30+ Tasty Cuban Black Bean Soup Recipes for Beginners

Cuban cuisine is a vibrant celebration of flavors, and one of its most iconic dishes is Cuban Black Bean Soup.

Known for its rich, hearty base of black beans, this dish is often made with a variety of seasonings, vegetables, and even meats like ham or chorizo.

It’s not only a comforting meal on its own but can also be enjoyed with rice, crusty bread, or even as a side dish.

Whether you’re looking for a traditional Cuban recipe or want to explore unique variations with exciting ingredients like roasted peppers, smoked paprika, or chorizo, you’re in the right place.

In this article, we’re bringing you over 30 Cuban Black Bean Soup recipes that will ignite your taste buds.

From vegetarian-friendly options to meat-lovers’ delights, each recipe offers something special, while maintaining the authentic flavors that make Cuban black bean soup a favorite across the globe.

So, whether you’re new to Cuban cooking or an experienced chef looking to expand your soup repertoire, these recipes are perfect for all occasions—from a quick weeknight dinner to a festive family gathering.

30+ Tasty Cuban Black Bean Soup Recipes for Beginners

Cuban Black Bean Soup is more than just a dish; it’s a comforting, flavorful tradition that brings together the richness of black beans and the boldness of Cuban spices.

With over 30 recipes to choose from, this collection offers endless possibilities for creating your perfect bowl of soup.

Whether you prefer a simple, classic version or want to experiment with new ingredients and flavors, you’ll find plenty of options to satisfy your cravings.

So grab your apron, gather your ingredients, and get ready to dive into the vibrant world of Cuban black bean soup. Your taste buds will thank you!

Classic Cuban Black Bean Soup

A traditional Cuban dish, this classic black bean soup is hearty, flavorful, and full of spices. Perfect for a comforting meal, it combines the richness of black beans with the tang of vinegar and a hint of smokiness from the ham hock. It’s an easy, budget-friendly recipe that is both satisfying and nutritious. This Cuban black bean soup is best served with a side of rice, and optionally, a dollop of sour cream or a squeeze of lime for an extra layer of flavor.

• Ingredients:
  • 2 cups dried black beans, rinsed and soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 ham hock or 1 cup cubed ham
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • 6 cups vegetable or chicken broth
  • 1 tablespoon cilantro, chopped (for garnish)
  • Optional: 1/2 cup sour cream or plain yogurt for serving
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onions and bell pepper and sauté until soft, about 5 minutes.
  2. Add minced garlic and cook for another minute, stirring occasionally to prevent burning.
  3. Stir in the ground cumin, oregano, smoked paprika, and cinnamon. Let the spices toast for 1-2 minutes until fragrant.
  4. Add the soaked black beans, ham hock, bay leaf, and vegetable broth. Stir to combine.
  5. Bring the soup to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the beans are tender and the flavors meld together.
  6. Once the beans are cooked, remove the ham hock, discard the bay leaf, and shred the meat from the ham hock. Return the shredded meat to the soup.
  7. Stir in the red wine vinegar and adjust the seasoning with salt and pepper to taste.
  8. Serve the soup hot, garnished with fresh cilantro and a side of rice. Optionally, top with a spoonful of sour cream or yogurt for a creamy finish.

This Cuban Black Bean Soup delivers deep, robust flavors with the perfect balance of spices and hearty ingredients. The slow-cooked beans become tender and soak up the delicious seasonings, making each spoonful a comforting and satisfying experience. Whether enjoyed on its own or paired with rice, this soup is an excellent way to experience the rich culinary traditions of Cuba in the comfort of your own home.

