Simple Hearty Cuban Black Bean Soup

This Cuban black bean soup is straightforward to prepare and has a warm, homey feel. It uses pantry staples and a few fresh ingredients to build a rich, satisfying flavor. You can easily have it on the table in about an hour.

The Story Behind This Recipe

Growing up, black bean soup was a staple during cooler days at my family’s Cuban kitchen. It wasn’t fancy or complicated, but the aroma of garlic, bell pepper, and cumin always felt like a welcome hug in a bowl. Black beans are a great budget-friendly ingredient, and this soup stretches well for leftovers or a second meal.

I often like to make a batch on the weekend and have it ready for quick lunches during the week. It’s filling and pairs nicely with a slice of crusty bread or some simple rice on the side. The slow simmer lets the flavors meld, so it’s worth the wait. Adding a splash of vinegar or lime juice at the end brightens the soup perfectly.

One small habit I developed is chopping the vegetables all at once and prepping the spices before turning on the stove. It makes the cooking process smoother and more relaxed. Sometimes I toss in a diced carrot or celery for extra depth, but the classic combo of garlic, onions, and bell pepper is just right.

Friends who’ve tasted this always comment on how comforting it is without feeling heavy. It’s plain in a good way — straightforward notes that get you eating bowl after bowl. If you like beans, you’ll find yourself making this often.

Cuisine: Cuban
Course: Lunch
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 4 cups cooked black beans (or 2 cans, rinsed and drained)
• 4 cups vegetable broth or water
• 1 bay leaf
• Salt and black pepper to taste
• 1 tablespoon red wine vinegar or lime juice
• Chopped fresh cilantro for garnish (optional)

Instructions

1. Step 1. Heat olive oil in a large pot over medium heat.
2. Step 2. Add diced onion and bell pepper and sauté for about 5 minutes until softened.
3. Step 3. Stir in minced garlic, cumin, and oregano and cook for another minute until fragrant.
4. Step 4. Add the black beans, vegetable broth, and bay leaf. Stir to combine.
5. Step 5. Bring the soup to a boil, then reduce heat and let it simmer uncovered for about 30 minutes.
6. Step 6. Remove the bay leaf and use a potato masher or immersion blender to mash some of the beans for a thicker texture, leaving some whole for bite.
7. Step 7. Season with salt and pepper, then stir in red wine vinegar or lime juice.
8. Step 8. Serve hot, garnished with fresh cilantro if desired.

Tips for Success

• If using canned beans, rinse them well to reduce sodium and improve flavor.
• Simmer gently to avoid breaking down all the beans completely unless you prefer a creamy soup.
• Taste and adjust vinegar or lime juice at the end to balance flavors.
• This soup freezes well; cool completely before storing in airtight containers.

Variations & Substitutions

• Add diced smoked sausage or ham for a meatier version.
• Include a diced carrot or celery stalk with the onions and peppers for extra flavor.
• Top with a dollop of sour cream or a sprinkle of grated cheese.
• Swap vegetable broth for chicken broth if preferred.