This Cuban Black Bean Soup is perfect for a frigid day. Made with delicious spices and lime juice, this bean soup recipe is both filling and flavorful.
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Cuba’s Culinary History
Like everywhere around the world, cuisine in Cuba is heavily shaped by its history and geography. Due to its tropical Caribbean climate, seafood and vegetables are common Cuban food staples in hearty dishes like sofrito, but its history of colonialism, revolution, and migration has also contributed to what foods are eaten in Cuba as well. Today, Cuban food is a mixture of Taino, Spanish, African, and Chinese influences, along with those of other Caribbean cultures.
Why This Cuban Black Bean Soup Recipe is a Keeper
If you love black bean soups, you’ll want to try this recipe. This black bean soup is delicious and is like those typically found in Cuban restaurants. Here are some reasons why you’ll love this soup recipe:
- Easy Ingredients: Black bean soup is made with easy ingredients, all found in your kitchen or local grocery store. This soup as a main dish is a winner.
- Make the Soup in 30 Minutes: Make the perfect bean soup in just 30 minutes with this recipe.
- Easy to Store: To store this black bean soup, just refrigerate your leftovers in an airtight container.
- Double the Recipe: This Cuban black bean soup made from scratch is perfect for parties or get togethers.
If you’re looking for more soup recipes, try these: Broccoli Cauliflower Soup, Autumn Squash Soup, and Chicken Tortilla Soup.
Can I Use Dried Black Beans in this Recipe?
Yes, you can make black bean soup canned black beans or dried beans. However, you’ll want to presoak the beans overnight in a pot for the beans to soften. Cover the beans with water. Drain the beans. Make sure the beans are tender before adding them to the soup.
Ingredient Notes for Cuban Black Bean Soup
This soup is creamy and can be made in an instant pot or Dutch oven. Here are some things you’ll need to make the best black bean soup:
- Black Beans: The main ingredient of this soup. Canned beans are recommended, as you don’t have to soak them.
- Cayenne Pepper: This recipe uses 2 teaspoons, but you can add more or less depending on your preferred level of spiciness.
- Chicken Broth: If you don’t have any chicken broth, you can also use water.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for the Stove Top Soup
Everyone will love Cuban black bean soup but you can put a twist on it to make the recipe for black bean soup unique.
- Red Wine Vinegar: Add some to your pot for a robust flavor.
- Orange Zest: In addition to the lime juice, you can add some orange peel zest or even a splash of orange juice.
Special Equipment Needed
- Stock Pot: This large pot is perfect for making soup on the stove top. However, any large pot will do if you don’t have one.
- Immersion Blender: Use an immersion blender to puree the soup in order to make it smooth and creamy.
How to Make Cuban Black Bean Soup
These are the basic steps for making Cuban black bean soup. Refer to the full, printable recipe card below for detailed instructions.
Step 1: Soup Base
Place olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is hot, add the onion, celery and carrots and cook for 5 minutes, stirring occasionally.
Step 2: Seasoning
Add in the garlic and season the soup with oregano, coriander, and cumin. Simmer for 1-2 minutes, stirring frequently until fragrant.
Step 3: Add the Black Beans and Bring to a Boil
Add the beans, followed by the chicken broth or cup of water, then increase the heat to medium-high and bring beans to a boil to allow the beans to cook. Reduce heat to medium-low and cover. Simmer for 15-20 minutes. If you want a few whole black beans in your soup, reserve 1 cup now.
Step 4: Blend the Soup
Use an immersion blender to puree the rest of the cooked beans, adding in more chicken broth if desired to achieve your desired soup consistency. (Alternatively, allow the soup to cool slightly and carefully transfer the soup to a blender to puree.)
Step 5: Finish the Soup
Add back in the reserved cup of black beans, if applicable, as well as additional seasonings to taste.
Cuban Bean Soup FAQs
Expert Tips for Making Easy Black Bean Soup
- Serve this Soup: To add more flavor to the creamy soup, add avocado, cilantro, or bacon. You can also add green bell peppers, bay leaf, red onion, or sour cream.
- Dried Beans: If you’re using dried black beans, soak overnight before you make the perfect soup.
- Ham Hock: If you have leftover ham hock, you can use it to flavor to the soup.
- White Rice: Thicken the soup with fluffy white rice. You can also make orzo soup with a similar texture or serve over rice for a hearty meal.
- Instant Pot Black Bean Soup: You can make this soup using the instant pot instead of a stock pot. If you don’t have one, you can use a Dutch oven or soup pot as well.
More Soup Recipes
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Cuban Black Bean Soup
Equipment
- 1 Spoon
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Ingredients
- 2 teaspoons Olive Oil
- 1 Onion, diced
- 2 stalks Celery, diced
- 2 Carrots, diced
- 2 tablespoons Minced Garlic
- 1 teaspoon Oregano
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 2 teaspoons Cayenne Pepper, to taste
- 30 ounces Black Beans , 2 cans, drained and rinsed well
- 4 cups Chicken Broth
- ¼ teaspoon Salt and Pepper, each
- 1-2 teaspoons Lime Juice
Instructions
- Place olive oil in a large stockpot or Dutch oven over medium heat.
- Once the oil is hot, add the onion, celery, and carrots and cook for 5 minutes, stirring occasionally.
- Add in the garlic and seasonings. Cook for 1-2 minutes, stirring frequently, until fragrant.
- Stir in the black beans, followed by the chicken broth.
- Increase the heat to medium-high and bring soup to a boil.
- Reduce heat to medium-low and cover. Cook for 15-20 minutes. If you want a few whole black beans in your soup, reserve 1 cup now.
- Use an immersion blender to puree the rest of the soup, adding in more chicken broth if desired to achieve your desired consistency.(Alternatively, allow the soup to cool slightly and carefully transfer the soup to a blender to puree.)
- Add back in the reserved cup of black beans, if applicable.
- Add additional seasonings to taste.
Christina’s Notes
- Serve this Soup: To add more flavor to the creamy soup, add avocado, cilantro, or bacon. You can also add green bell peppers, bay leaf, red onion, or sour cream.
- Dried Beans: If you’re using dried black beans, soak overnight before you make the perfect soup.
- Ham Hock: If you have leftover ham hock, you can use it to flavor to the soup.
- White Rice: Thicken the soup with fluffy white rice. You can also make orzo soup with a similar texture or serve over rice for a hearty meal.
- Instant Pot Black Bean Soup: You can make this soup using the instant pot instead of a stock pot. If you don’t have one, you can use a Dutch oven or soup pot as well.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.