Description
This Cuban-Style Black Bean Soup is a hearty, protein-packed lunch that tastes like it simmered all day, but comes together simply. It brings the warmth of family cooking right to your busy table.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 2 (15-ounce) cans black beans, rinsed and drained (reserve liquid from one can)
- 4 cups vegetable broth
- 1 bay leaf
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Optional garnish: chopped cilantro, a squeeze of lime
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion and bell pepper. Cook until softened, about 5 to 7 minutes.
- Stir in the garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
- Add the rinsed black beans, the reserved bean liquid, and the vegetable broth to the pot. Add the bay leaf.
- Bring the soup to a boil, then reduce heat and simmer, partially covered, for 20 minutes.
- Remove the bay leaf. Scoop out about 1 cup of the soup solids and blend until smooth (or use an immersion blender directly in the pot). Return the blended portion to the pot.
- Stir in the red wine vinegar. Season with salt and pepper to your liking.
- Serve hot with your favorite garnishes.
Notes
- For extra protein, you can add a diced ham hock during the simmering stage, removing it before blending.
- If you prefer a thicker soup, use less broth initially.
- Taste and adjust seasonings before serving; black beans absorb flavor well.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: Cuban
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 300
- Sugar: Low
- Sodium: Moderate (adjust with low-sodium broth)
- Fat: Low
- Saturated Fat: Low
- Unsaturated Fat: Moderate
- Trans Fat: 0g
- Carbohydrates: High (from beans)
- Fiber: High
- Protein: High
- Cholesterol: 0mg