Cuban Black Bean Soup with Plantains

This Cuban Black Bean Soup with Plantains adds a sweet and savory twist to the traditional recipe. The caramelized plantains provide a unique sweetness that contrasts beautifully with the smoky black beans and the rich flavors of cumin, garlic, and onions. This version is vegetarian-friendly but can also be made with meat for an added layer of richness. It’s a perfect soup for both special occasions and everyday meals, offering a filling and nutritious dish with a hint of tropical flair.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 large ripe plantain, peeled and sliced into rounds
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 6 cups vegetable broth
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 tablespoon fresh cilantro, chopped (for garnish)
• Instructions:
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onions, bell pepper, and garlic. Sauté until the vegetables are tender and fragrant, about 5 minutes.
  2. Add the cumin, smoked paprika, thyme, and red pepper flakes. Stir to coat the vegetables in the spices and cook for another minute.
  3. Stir in the soaked and drained black beans and vegetable broth. Bring to a boil, then reduce the heat to low and let it simmer, uncovered, for about 1.5 to 2 hours, or until the beans are tender and fully cooked.
  4. While the beans are simmering, heat the remaining olive oil in a separate pan over medium heat. Add the plantain slices in batches and fry until golden and caramelized, about 3-4 minutes per side. Set aside on a paper towel to drain excess oil.
  5. Once the beans are tender, stir in the lime juice and season with salt and pepper to taste.
  6. Serve the soup hot, topped with the fried plantains and a sprinkle of fresh cilantro.

This Cuban Black Bean Soup with Plantains is a delightful variation on the classic. The combination of smoky beans, spicy seasoning, and the sweet, crispy plantains creates a complex and satisfying flavor profile. The addition of plantains makes this soup even more filling, perfect for a hearty meal. It’s a wonderful dish to share with friends and family and can be enjoyed as a stand-alone meal or paired with a fresh salad for added lightness.

Spicy Cuban Black Bean Soup with Chorizo

This Cuban Black Bean Soup with Chorizo adds a spicy, savory punch to the traditional Cuban recipe. The rich, smoky flavor of the chorizo sausage complements the hearty black beans, while the spicy kick from the chiles enhances the depth of flavor. This soup is perfect for those who enjoy a bit of heat and want to add a protein boost to their meal. It’s perfect for cold weather or any time you want a meal that’s bold and full of flavor.

• Ingredients:
  • 2 cups dried black beans, soaked overnight
  • 2 tablespoons olive oil
  • 1 pound chorizo sausage, casings removed and crumbled
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 dried guajillo chiles, seeds removed and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 6 cups chicken broth
  • 1/2 cup tomato sauce
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the crumbled chorizo and cook until browned and crispy, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
  2. In the same pot, add the chopped onions, bell pepper, and garlic. Sauté until softened, about 5 minutes.
  3. Stir in the guajillo chiles, cumin, and smoked paprika. Let the spices cook for a minute until fragrant.
  4. Add the soaked black beans, chicken broth, tomato sauce, and cooked chorizo back into the pot. Stir to combine, then bring the soup to a boil.
  5. Reduce the heat to low and simmer uncovered for 1.5 to 2 hours, or until the beans are tender and the soup has thickened.
  6. Once the beans are tender, stir in the apple cider vinegar and season with salt and pepper to taste.
  7. Serve the soup hot, garnished with fresh cilantro.

This Spicy Cuban Black Bean Soup with Chorizo is a bold and flavorful dish that packs a punch. The chorizo adds richness and a savory depth of flavor, while the guajillo chiles bring a pleasant heat to the soup. The tangy vinegar balances out the richness, creating a well-rounded and satisfying meal. This soup is ideal for spice lovers and anyone craving a comforting, hearty meal. Enjoy with a side of crusty bread or over a bowl of white rice for a complete meal.

Cuban Black Bean Soup with Bacon and Lime

This Cuban Black Bean Soup with Bacon and Lime adds a smoky richness from crispy bacon and a zesty kick from fresh lime juice. The bacon brings depth of flavor and a savory crunch, while the lime brightens the dish with a citrusy contrast. It’s a comforting and filling soup that combines the traditional Cuban black bean base with the irresistible flavors of smoky bacon and tangy lime, perfect for a family meal or casual gathering.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 6 slices bacon, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 6 cups chicken broth
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)
• Instructions:
  1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the bacon fat in the pot.
  2. In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
  3. Stir in the cumin, smoked paprika, and oregano. Let the spices cook for another minute.
  4. Add the soaked black beans, chicken broth, and cooked bacon to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the beans are tender.
  5. Once the beans are cooked, stir in the lime juice and adjust seasoning with salt and pepper to taste.
  6. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side.

This Cuban Black Bean Soup with Bacon and Lime is a perfect combination of smoky, tangy, and savory flavors. The crispy bacon adds a delightful texture and richness, while the lime brings a refreshing zest to balance the hearty beans. It’s a comforting and satisfying meal that is sure to become a family favorite. Serve it with a side of crusty bread or over rice to complete the dish, and enjoy the warmth and depth of Cuban-inspired flavors.

