Go Back
Cuban Black Bean Soup

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 8
Course: Appetizer, Main Course
Cuisine: Cuban
Calories: 341
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 1 medium bell pepper, roughly chopped
  • 4 cloves garlic, minced
  • 4 15.5-oz cans black beans, rinsed and drained
  • 6 cups low sodium vegetable broth
  • 1 tbsp The Spice Girl Kitchen Cuban Spice
  • 1 bay leaf
  • salt and pepper to taste
  • 1 tbsp apple cider vinegar or red wine vinegar
  • 1 tsp sugar (optional, to balance acidity)
  • fresh chopped cilantro, for garnish
  • lime wedges, for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper and saute until the vegetables are tender, about 3-5 minutes.
  2. Add the garlic and saute until fragrant, about 1 minute.
  3. Add in the black beans, veggie broth, Cuban spice, bay leaf, salt, and pepper. Stir to combine. Cover and bring to a boil.
  4. Reduce heat to low and simmer soup for about 15 minutes, or until the vegetables are very tender.
  5. Once the beans are tender, remove about 2 cups of the soup and blend until smooth (use a blender or an immersion blender). Return the blended portion to the pot to thicken the soup slightly. Stir in the vinegar and sugar (if using).
  6. Serve hot and garnish with fresh green onion or cilantro, fresh avocado slices, and a dollop of Greek yogurt, sour cream, or queso fresco. 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.