Cuban Navy Bean Soup
Warm, hearty, and bursting with rich, smoky flavors, Cuban Navy Bean Soup is the ultimate comfort food perfect for any season. This traditional recipe combines tender navy beans with aromatic vegetables, flavor-packed spices like cumin and paprika, and the distinctive depth of smoked ham hock. Slowly simmered to perfection, the result is a creamy, savory soup that’s comforting yet vibrant, thanks to a finishing dash of white vinegar and optional cilantro garnish. Ideal for family dinners or meal prep, this one-pot wonder pairs beautifully with crusty bread or fluffy rice for a satisfying and nutrient-packed meal.
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Recipe Information
Ingredients
- 2 cups dried navy beans
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 medium green bell pepper
- 4 large garlic cloves
- 1 piece smoked ham hock or ham bone
- 1 cup diced ham
- 6 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 whole bay leaves
- 1 tablespoon white vinegar
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Rinse the dried navy beans under cold water, removing any debris. Place them in a large bowl, cover with water, and soak overnight. Alternatively, use the quick soak method by boiling the beans for 2 minutes, then removing from heat and letting them sit for 1 hour.
After soaking, drain and rinse the beans under cold water. Set aside.
Heat the olive oil in a large pot over medium heat. Dice the onion and bell pepper, then sauté them for 5-7 minutes, or until softened. Mince the garlic and add it to the pot, cooking for an additional 1 minute until fragrant.
Add the smoked ham hock (or ham bone) and diced ham to the pot. Stir to combine and let cook for 2-3 minutes.
Pour in the chicken broth and bring to a simmer. Add the navy beans, cumin, oregano, paprika, salt, black pepper, and bay leaves. Stir well to combine.
Reduce the heat to low, cover the pot, and let the soup simmer for 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally to prevent sticking, and add a little water if the soup becomes too thick.
Once the beans are cooked, remove the ham hock or ham bone from the pot. Shred any remaining meat from the bone and return it to the soup. Discard the bone and bay leaves.
Stir in the white vinegar and taste to adjust seasoning, adding salt and pepper if needed.
Serve the soup hot, garnished with fresh cilantro if desired. Enjoy with crusty bread or rice on the side for a complete meal.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 2305 mg | 100% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 3.7 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1646 mg | 35% | |
*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.
