, add additional broth or water.
- The soup can be served over cooked white rice and topped with diced avocado, cilantro, and fresh lime juice.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Add a splash of broth or water when reheating because the soup thickens as it rests.
- Freeze cooled soup in freezer-safe containers for up to 3 months, leaving room for expansion. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 610 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 14 g
- Protein: 17 g
- Cholesterol: 0 mg
