Name: cuban black bean soup recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Cuban
Ingredients: 3 cans (42 ounces / 1.2 kg total) black beans, rinsed and drained; 1 large (200 g) yellow onion, finely diced; 1 medium (150 g) green bell pepper, finely diced; 6 cloves (30 g) garlic, minced; 2 tablespoons (30 mL) olive oil, divided; 1 teaspoon (5 mL) ground cumin; 0.5 teaspoon (2.5 mL) dried oregano; 2 bay leaves; 3 cups (700 mL) vegetable broth, low-sodium preferred; 1 cup (240 mL) water; 1 tablespoon (15 mL) apple cider vinegar, or fresh lime juice; 0.5 teaspoon (2.5 mL) granulated sugar; 0.25 cup (60 mL) fresh cilantro, chopped, plus more for garnish; Salt, to taste; Freshly ground black pepper, to taste; Optional: 0.5 cup (120 g) drained piquillo peppers, 0.5 teaspoon (2.5 mL) smoked paprika, 1 tablespoon (15 mL) fresh lime juice (for Smoky Piquillo Pepper Drizzle)

Description

This classic Cuban black bean soup transforms simple pantry staples into a delicious, healthy, and satisfying family-friendly meal, perfect for quick weeknight dinners.

Ingredients

3 cans (42 ounces / 1.2 kg total) black beans, rinsed and drained
1 large (200 g) yellow onion, finely diced
1 medium (150 g) green bell pepper, finely diced
6 cloves (30 g) garlic, minced
2 tablespoons (30 mL) olive oil, divided
1 teaspoon (5 mL) ground cumin
0.5 teaspoon (2.5 mL) dried oregano
2 bay leaves
3 cups (700 mL) vegetable broth, low-sodium preferred
1 cup (240 mL) water
1 tablespoon (15 mL) apple cider vinegar, or fresh lime juice
0.5 teaspoon (2.5 mL) granulated sugar
0.25 cup (60 mL) fresh cilantro, chopped, plus more for garnish
Salt, to taste
Freshly ground black pepper, to taste
Optional: 0.5 cup (120 g) drained piquillo peppers, 0.5 teaspoon (2.5 mL) smoked paprika, 1 tablespoon (15 mL) fresh lime juice (for Smoky Piquillo Pepper Drizzle)

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Instructions

Prepare Aromatics: In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon (15 mL) olive oil over medium heat until it shimmers. Add the finely diced onion and green bell pepper; cook, stirring occasionally, until they soften and turn translucent, about 8-10 minutes.
Build the Sofrito: Stir in the minced garlic, ground cumin, and dried oregano. Cook for just 1 minute more, stirring constantly, until the garlic is fragrant and the spices release their earthy scent. (If the mixture looks dry or begins to stick, add a tiny splash of vegetable broth to prevent burning.)
Simmer to Perfection: Add the rinsed and drained black beans, vegetable broth, water, and bay leaves to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 20-25 minutes, allowing all the flavors to meld beautifully.
Flavor Finish: Carefully remove the bay leaves from the soup. Using a potato masher or the back of a large spoon, mash about one-quarter to one-third of the beans directly against the pot’s sides. Stir in the apple cider vinegar, granulated sugar, and 0.25 cup (60 mL) chopped fresh cilantro. Season the soup with salt and freshly ground black pepper to taste. Continue to simmer for 5 more minutes, letting the final flavors deepen.

Notes

For deeper flavor, consider using soaked and cooked dried black beans. To manage dietary intake, use low-sodium broth and sugar-free vinegar. Pre-chopped mirepoix can save prep time. Ensure beans are fully tender before mashing for best texture and digestibility. Don’t skip building a robust sofrito base or adding final bright notes from apple cider vinegar or lime. This soup can be adapted for Instant Pot or Slow Cooker cooking (refer to article for details). An optional smoky piquillo pepper drizzle can enhance flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop, Simmering
Cuisine: Cuban

Nutrition

Serving Size: 1.5 cups (approx 360 g)
Calories: 250 calories
Sugar: 5 g
Sodium: 300 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 15 g
Protein: 15 g
Cholesterol: 0 mg