30+ Must Try Cuban Soup Recipes to Warm Your Soul

Cuban cuisine is known for its bold flavors, rich history, and hearty meals that are perfect for both the soul and the stomach.

Among the many delicious dishes that make up the Cuban culinary tradition, soups stand out as some of the most comforting and versatile.

Whether you’re craving something light and fresh, like a refreshing cold soup, or a rich, hearty broth to warm you up, Cuban soups offer a variety of flavors and ingredients that are sure to satisfy.

In this blog, we’ve rounded up over 30+ Cuban soup recipes that showcase the best of Cuban cooking, from classic favorites to modern twists.

These Cuban soups combine aromatic spices, tender meats, fresh vegetables, and a touch of Cuban flair that makes each bowl a delightful experience.

From the traditional Sopa de Pollo (Cuban chicken soup) to the rich and smoky Sopa de Frijoles Negros (Cuban black bean soup), there’s a recipe here for everyone, whether you’re a meat lover, vegetarian, or looking for something in between.

So grab your ingredients, get ready to bring a little bit of Havana into your kitchen, and enjoy these soul-warming soups that will make you feel like you’re sitting at a cozy Cuban café.

30+ Must Try Cuban Soup Recipes to Warm Your Soul

Cuban soups are more than just a meal; they are a celebration of flavors, history, and the warmth of Cuban culture. With 30+ Cuban soup recipes to choose from, there’s no shortage of delicious dishes to explore and enjoy.

Whether you’re looking for a nourishing bowl of soup to enjoy on a chilly evening or want to introduce something new and exciting to your dinner table, these recipes will give you the perfect introduction to Cuban comfort food.

The best part? Many of these soups are easy to make, use simple ingredients, and offer the rich, bold flavors that Cuban cooking is known for.

So why not dive in and experience the variety of tastes that make Cuban soups truly unique?

Your taste buds will thank you, and you’ll have a new favorite dish to add to your weekly meal rotation.

Cuban Black Bean Soup Recipes

Cuban Black Bean Soup is a beloved staple in Cuban cuisine, packed with rich flavors and hearty ingredients. This dish is perfect for a satisfying meal, offering a balance of savory beans, smoky spices, and a touch of sweetness. Often served with rice and a side of crusty bread, this soup is the epitome of comfort food. It’s great for family dinners, special occasions, or meal prepping for the week. Vegan-friendly and full of fiber, this soup is both nutritious and delicious.

Ingredients:

• 1 lb dried black beans, rinsed and soaked overnight
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• 1 tbsp olive oil
• 6 cups vegetable broth (or chicken broth for extra richness)
• 1 tbsp tomato paste
• 1 tsp sugar
• Salt and pepper to taste
• 1 tbsp white vinegar
• Fresh cilantro (optional for garnish)
• Lime wedges (optional for serving)

Instructions:

1. Drain and rinse the soaked beans. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion, green bell pepper, and garlic. Sauté until softened, about 5 minutes.
3. Add the cumin, oregano, and bay leaf. Stir well to coat the vegetables in the spices.
4. Stir in the tomato paste, then add the soaked black beans and vegetable broth. Bring to a boil.
5. Reduce the heat and let the soup simmer, covered, for about 1.5 to 2 hours, or until the beans are tender.
6. Once the beans are cooked, use a potato masher or immersion blender to mash the soup to your desired consistency. For a creamier texture, blend part of the soup.
7. Add sugar, salt, and pepper to taste. Stir in the white vinegar.
8. Serve hot, garnished with fresh cilantro and lime wedges, if desired.

Cuban Black Bean Soup is a dish that brings comfort and warmth with every spoonful. The combination of savory beans, aromatic spices, and the acidity from vinegar creates a well-balanced and unforgettable flavor profile. Perfectly paired with white rice or a slice of Cuban bread, this soup is sure to become a staple in your recipe repertoire. The best part? It can be easily made in advance, as the flavors continue to deepen and develop after sitting for a few hours or overnight. A true Cuban classic, this soup is a must-try for any fan of hearty, flavorful meals.