Cuban Black Bean Soup with Sweet Potatoes

This Cuban Black Bean Soup with Sweet Potatoes is a nutritious and hearty twist on the classic recipe. The addition of sweet potatoes brings a subtle sweetness and creamy texture that pairs beautifully with the earthy beans and savory spices. The soup is vegan and gluten-free, making it a great option for a wide range of dietary preferences. It’s a perfect fall or winter soup that provides comfort and warmth with every spoonful.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 6 cups vegetable broth
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
  2. Add the diced sweet potatoes, cumin, smoked paprika, and cinnamon. Stir to coat the sweet potatoes in the spices and cook for another 2 minutes.
  3. Stir in the soaked black beans and vegetable broth. Bring to a boil, then reduce the heat to low and simmer uncovered for 1.5 to 2 hours, or until the beans and sweet potatoes are tender.
  4. Once the soup is cooked, stir in the apple cider vinegar and season with salt and pepper to taste.
  5. Serve the soup hot, garnished with fresh parsley.

This Cuban Black Bean Soup with Sweet Potatoes is a warming and hearty dish that combines the earthy richness of black beans with the sweetness and smoothness of the sweet potatoes. The spices bring a lovely depth of flavor, and the apple cider vinegar adds just the right amount of tang to balance the sweetness. It’s a filling, nutritious, and delicious soup that’s perfect for cooler weather or as a comforting meal at any time.

Cuban Black Bean Soup with Mango Salsa

This Cuban Black Bean Soup with Mango Salsa is a vibrant and tropical take on the traditional Cuban dish. The creamy, smoky black beans are perfectly complemented by the sweet and tangy mango salsa, which adds a burst of freshness and color. This soup is perfect for a light and healthy meal, yet it’s packed with bold flavors that will transport you to the sunny Caribbean. It’s ideal for a refreshing lunch or dinner when you’re craving something different.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • For the Mango Salsa:
  • 1 ripe mango, peeled and diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • Salt and pepper to taste
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
  2. Stir in the cumin and smoked paprika, and cook for another 1-2 minutes until fragrant.
  3. Add the soaked black beans and vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 1.5 to 2 hours, or until the beans are tender.
  4. While the soup is simmering, make the mango salsa by combining all of the salsa ingredients in a bowl. Season with salt and pepper to taste and set aside.
  5. Once the beans are cooked, stir in the red wine vinegar and season with salt and pepper as needed.
  6. Serve the soup hot, topped with a generous spoonful of mango salsa and a sprinkle of fresh cilantro.

This Cuban Black Bean Soup with Mango Salsa is a fun and flavorful twist on the classic. The sweet, juicy mango salsa offers a refreshing contrast to the deep, smoky flavors of the black beans. The combination of creamy beans with vibrant salsa makes each spoonful exciting and satisfying. It’s a light yet filling soup that is perfect for a summer dinner or when you want a taste of the tropics in your kitchen.

Cuban Black Bean Soup with Chorizo and Avocado

This Cuban Black Bean Soup with Chorizo and Avocado is a hearty, flavorful dish that combines the richness of black beans with the bold, spicy kick of chorizo sausage. The addition of creamy avocado on top adds a cooling contrast to the spice, making each bite a perfect balance of heat and freshness. This soup is a satisfying meal that can easily transition from a weeknight dinner to a special occasion with its delicious and bold Cuban-inspired flavors.

• Ingredients:
  • 1 lb chorizo sausage, casing removed and crumbled
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • 1 ripe avocado, peeled and diced
  • 1 tablespoon fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add the crumbled chorizo and cook until browned and crispy, about 5-7 minutes. Remove the chorizo from the pot and set it aside.
  2. In the same pot, add the onion, bell pepper, and garlic. Sauté until softened, about 5 minutes.
  3. Stir in the cumin and smoked paprika and cook for another minute until fragrant.
  4. Add the soaked black beans, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the beans are tender.
  5. Once the soup is cooked, remove the bay leaf and stir in the cooked chorizo and red wine vinegar. Season with salt and pepper to taste.
  6. Serve the soup hot, topped with diced avocado, fresh cilantro, and lime wedges.

