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+ servings

Cuban black bean soup

Turn up the heat with this spicy soup, full of flavor, luscious and healthy!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Cuisine: Latin American
Keyword: bell pepper, black beans, easy, gluten-free, jalapeno, red onion, spicy, vegan, vegetarian
Servings: 8
Calories: 203kcal
Author: Veronique Eichler



  • 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 2 minutes.
  • Add the garlic and continue cooking 2 minutes 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 minutes, then stir in the chicken 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.


Makes 1-1/2 quarts


Calories: 203kcal | Carbohydrates: 31g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 1045mg | Potassium: 679mg | Fiber: 12g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 38.7mg | Calcium: 86mg | Iron: 4.1mg