Cuban Chicken and Corn Soup Recipes

Cuban Chicken and Corn Soup, or “Sopa de Pollo con Maíz,” is a comforting, light, and savory soup that captures the essence of Cuban flavors. The sweet corn pairs beautifully with the tender chicken and the aromatic sofrito base, while the combination of vegetables and spices creates a delightful harmony. Whether you’re craving a lighter dish or something to warm you up on a chilly day, this Cuban chicken soup is the perfect choice.

Ingredients:

• 2 tbsp olive oil
• 1 lb bone-in, skinless chicken thighs
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup frozen corn kernels
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)
• Lime wedges (optional for serving)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chicken thighs and cook until golden brown on both sides, about 5-6 minutes per side. Remove the chicken and set it aside.
2. In the same pot, add the chopped onion, garlic, and green bell pepper. Cook, stirring occasionally, for about 5 minutes, until softened.
3. Stir in the tomato paste, cumin, oregano, and smoked paprika, cooking for another minute to release the flavors.
4. Add the diced potatoes, corn kernels, chicken broth, and salt and pepper to taste. Bring the soup to a boil.
5. Return the chicken thighs to the pot. Lower the heat and let the soup simmer, uncovered, for about 45 minutes, or until the chicken is fully cooked and the potatoes are tender.
6. Once the chicken is cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the pot.
7. Taste the soup and adjust the seasoning if necessary. Serve the soup hot, garnished with fresh cilantro and lime wedges, if desired.

This Cuban Chicken and Corn Soup is a perfect balance of light yet hearty. The tender chicken, sweet corn, and the subtle smokiness from the paprika work together to make this dish deeply flavorful. It’s an ideal soup for both warm and cold weather, providing nourishment without being too heavy. Plus, it’s easy to prepare, making it an excellent weeknight meal or a crowd-pleaser at gatherings. The bright touch of lime and fresh cilantro elevates the flavor, adding a layer of freshness that makes every spoonful delightful. This Cuban classic is bound to become a favorite in your kitchen.

Cuban Vegetable Soup Recipes

Cuban Vegetable Soup, known as “Sopa de Vegetales,” is a vibrant and healthy dish that is a staple in many Cuban households. This soup is packed with nutritious vegetables such as carrots, zucchini, and potatoes, along with Cuban spices like cumin and oregano. The hearty and wholesome nature of this soup makes it a great option for vegetarians and anyone seeking a light, yet filling, meal. This recipe highlights the Cuban tradition of balancing flavors with simple, fresh ingredients.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and chopped
• 2 medium potatoes, peeled and diced
• 1 zucchini, chopped
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp white vinegar
• Fresh parsley (optional for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Add the chopped carrot, potatoes, zucchini, and green beans. Stir to combine with the onion and garlic.
3. Sprinkle the cumin and oregano over the vegetables, then add the vegetable broth and bay leaf. Bring the soup to a boil.
4. Reduce the heat and let the soup simmer for about 30 minutes, or until the vegetables are tender.
5. Remove the bay leaf, and taste the soup. Add salt, pepper, and white vinegar to adjust the seasoning to your liking.
6. Serve the soup hot, garnished with fresh parsley if desired.

Cuban Vegetable Soup is a wonderful, wholesome dish that captures the essence of fresh, flavorful ingredients. The combination of tender vegetables and aromatic herbs makes for a satisfying and refreshing meal. Perfect for lunch or dinner, this soup is light yet nourishing, and it can be enjoyed by anyone, regardless of dietary preferences. It’s also versatile, as you can add or substitute different vegetables depending on what’s in season or what you have on hand. Whether you’re cooking for yourself or a crowd, this Cuban Vegetable Soup offers a taste of comfort and tradition in every bite.

