Cuban Black Bean Soup
A hearty Cuban black bean soup bursting with smoky garlic, cumin, and oregano flavors, perfect for comforting meals and suitable for vegetarians and bean lovers alike.
Ingredients
Instructions
- Soak beans overnight or add 1 teaspoon salt to 6 cups of water and bring to a boil.
- Cover and simmer the beans for 3 1/2 to 4 hours until tender.
- Crush together garlic, salt, cumin, oregano, and dry mustard.
- Heat olive oil in a large skillet and sauté onions for about 5 minutes.
- Add chopped green pepper and cook until onions are tender.
- Stir in the seasoning mixture, lemon juice, and 1/2 cup bean liquid.
- Cover and simmer for 10 minutes.
- Add the sautéed vegetables and seasonings to the cooked beans.
- Cook everything together until flavors blend, about 1 hour.
- Serve hot over rice.
Tips & Substitutions
For a faster cooking time, use canned black beans instead of dried. If you prefer a spicier kick, add diced jalapeños or a splash of hot sauce to the soup. Fresh herbs like cilantro can enhance the flavor profile. Consider using vegetable broth instead of water for a richer taste, or try adding a squeeze of lime for brightness.
Serving Suggestions
Serve the soup hot over rice for a complete meal, or alongside crusty bread for dipping. A dollop of sour cream or avocado slices can add creaminess. This dish pairs beautifully with Apricot Champagne Punch for a refreshing contrast. For a lighter option, consider a side salad or steamed vegetables.
Storage & Reheating
Store leftover Cuban Black Bean Soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cuban Black Bean Soup contains roughly 962 calories, with 32g protein, 187g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (343% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1239mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegan?
Yes, this Cuban Black Bean Soup is naturally vegan! Just ensure that any additional ingredients like broth or toppings are plant-based. You can also enhance it with vegan-friendly toppings like avocado or cashew cream.
How can I thicken the soup?
To thicken the soup, you can blend a portion of the beans and return them to the pot. Alternatively, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to the simmering soup and cook until thickened.
What toppings go well with this soup?
Great toppings include diced avocado, fresh cilantro, lime wedges, or a swirl of sour cream. You can also sprinkle some crumbled tortilla chips for added crunch or serve with a side of cornbread for a comforting meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).