Cuban Black Bean Soup
Savor the vibrant flavors of the Caribbean with this hearty Cuban Black Bean Soup—a comforting, protein-packed dish that’s as nutritious as it is delicious. Made with tender, slow-simmered black beans, aromatic sautéed vegetables, and warming spices like cumin and oregano, this recipe creates a velvety, flavor-infused base enhanced by a splash of tangy white vinegar. Whether you prefer it silky smooth or textured with whole beans, this satisfying soup is easy to customize. Perfect for meal prepping or cozy weeknight dinners, it’s naturally vegan and gluten-free, making it a versatile option for everyone at the table. Garnish with freshly chopped cilantro, and serve with white rice, avocado, or a dollop of sour cream for a complete Cuban-inspired feast.
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Recipe Information
Ingredients
- 1 pound dried black beans
- 3 tablespoons olive oil
- 1 large yellow onion
- 1 large green bell pepper
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 whole bay leaf
- 4 cups vegetable broth
- 2 cups water
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro
Instructions
Rinse and sort the dried black beans to remove any debris. Place them in a large bowl and cover with water, soaking them overnight or for at least 8 hours. Drain and rinse the beans before cooking.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Finely chop the yellow onion, green bell pepper, and garlic. Add them to the pot and sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
Stir in the ground cumin and oregano. Cook for 1 minute to toast the spices.
Add the soaked and rinsed black beans to the pot along with the bay leaf, vegetable broth, and water. Stir to combine.
Bring the soup to a boil over high heat, then reduce the heat to low and simmer, uncovered, for about 90-120 minutes, or until the beans are tender. Stir occasionally and add more water or broth if needed to maintain the desired consistency.
Once the beans are cooked and the soup has thickened, remove the bay leaf and stir in the white vinegar, salt, and black pepper. Adjust the seasoning to taste.
Use an immersion blender to partially blend the soup if you prefer a creamier texture, leaving some beans whole for texture. Alternatively, transfer 1-2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Serve the soup hot, garnished with freshly chopped cilantro. Optionally, serve with white rice, avocado, or a dollop of sour cream for added flavor.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 4.5 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 657 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