Cuban Beef and Vegetable Soup Recipes

Cuban Beef and Vegetable Soup, or “Sopa de Res,” is a robust, flavorful dish featuring tender beef, a variety of vegetables, and classic Cuban seasonings. This soup is a meal in itself, providing a delicious mix of savory, slightly tangy, and spiced elements. The beef adds a rich depth to the broth, while the vegetables bring color, texture, and nutrition. Perfect for a family dinner or when you’re craving something comforting and satisfying, this Cuban soup is a true representation of the island’s culinary tradition.

Ingredients:

• 1 lb beef stew meat, cut into chunks
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 medium zucchini, chopped
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• 6 cups beef broth
• 2 bay leaves
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp tomato paste
• 2 tbsp fresh cilantro, chopped (optional for garnish)
• Lime wedges (optional for serving)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the beef chunks and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the tomato paste, cumin, oregano, smoked paprika, and bay leaves. Let the spices bloom for about 1 minute.
4. Add the beef back into the pot along with the carrots, potatoes, zucchini, peas, corn, and beef broth. Bring to a boil.
5. Reduce the heat and let the soup simmer for 1 to 1.5 hours, or until the beef is tender and the vegetables are fully cooked.
6. Remove the bay leaves and season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime, if desired.

Cuban Beef and Vegetable Soup is a heartwarming dish that’s perfect for any occasion. The tender beef paired with the vibrant vegetables and spices creates a well-balanced, savory soup that is sure to please a crowd. Whether enjoyed on a chilly evening or shared at a family gathering, this soup offers a rich taste of Cuba with every spoonful. The lime and cilantro garnish add a fresh, bright contrast to the hearty flavors, making it a truly satisfying meal. Don’t forget, this soup is even better the next day, as the flavors deepen and meld together.

Cuban Shrimp and Coconut Soup Recipes

Cuban Shrimp and Coconut Soup, or “Sopa de Camarones con Coco,” offers a tropical and creamy twist on traditional Cuban soups. The sweetness of coconut milk beautifully complements the delicate flavor of shrimp, while the blend of Cuban spices adds warmth and depth to the broth. This soup is rich, comforting, and perfect for those seeking a coastal Cuban dish with a touch of luxury. Whether served as a starter or a main course, it’s sure to transport your taste buds straight to the Cuban coastline.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk
• 4 cups seafood or chicken broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1 tsp salt, or to taste
• 1 tbsp lime juice
• 1 tbsp tomato paste
• 1/2 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped (optional for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and garlic, and sauté for about 5 minutes until softened and fragrant.
2. Stir in the cumin, paprika, coriander, and salt. Cook for another minute to allow the spices to toast.
3. Add the tomato paste, coconut milk, and seafood broth to the pot. Stir to combine and bring to a simmer.
4. Once simmering, add the shrimp to the pot and cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
5. Stir in the lime juice and taste for seasoning. Adjust with more salt or lime if needed.
6. Serve hot, garnished with fresh cilantro and green onions for added color and flavor.

Cuban Shrimp and Coconut Soup is a luscious, tropical-inspired dish that blends the richness of coconut with the bright, zesty flavors of Cuba. The shrimp are tender, absorbing the spices and coconut milk perfectly. The balance of savory and sweet, along with the hint of lime, makes this soup an exotic and refreshing choice. Whether you’re celebrating a special occasion or just want to treat yourself to something unique, this Cuban soup will definitely impress. The soup is best enjoyed fresh, but can also be refrigerated for leftovers that taste even better the next day.

Cuban Pork and Sweet Potato Soup Recipes

Cuban Pork and Sweet Potato Soup, or “Sopa de Cerdo con Batata,” is a hearty and comforting dish that perfectly balances savory pork with the natural sweetness of the potatoes. The pork adds a tender, rich depth to the soup, while the sweet potatoes melt into the broth, making every spoonful deliciously satisfying. A combination of Cuban spices and fresh ingredients turns this simple soup into a flavorful and nutritious meal, making it a fantastic choice for any time of the year.