This Cuban Black Bean Soup with Chorizo and Avocado offers a perfect balance of flavors and textures, making it a satisfying meal. The smoky and spicy chorizo adds a punch of flavor, while the creamy avocado provides a refreshing contrast to the heat. The rich black beans and savory broth bring it all together, creating a warming, comforting soup that is perfect for chilly nights. Top it off with lime and cilantro for a burst of brightness, and you have a dish that’s sure to become a favorite.

Cuban Black Bean Soup with Coconut Milk and Cilantro

This Cuban Black Bean Soup with Coconut Milk and Cilantro is a creamy, velvety twist on the traditional Cuban black bean soup. The coconut milk adds a rich, silky texture and a slightly sweet flavor that balances the savory beans and spices. The fresh cilantro adds a burst of freshness that lightens up the dish. This soup is perfect for those looking for a dairy-free, vegan option that still delivers deep, comforting flavors with a tropical flair.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 6 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
  2. Stir in the cumin, smoked paprika, and turmeric. Cook for another minute until fragrant.
  3. Add the soaked black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer uncovered for 1.5 to 2 hours, or until the beans are tender.
  4. Once the beans are cooked, stir in the coconut milk and lime juice. Season with salt and pepper to taste, and cook for an additional 10 minutes to allow the flavors to meld together.
  5. Serve the soup hot, garnished with fresh cilantro.

This Cuban Black Bean Soup with Coconut Milk and Cilantro is a rich and comforting dish that combines the earthy flavor of black beans with the creamy sweetness of coconut milk. The addition of fresh cilantro and lime juice adds a lively burst of flavor that enhances the tropical notes in the soup. It’s a perfect vegan or dairy-free option for those craving a filling, flavorful meal with a unique twist. Serve it with a side of crusty bread or over rice for a complete, satisfying meal.

Cuban Black Bean Soup with Roasted Vegetables

This Cuban Black Bean Soup with Roasted Vegetables is a healthy and flavorful twist on the classic Cuban black bean soup. Roasting the vegetables before adding them to the soup intensifies their natural sweetness and depth of flavor, creating a rich and savory base for the beans. The combination of earthy beans, smoky spices, and roasted vegetables makes this soup a perfect comfort dish that’s as satisfying as it is nutritious.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 medium carrots, peeled and diced
  • 1 zucchini, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Spread the carrots, zucchini, and bell pepper on a baking sheet and drizzle with olive oil. Season with salt and pepper, and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
  3. Stir in the cumin and smoked paprika, and cook for another minute until fragrant.
  4. Add the soaked black beans, vegetable broth, roasted vegetables, and tomato paste. Bring to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the beans are tender.
  5. Stir in the red wine vinegar, and season with salt and pepper to taste.
  6. Serve the soup hot, garnished with fresh parsley.

This Cuban Black Bean Soup with Roasted Vegetables is a hearty and wholesome dish that brings a depth of flavor from the caramelized vegetables and the rich black beans. The smoky spices add warmth and complexity, while the roasted vegetables provide a naturally sweet balance. This soup is perfect for a filling lunch or dinner, and the added vinegar gives it a slight tang to brighten up the rich flavors. Garnish with fresh parsley for a pop of color and freshness, and enjoy the flavors of Cuba in every bite.

Cuban Black Bean Soup with Sweet Potatoes and Kale

This Cuban Black Bean Soup with Sweet Potatoes and Kale is a nutritious and hearty version of the classic Cuban black bean soup. The combination of tender sweet potatoes, earthy kale, and hearty black beans creates a well-rounded dish that’s both filling and full of vibrant flavors. The sweetness of the potatoes pairs perfectly with the smokiness of the spices, and the addition of kale adds a nutritious boost. This is a comforting soup that is perfect for chilly days or when you’re craving something wholesome and satisfying.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 medium sweet potato, peeled and cubed
  • 1 bunch kale, stems removed and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cinnamon
  • 6 cups vegetable broth
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1 tablespoon fresh cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Stir in the cumin, smoked paprika, and cinnamon. Cook for another minute until fragrant.
  3. Add the sweet potato cubes, soaked black beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the beans and sweet potatoes are tender.
  4. Stir in the chopped kale and cook for an additional 10 minutes until the kale is wilted and tender.
  5. Season with salt and pepper to taste, then stir in the lime juice.
  6. Serve the soup hot, garnished with fresh cilantro.

