Cuban Black Bean Soup Recipe

Cuban Black Bean Soup is a warm, rustic, and deeply flavorful bowl of comfort that celebrates the vibrant ingredients and cooking traditions of Cuban cuisine. This hearty soup combines creamy black beans, aromatic vegetables, spices, and a splash of citrus for brightness.

Whether you’re craving a wholesome family meal, planning a cozy night in, or looking for a nutritious plant-based dish, this recipe delivers satisfying flavor in every spoonful.

1. Cuban Black Bean Soup Recipe (Yield: 6 Serving)

Ingredients

• 2 tablespoons olive oil
• 2 medium red onion, diced
• 1 medium carrot, diced
• 3–4 celery stalks, diced
• 1 large green bell pepper, diced
• 2 large garlic cloves, chopped
• 1 serrano pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2–3 bay leaves
• Salt and freshly ground black pepper to taste
• 3 cans (14 oz / 400 g) black beans, drained and rinsed
• 4 cups (1 liter) vegetable stock
• Juice of 1 small orange

Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced red onions, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Add the diced green bell pepper and cook for another 3 minutes.

Step 2: Build the Flavor Base

Stir in the chopped garlic and serrano pepper. Cook for 1 minute until fragrant. Add the cumin, smoked paprika, oregano, and bay leaves. Mix well to coat the vegetables with the spices. Toasting the spices briefly helps deepen the overall flavor.

Step 3: Add the Beans and Stock

Pour in the black beans and vegetable stock. Stir thoroughly to combine all ingredients. Bring the pot to a gentle boil, then reduce to low heat. Cover partially with a lid and let the soup simmer for 25–30 minutes. This allows the beans to soften further and the flavors to meld beautifully.

Step 4: Partially Blend the Soup

Remove 2 cups of the soup and place in a blender. Blend until smooth, then return the mixture to the pot. Alternatively, use an immersion blender and pulse a few times directly in the pot. Blending part of the soup gives it a naturally creamy texture without adding dairy.

Step 5: Add Citrus and Season

Stir in the fresh orange juice. Taste and adjust seasoning with salt and freshly ground black pepper. Simmer for another 5 minutes to let the citrus integrate into the broth.

Step 6: Serve Warm

Remove the bay leaves. Serve the soup hot with toppings like chopped cilantro, diced onions, avocado, lime wedges, or a spoonful of sour cream if desired. Pair it with warm crusty bread, rice, or fried plantains for a complete Cuban-inspired meal.

2. Tips for Perfect Cuban Black Bean Soup

Use high-quality vegetable stock.

Because the soup relies heavily on its liquid base, a flavorful stock makes a significant difference. Homemade broth or a well-seasoned store-bought option enhances richness.

Don’t skip the citrus.

Orange juice is a signature Cuban component in bean dishes. It adds brightness and balances the earthy beans and smoky spices.

Adjust spice heat with the serrano pepper.

For a milder soup, remove seeds and white membrane. For extra heat, leave them in or add a second pepper.

Blend strategically.

Blending a portion of the soup creates a creamier consistency without additional fat. If you prefer it chunkier, blend less; for silkier texture, blend more.

Let it rest.

Like many bean soups, the flavor improves after sitting. If you have time, make the soup a few hours ahead or refrigerate overnight.

Add optional toppings for extra flavor.

A splash of lime, diced raw onions, or cilantro can elevate each bowl. Smoked paprika or hot sauce also makes great finishing touches.

3. Frequently Asked Questions

Can I use dried black beans instead of canned beans?

Yes, soaked and cooked dried beans work beautifully. You’ll need about 4 ½ to 5 cups of cooked black beans. Adjust the simmering time and add more liquid as needed.

What can I use instead of serrano pepper?

You can substitute a jalapeño for milder heat or a habanero for more intensity. If you want no spice, simply leave the pepper out.

How can I make the soup thicker without blending?

Allow the soup to simmer uncovered for an extra 10–15 minutes. The liquid will reduce naturally, thickening the consistency.

Is Cuban black bean soup traditionally vegan?

Many versions are vegan, but some variations include ham or pork. This recipe is fully plant-based while still delivering authentic Cuban flavor through spices and aromatics.

Can I freeze Cuban black bean soup?

Absolutely. The soup freezes very well for up to 3 months. Store it in airtight containers, thaw in the refrigerator, and reheat gently on the stove.

What can I serve with this soup?

Cuban-style white rice, fried plantains, crusty bread, and simple green salads all pair beautifully with this hearty dish.

4. Nutrition Information

Approximate values per 1 serving (based on 6 servings):

Cuban Black Bean Soup is a flavorful and nourishing dish that combines simple ingredients, aromatic spices, and vibrant citrus to create a comforting bowl packed with character. With minimal ingredients and big, bold flavors, it’s a dish you’ll want to return to again and again.