Ingredients:

• 1 lb pork shoulder, cut into cubes
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 2 carrots, peeled and chopped
• 2 cups diced tomatoes (fresh or canned)
• 6 cups chicken broth
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp ground coriander
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro (optional for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 6-8 minutes. Remove the pork and set it aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cumin, paprika, coriander, and a pinch of salt, letting the spices bloom for a minute.
4. Add the diced sweet potatoes, carrots, and tomatoes to the pot. Pour in the chicken broth and bring the soup to a boil.
5. Reduce the heat to low and return the browned pork to the pot. Simmer the soup for 1 hour, or until the pork is tender and the vegetables are cooked through.
6. Stir in the lime juice and adjust the seasoning with salt and pepper.
7. Serve the soup hot, garnished with fresh cilantro.

Cuban Pork and Sweet Potato Soup is a wonderfully balanced dish that combines savory pork with the sweetness of sweet potatoes, creating a rich and satisfying soup. The warmth of the cumin, paprika, and coriander give the soup depth and complexity, while the lime juice adds a refreshing citrusy lift. This soup is perfect for a cozy family meal or when you’re in need of something nourishing yet flavorful. With the tender pork and melt-in-your-mouth sweet potatoes, it’s a dish that will quickly become a family favorite. Enjoy it as a standalone meal or serve with rice or crusty bread for added heartiness.

Cuban Black Bean Soup Recipes

Cuban Black Bean Soup, or “Sopa de Frijoles Negros,” is a savory, hearty, and flavorful dish that brings the bold taste of Cuba to your table. With a rich base of black beans, onions, garlic, and a variety of spices, this soup is the perfect blend of earthy, smoky, and slightly sweet flavors. Cuban black bean soup is often enjoyed as a main course or as a side, with a generous garnish of fresh cilantro and a squeeze of lime for added zest. It’s a delicious, nutritious, and filling meal that’s perfect for any time of the year.

Ingredients:

• 2 cups dried black beans, soaked overnight
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tsp cumin
• 1 tsp oregano
• 1 bay leaf
• 1/2 tsp smoked paprika
• 6 cups vegetable broth or water
• 1 tbsp tomato paste
• Salt and pepper to taste
• 2 tbsp white vinegar
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, sautéing until softened, about 5-7 minutes.
2. Stir in the cumin, oregano, paprika, and bay leaf, cooking for another minute to allow the spices to become fragrant.
3. Add the soaked black beans to the pot, followed by the vegetable broth or water, and tomato paste. Bring to a boil.
4. Reduce the heat to low and let the soup simmer for about 1.5 to 2 hours, or until the beans are tender and the soup has thickened. If needed, add more water or broth to reach your desired consistency.
5. Remove the bay leaf and season the soup with salt, pepper, and white vinegar.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime.

Cuban Black Bean Soup is a classic dish that combines the humble black bean with Cuban spices and seasonings to create a flavorful and satisfying meal. The rich, earthy flavor of the beans, paired with the smoky paprika and tangy vinegar, creates a balanced and comforting soup. It’s a great option for vegetarians and vegans, but it also pairs beautifully with grilled meats or rice for a more hearty meal. Serve it with a side of warm, crusty bread or over a bed of rice to make it a complete meal that will leave everyone at the table satisfied.

Cuban Chicken and Lime Soup Recipes

Cuban Chicken and Lime Soup, or “Sopa de Pollo con Lima,” is a light, flavorful soup with a bright citrus twist. This dish features tender chicken simmered in a fragrant broth with garlic, onions, and cilantro, then finished off with the refreshing acidity of lime juice. It’s a simple yet vibrant soup that’s perfect for warmer days, but also comforting enough to enjoy year-round. The lime gives it a signature Cuban flair, making it a great dish for a light lunch or dinner.

