Description
This Cuban Black Bean Soup is rich, hearty, and full of warm spices. It’s a cozy, budget-friendly dish perfect for weeknights or gatherings, offering a creamy texture with just enough bite and layers of flavor that deepen with every spoonful.
Ingredients
Scale
- 3 cups cooked black beans or 2 (15-ounce) cans, drained and rinsed
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large green bell pepper, diced
- 1 large carrot, diced
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt, optional topping
- Lime wedges, for serving
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Add olive oil, then sauté onions, garlic, bell pepper, and carrot for 6–8 minutes until softened.
- Stir in cumin, oregano, salt, and pepper to coat the veggies evenly.
- Add the black beans, vegetable broth, and bay leaf. Bring to a boil.
- Reduce heat, cover, and simmer for 25–30 minutes. Remove bay leaf.
- Blend half of the soup until creamy and stir it back in for perfect texture.
- Stir in apple cider vinegar and adjust seasoning to taste.
- Serve hot with your choice of toppings and lime wedges.
Notes
- For a spicier kick, add a chopped jalapeño with the veggies.
- Use lime juice instead of vinegar for a citrusy finish.
- Blend more or less of the soup depending on your texture preference.
- Make it a day ahead for even deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 4g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Cuban black bean soup, vegan soup, hearty soup, black beans, easy dinner, plant-based soup, Latin soup