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This Cuban Black Bean Soup is part of my arsenal for sneaking more beans into my family’s diet. With its cozy warmth and explosion of flavors, it has the power to win over even the pickiest bean skeptics. Whether you’re craving a hearty dinner on a chilly evening or looking for a nutritious yet delicious dish, this vegan recipe has you covered. And the best part? It’s a one-pot recipe you can whip up using pantry staples like canned black beans and spices. Don’t just take my word for it—give it a try and taste the magic yourself!
Recipe Ingredients
Here’s what you’ll need to make this vegan black bean soup:
- Red onion, bell pepper, and jalapeño create a flavorful base, and provide vitamin A and C and antioxidants.
- Garlic adds depth and offers numerous health benefits, including boosting the immune system.
- Olive oil infuses richness while providing heart-healthy fats.
- A blend of dried oregano, ground coriander, and cumin add complex earthy notes.
- Vegetable broth: the liquid base of the soup. Use canned, homemade, or for ultimate convenience dehydrated vegetable broth.
- Canned black beans: Convenient and nutritious, packed with protein and fiber.
- Fresh cilantro and green onion for a pop of color for a fresh garnish.
How to Make this One-Pot Black Bean Soup
For the full recipe with precise measurements, scroll down to the bottom of this post. But for now, here’s a quick overview of how it’s done:
1. First, sauté the aromatics in olive oil over medium heat. Begin with onions and peppers until they’re soft (about 5 minutes), then add garlic and spices, cooking until fragrant (about 1 minute)
2. Then, add the broth and beans, cover, bring to a boil and simmer for 30 minutes.
7. Allow the soup to cool slightly, then blend until smooth using an immersion blender or conventional blender.
8. Adjust seasoning to taste. Serve hot, with garnish of your choice.
Recipe Tips and Substitutions
- For extra heat, substitute serrano pepper for jalapeno.
- If you prefer a chunkier soup, blend just half of the mixture.
- This recipe yields approximately 1-1/2 quarts of soup.
Serving Suggestions
- Enjoy the soup as a standalone meal with crusty sourdough bread or corn bread.
- Add a splash of lime to the bowl for a bright touch of acidity.
- Serve with avocado slices or a dollop or guacamole for added creaminess.
- Other fun toppings include: pepitas, pickled red onion, sliced fresh or pickled jalapeno
- Pair with a fresh salad or grilled vegetables for a complete meal
Storage Instructions
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, portion the soup into freezer-safe containers and store for up to 3 months.
More Delicious Recipes
Cuban Black Bean Soup
Equipment
Ingredients
- 1 cup Red onion finely chopped
- 1 cup Red bell pepper seeded and chopped (about 1 medium)
- 3 each Jalapeno pepper seeded and chopped; or 2 jalapenos + 1 serrano for extra heat
- 3 cloves Garlic chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- Freshly ground black pepper
- 4 cups Vegetable broth
- 3 cans Black beans drained and rinsed (15 oz cans)
- 2 tablespoons fresh cilantro chopped for garnish
- 1 green onion chopped for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Save a couple tablespoons of red onion, bell pepper and jalapeño / serrano in a separate bowl for garnish.
- Add the rest of red onion, red bell pepper and jalapeño / serrano to the pan and sauté until the onion is softened, about 5 minutes.
- Add the garlic and continue cooking 30 seconds longer, stirring often.
- Sprinkle the mixture with the cumin, coriander and oregano. Add a few grinds of black pepper and combine well. Continue cooking until the spices are fragrant, about 1 minute, then stir in the broth and black beans.
- Cover and simmer for 30 minutes.
- Turn off the heat and let cool for a few minutes. Purée with a hand-held immersion blender or conventional blender (if using a conventional blender, you will need to work in several batches).
- Taste and adjust the seasoning as needed. To serve, ladle soup into serving bowls and garnish with cilantro, green onion and reserved red onion and bell pepper mix.
Notes
- For extra heat, substitute serrano pepper for jalapeno.
- Makes 1-1/2 quarts.
- If you prefer a chunkier soup, blend just half of the mixture.
- See complete post above for garnish and serving suggestions.
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It has always been a struggle for me to eat beans. This soup, however, is delicious and always a favorite of mine.
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