Ingredients:

• 1 lb chicken breast or thighs, boneless and skinless
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small carrot, peeled and diced
• 1 stalk celery, chopped
• 6 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• Lime wedges for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chicken breasts or thighs and cook until browned on both sides, about 5-6 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes until the vegetables soften.
3. Stir in the cumin, oregano, bay leaves, and salt and pepper. Cook for another minute.
4. Return the chicken to the pot, then pour in the chicken broth. Bring the soup to a boil.
5. Reduce the heat and let the soup simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Remove the chicken from the pot, shred it with a fork, and return it to the soup.
7. Stir in the lime juice and fresh cilantro. Taste and adjust the seasoning with more salt, pepper, or lime juice as needed.
8. Serve hot with lime wedges on the side for added freshness.

Cuban Chicken and Lime Soup is a refreshing yet hearty dish that perfectly combines tender chicken with zesty lime and aromatic spices. The lime juice brightens up the entire soup, giving it a fresh, tangy flavor that complements the savory chicken and vegetables. This soup is not only light and refreshing but also packed with nutrition. It’s an excellent option for those looking for a healthy, low-calorie meal that doesn’t sacrifice flavor. Whether you’re enjoying it as a light lunch or pairing it with a side of rice, this Cuban-inspired dish will bring a burst of sunshine to your dining table.

Cuban Tomato and Plantain Soup Recipes

Cuban Tomato and Plantain Soup, or “Sopa de Tomate con Plátano,” is a vibrant, tropical dish that combines the rich flavor of tomatoes with the sweetness of plantains. This Cuban soup is a unique blend of savory and sweet, with the plantains adding a satisfying texture and natural sweetness to the broth. The tomatoes create a base that is tangy and full of depth, while the garlic, onions, and spices bring warmth and earthiness to the dish. It’s a flavorful and comforting soup that showcases the delicious and diverse ingredients of Cuban cuisine.

Ingredients:

• 2 ripe plantains, peeled and sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium tomatoes, chopped (or 1 can of diced tomatoes)
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced plantains and cook until lightly golden and crispy, about 5-7 minutes. Remove the plantains and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the chopped tomatoes, cumin, cinnamon, and oregano, cooking for another 2 minutes to allow the spices to bloom.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and let it simmer for about 20 minutes, until the tomatoes break down and the flavors meld together.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture. (Alternatively, transfer half the soup to a blender and return it to the pot.)
6. Stir in the fried plantains and season the soup with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and lime wedges.

Cuban Tomato and Plantain Soup is a sweet and savory dish that brings together the bright, tangy flavor of tomatoes with the comforting sweetness of plantains. The combination of spices and the richness of the vegetable broth creates a deeply flavorful base, while the crispy plantains add texture and a hint of sweetness. This soup is perfect for those looking for something different and unique—bringing together the flavors of Cuba in every spoonful. Enjoy it with a side of crusty bread or as a stand-alone meal for a satisfying, tropical-inspired experience.

Cuban Seafood Soup Recipes

Cuban Seafood Soup, also known as “Sopa de Mariscos,” is a flavorful and aromatic dish that brings the bounty of the sea to your table. This soup is typically made with a variety of fresh seafood such as shrimp, fish, and mussels, simmered in a rich, tomato-based broth infused with Cuban spices. The broth is aromatic, filled with garlic, onions, bell peppers, and a hint of citrus to balance the richness of the seafood. The result is a delicious, comforting soup that’s perfect for special occasions or a hearty dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb firm white fish (like snapper or tilapia), cut into chunks
• 1/2 lb mussels, cleaned
• 1 tbsp olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 4 medium tomatoes, chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 cups fish stock or water
• 1 tbsp tomato paste
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes, until softened.
2. Add the chopped tomatoes, cumin, and smoked paprika, and cook for another 2 minutes to allow the flavors to meld.
3. Stir in the fish stock (or water) and tomato paste. Bring the soup to a boil, then lower the heat and let it simmer for 10 minutes.
4. Add the fish chunks, shrimp, and mussels to the pot. Cook for about 5-7 minutes, or until the shrimp turns pink, the fish is cooked through, and the mussels have opened.
5. Season with salt, pepper, and lime juice to taste.
6. Serve hot, garnished with fresh cilantro and additional lime wedges.

