Cuban Black Bean Soup

5 from 7 votes

The bold and spicy flavors of this Cuban Black Bean Soup might just convert the worst bean skeptics. Plus, it's a delicious healthy vegan recipe!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: Latin American

Diet: Gluten Free, Vegetarian

Keyword: easy, stove-top

Servings:

Calories: 203kcal

Author: Veronique Eichler

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

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.