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Cuban Black Bean Soup Recipe

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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.

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

  1. Sort through the dried black beans, rinse thoroughly, and soak overnight in plenty of water. Drain before cooking.
  2. 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.
  3. 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.
  4. Add the garlic, cumin, oregano, and optional smoked paprika. Cook for 30 seconds to 1 minute, stirring, until fragrant.
  5. Transfer the aromatic vegetable mixture to the pot with the beans.
  6. 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.
  7. 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.
  8. Continue simmering until the soup reaches the desired consistency, adding additional broth or water if it becomes too thick.
  9. Season with salt and freshly ground black pepper.
  10. Near the end of cooking, stir in the white vinegar or fresh lime juice to brighten and balance the flavors.
  11. Remove the bay leaves. Taste and adjust the salt, black pepper, cumin, or acidity as needed.
  12. 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

Find it online: https://thefamilycooking.com/cuban-black-bean-soup-recipe/