This Cuban Black Bean Soup with Sweet Potatoes and Kale is a perfect combination of rich, earthy beans and the natural sweetness of roasted sweet potatoes. The smoky spices, along with the hint of cinnamon, create a wonderfully aromatic base for the soup, while the kale adds a nutritious and vibrant green element. The lime juice brightens up the entire dish, making each bite a perfect balance of savory, sweet, and tangy. This soup is not only comforting but also packed with vitamins and nutrients, making it a wholesome and satisfying choice for any meal.

Cuban Black Bean Soup with Plantains and Ham

Cuban Black Bean Soup with Plantains and Ham offers a delicious and savory variation of the traditional Cuban soup, infusing it with the sweet, caramelized flavor of fried plantains and the smoky depth of ham. This combination of flavors creates a filling and hearty soup with a hint of sweetness from the plantains and richness from the ham. The soup is both comforting and flavorful, with a well-rounded taste that’s perfect for cozy gatherings or family meals.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 ripe plantain, peeled and sliced
  • 1 cup ham, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 6 cups chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Stir in the cumin and smoked paprika and cook for another minute until fragrant.
  3. Add the soaked black beans, chicken broth, tomato paste, and diced ham to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the beans are tender.
  4. While the soup is simmering, heat a small amount of olive oil in a skillet over medium heat. Fry the sliced plantains until golden brown and crispy, about 3-4 minutes per side.
  5. Once the soup is ready, stir in the red wine vinegar and season with salt and pepper to taste.
  6. Serve the soup hot, topped with fried plantains and fresh parsley.

This Cuban Black Bean Soup with Plantains and Ham offers a perfect blend of savory and sweet flavors. The fried plantains add a unique sweetness and texture that contrasts beautifully with the smoky ham and earthy black beans. The spices create a warm, comforting base, while the vinegar adds a touch of acidity that balances out the richness. This dish is a flavorful and filling option for anyone looking to enjoy a classic Cuban dish with an extra layer of complexity. It’s perfect for any time of year but especially comforting on cooler evenings.

Cuban Black Bean Soup with Lime and Sour Cream

This Cuban Black Bean Soup with Lime and Sour Cream is a simple yet incredibly flavorful version of the classic Cuban dish. The black beans are simmered with a combination of spices, creating a rich, savory base. The soup is finished with a squeeze of fresh lime juice and a dollop of sour cream to add a touch of creaminess and tanginess, making it a perfect balance of bold flavors. It’s a great choice for a quick weeknight meal or a casual gathering with friends.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 1/2 cup sour cream (for garnish)
  • Lime wedges (for serving)
  • Fresh cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
  3. Add the soaked black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the beans are tender.
  4. Once the soup is done, season with salt and pepper to taste. Stir in the lime juice to brighten the flavors.
  5. Serve the soup hot, with a dollop of sour cream, a squeeze of lime, and fresh cilantro for garnish.

This Cuban Black Bean Soup with Lime and Sour Cream is a beautifully simple yet flavorful dish that brings out the best in black beans. The combination of cumin and smoked paprika creates a deep, savory base, while the lime juice adds a refreshing zing that enhances the richness of the beans. The sour cream adds a creamy, tangy touch that rounds out the flavors. This soup is incredibly versatile and can be served with crusty bread or over rice for a more filling meal. Whether you’re making it for a casual dinner or for guests, it’s sure to impress.

Cuban Black Bean Soup with Roasted Corn and Avocado

Cuban Black Bean Soup with Roasted Corn and Avocado offers a fresh and flavorful twist on the traditional Cuban dish. The roasted corn adds a smoky sweetness that complements the deep, earthy flavors of the black beans. Topped with creamy avocado and a squeeze of lime, this soup is a delightful balance of textures and flavors. It’s perfect for anyone who loves Cuban cuisine with a touch of freshness and brightness. Serve it with crusty bread or over rice for a more filling meal.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 6 cups vegetable broth
  • 2 ears of corn, husked
  • 1 tablespoon olive oil (for roasting corn)
  • 1 avocado, diced
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
• Instructions:
  1. Preheat your oven to 400°F (200°C). Place the corn on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast the corn for 25-30 minutes, turning halfway through, until the kernels are golden and slightly charred. Once roasted, remove the kernels from the cob and set aside.
  2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
  3. Stir in the cumin and smoked paprika, cooking for another minute to release the flavors.
  4. Add the soaked black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beans are tender.
  5. Once the soup is ready, season with salt and pepper. Stir in the roasted corn and lime juice.
  6. Serve the soup hot, garnished with diced avocado and fresh cilantro.

