Cuban Black Bean Soup

Cuban black bean soup is a hearty dish that is still easy to make. There are many different ways to make it, so I’ve included a few different black bean soup recipes for you to experiment with.

Cuban black bean soup recipes

Cuban black bean soup is easy to make at home

Basic Black Bean Soup

This is a pretty basic soup recipe that is perfect for someone who wants to try making their own Cuban black bean soup for the first time.

  • 2 cans of black beans
  • 1 tbs oregano
  • 1 tbs cumin
  • 1 whole bay leaf
  • 1/4 cup olive oil
  • 1 onion, diced
  • 3 stalks celery, diced
  • 1 sweet red pepper, diced
  • 1 sweet green pepper, diced
  • 4 cloves garlic, minced
  • 1 tsp sugar
  • 2 tbs vinegar
  • Sour cream or salsa for garnish

Combine the beans, oregano, cumin, and bay leaf in a large cooking pot. Add enough water to cover everything by a couple of inches. Bring to a simmer on low heat, and let it cook until the beans begin to soften. Add water if necessary. It should take about 45 minutes.

In a skillet, saute the onion, celery, diced peppers until they are soft. Add the mixture to a blender and puree.

Then saute the garlic and add to the pot with the beans. Then stir in the pureed pepper mixture, olive oil, sugar and vinegar. Keeping cooking on low heat until the soup thickens up considerably. Then serve and enjoy.

Zesty Black Bean Soup

This one is still pretty easy to make, but has more of a kick to it. If you prefer a vegetarian soup, you can just leave out the bacon.

  • 1 pound black beans, dry
  • 1/4 pound bacon, diced
  • 5 cloves garlic, diced finely
  • 2 stalks celery, chopped
  • 1 onion, diced
  • 1 carrot, diced
  • 2 jalapeno peppers, diced
  • 1 bay leaf
  • 1 tbs chili powder
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 8 cups vegetable broth

Let the dry black bean soak overnight, then drain off the water and give them a quick rinse. Put the beans in a large cooking pot with enough water to cover. Cook them on high heat for about 20 minutes. Drain again and set them aside.

In a skillet, fry bacon until crispy then stir in garlic, celery, onion, carrot, peppers and the bay leaf. Saute everything until the celery begins to soften.

Add the remaining spices and stir them through. Add this mixture to a large pot with the beans and vegetable broth. Simmer everything on low heat until the beans finish cooking and are soft. It should take about 1 to 2 hours. Serve hot and enjoy your spicy Cuban black bean soup.

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