Cuban Black Bean Soup

This Cuban Black Bean Soup is a vegan-friendly delight! It's budget-friendly, loaded with hidden veggies, and comes together in less than 30 minutes! This recipe is crazy high-fiber, packed with plant-based protein, and loaded with nutrients.

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Prep Time 5

Cook Time 25

Course Appetizer, Main Course

Cuisine Cuban

Servings 6

Calories 341 kcal

Ingredients

2 tbsp olive oil
1 large onion, roughly chopped
4 stalks celery, roughly chopped
3 medium carrots, roughly chopped
1 medium bell pepper, roughly chopped
4 cloves garlic, minced
4 15.5-oz cans black beans, rinsed and drained
4 cups low sodium vegetable broth
2 tbsp tomato paste
1 tbsp The Spice Girl Kitchen Cuban Spice
1 tsp salt
1/2 orange, juiced

Instructions

In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, bell pepper and saute until the vegetables are tender, about 3-5 minutes.
Add the garlic and saute until fragrant, about 1 minute.
Add in the black beans, veggie broth, tomato paste, and Cuban spice. Cover and bring to a boil.
Reduce heat to low and simmer soup for about 15 minutes, or until the vegetables are very tender. Add salt and fresh squeezed orange juice.
Using an immersion blender or a regular blender, blend the soup to your desired consistency. I blended it most of the way for a pretty smooth soup, but you can definitely leave some texture in the soup by blending it partially!
Serve hot and garnish with fresh green onion or cilantro, and a dollop of Greek yogurt or sour cream. Enjoy!

Notes

Store & Reheat

As a general rule of thumb, soup tends to store and reheat well because the broth helps it retain its flavor and quality. Just one more reason to love this recipe!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of soup). Store in the fridge for up to 4 days.

Freezer: You can also freeze the soup for up to 3 months. Place the soup in the fridge to thaw overnight for best results.

Reheat

Microwave: Place soup in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. Stir halfway through to warm it evenly.*

Stovetop: Place soup in a pot over medium heat. Once the soup is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*

Oven: Not recommended.

* Total time depends on the amount you are reheating.

Keyword black bean soup, cuban black bean soup, vegan recipes