This Cuban Black Bean Soup with Roasted Corn and Avocado is a fresh take on the classic. The smoky sweetness of roasted corn adds a new dimension to the soup, while the creamy avocado provides a cool, rich contrast to the deep flavors of the beans. The lime juice brightens everything up, creating a harmonious balance of savory, sweet, and tangy flavors. This soup is not only filling and hearty but also refreshing and light, making it a perfect dish for any occasion. The addition of cilantro ties everything together with a burst of freshness.

Cuban Black Bean Soup with Chorizo and Rice

Cuban Black Bean Soup with Chorizo and Rice takes the traditional Cuban soup to a whole new level with the addition of spicy, flavorful chorizo and hearty rice. The chorizo adds a rich, smoky depth to the soup, while the rice makes it a complete meal that’s both filling and comforting. This variation is perfect for anyone who enjoys bold flavors and wants a bit more substance in their soup. The balance of spices, protein, and carbohydrates makes this soup a standout dish that will satisfy even the heartiest appetites.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 6 cups chicken broth
  • 2 links chorizo, casings removed and crumbled
  • 1/2 cup rice (white or brown)
  • Salt and pepper to taste
  • 1 tablespoon lime juice
  • Fresh cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  2. Stir in the cumin, smoked paprika, and chili powder, cooking for another minute until fragrant.
  3. Add the chorizo to the pot and cook, stirring occasionally, until it’s browned and cooked through, about 5 minutes.
  4. Add the soaked black beans, chicken broth, and rice to the pot. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beans and rice are tender.
  5. Season with salt and pepper to taste, and stir in the lime juice.
  6. Serve the soup hot, garnished with fresh cilantro.

Cuban Black Bean Soup with Chorizo and Rice is an incredibly satisfying and flavorful dish that’s sure to please anyone who loves bold, spicy flavors. The chorizo adds a smoky richness, while the rice helps make the soup a complete meal. The combination of spices creates a warm, comforting base that pairs perfectly with the beans, and the lime juice adds a tangy brightness that ties everything together. This soup is hearty, filling, and packed with flavor, making it a great choice for a cozy dinner or a family gathering.

Cuban Black Bean Soup with Roasted Red Peppers and Garlic

Cuban Black Bean Soup with Roasted Red Peppers and Garlic is a delightful twist on the traditional Cuban soup, featuring the smoky sweetness of roasted red peppers and the rich, aromatic flavor of roasted garlic. The addition of these ingredients creates a deeply flavorful base for the black beans, and the bright acidity of the peppers balances out the earthiness of the beans. This version of Cuban black bean soup is both rich and refreshing, making it a great choice for any occasion. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra layer of flavor.

• Ingredients:
  • 2 cups dried black beans, soaked overnight and drained
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled
  • 2 red bell peppers, roasted and chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • 1 tablespoon red wine vinegar
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Place the red peppers on a baking sheet and roast for 20-25 minutes, until the skin is charred. Let the peppers cool, then peel off the skin and chop the peppers into small pieces. Set aside.
  2. Heat olive oil in a large pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
  3. Add the garlic cloves and cook for 2 more minutes until fragrant. Remove the garlic and set aside.
  4. Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
  5. Add the soaked black beans, vegetable broth, roasted red peppers, and roasted garlic (smashed into a paste) to the pot. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, or until the beans are tender.
  6. Season with salt and pepper to taste, and stir in the red wine vinegar.
  7. Serve the soup hot, garnished with fresh parsley.

This Cuban Black Bean Soup with Roasted Red Peppers and Garlic adds an extra layer of depth to the classic dish. The roasted peppers bring a natural sweetness and smokiness, while the roasted garlic adds a rich, aromatic flavor that complements the beans perfectly. The vinegar helps to balance the richness of the soup, while the fresh parsley adds a bright, herbal touch. This soup is full of bold flavors and is a great option for anyone who enjoys a more refined twist on a traditional Cuban favorite. It’s perfect for a cozy meal with family or friends.

Note: More recipes are coming soon!