Cuban Black Bean Soup with Cod Crock Pot
Indulge in the comforting warmth and bold flavors of Cuban Black Bean Soup with Cod, a slow-cooker delight that's perfect for busy weeknights or lazy weekends. This hearty recipe combines tender black beans, smoky paprika, and earthy cumin with a medley of sautéed vegetables for a rich, savory base. Fresh or frozen cod fillets are gently poached in the broth, adding a delicate, flaky texture that's balanced by a burst of lime juice. The crock pot does all the heavy lifting, transforming simple, wholesome ingredients into a beautifully spiced meal with minimal effort. Whether garnished with fresh cilantro or paired with crusty bread, this protein-packed soup brings a taste of the Caribbean to your table, making it a must-try for both seafood lovers and soup enthusiasts.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound dried black beans
- 6 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 leaves bay leaves
- 4 cups vegetable broth
- 3 tablespoons tomato paste
- 1 pound cod fillets (fresh or frozen)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse and sort the dried black beans. Place them in a large bowl, cover with water, and soak overnight (8-12 hours). Drain and rinse before using.
Heat the olive oil in a skillet over medium heat. Add the diced onion, green bell pepper, and carrot. Sauté for 5-7 minutes until softened.
Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for an additional 1-2 minutes until fragrant. Remove from heat.
In the crock pot, combine the soaked black beans, sautéed vegetables, bay leaves, tomato paste, vegetable broth, and water.
Stir to combine all ingredients and then cover the crock pot. Cook on low for 8 hours or until the beans are tender.
About 20 minutes before the cooking time is up, cut the cod fillets into 2-inch pieces and add them to the crock pot. Gently stir to submerge the fish.
Cover the crock pot and continue cooking on low for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
Stir in the lime juice, salt, and black pepper to taste. Adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot, optionally accompanied by crusty bread or rice.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 5.7 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1077 mg | 23% | |
*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.