Cuban Seafood Soup is a vibrant and satisfying dish that showcases the flavors of the ocean with the perfect balance of spices and citrus. The rich tomato broth is a beautiful base for the tender shrimp, fish, and mussels, making each spoonful a delightful experience. This soup is ideal for seafood lovers and a great way to enjoy the fresh, bold flavors of Cuban cuisine. Serve it with warm crusty bread or over a bed of rice for a complete meal that transports you straight to the heart of the Caribbean.

Cuban Corn and Potato Soup Recipes

Cuban Corn and Potato Soup, or “Sopa de Maíz y Papas,” is a heartwarming and rustic dish that combines the sweetness of corn with the creaminess of potatoes. This soup is flavorful, satisfying, and deeply comforting, with a base that’s rich in both flavor and texture. The addition of Cuban seasonings such as cumin, oregano, and garlic gives the soup a unique and authentic twist. It’s perfect for chilly evenings, offering a wholesome and filling meal that’s both easy to prepare and incredibly satisfying.

Ingredients:

• 2 cups corn kernels (fresh, frozen, or canned)
• 2 large potatoes, peeled and diced
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp dried oregano
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in the cumin and oregano, cooking for another minute to allow the spices to bloom.
3. Add the diced potatoes and corn kernels to the pot, followed by the broth. Bring the soup to a boil, then lower the heat and simmer for about 20 minutes, or until the potatoes are tender.
4. Use an immersion blender to blend part of the soup, leaving some chunks of potato for texture. (Alternatively, blend half of the soup in a blender and return it to the pot.)
5. Stir in the cream or coconut milk, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime.

Cuban Corn and Potato Soup is the epitome of comfort food, with the creamy potatoes and sweet corn making every spoonful incredibly satisfying. The spices and seasonings give the soup a distinct Cuban flavor, while the addition of cream or coconut milk adds richness and depth. This soup is versatile and can be enjoyed on its own or paired with a side of bread or rice. Whether you’re looking for a light meal or a hearty dish to warm you up on a cool evening, this Cuban-inspired soup is sure to become a family favorite.

Cuban Vegetable Soup Recipes

Cuban Vegetable Soup, or “Sopa de Verduras,” is a nutritious and flavorful dish that celebrates the vibrant, fresh vegetables of Cuba. This soup is a medley of tender vegetables such as carrots, potatoes, squash, and bell peppers, all simmered in a savory broth with traditional Cuban seasonings. The addition of garlic, cumin, and oregano gives the soup a warm, earthy flavor, while the vegetables bring a variety of textures and natural sweetness. This soup is perfect for a light, healthy meal or as a side dish to a larger feast.

Ingredients:

• 2 large carrots, peeled and sliced
• 2 potatoes, peeled and diced
• 1 small zucchini, chopped
• 1 small butternut squash, peeled and cubed
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 6 cups vegetable broth or water
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté for about 5 minutes, until softened.
2. Stir in the cumin, oregano, and bay leaf, cooking for another minute to release the flavors of the spices.
3. Add the carrots, potatoes, zucchini, and butternut squash to the pot. Pour in the vegetable broth or water and bring the soup to a boil.
4. Lower the heat and simmer for 30-40 minutes, or until the vegetables are tender.
5. Season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime.

Cuban Vegetable Soup is a fresh and wholesome dish that highlights the natural sweetness and earthiness of the vegetables, balanced by the fragrant Cuban spices. This soup is not only delicious but also incredibly nutritious, making it a perfect choice for those looking to enjoy a healthy meal. The combination of carrots, potatoes, and squash creates a hearty and satisfying texture, while the seasonings give it a rich, flavorful base. This vibrant soup is a great option for vegetarians and vegans and can easily be customized with your favorite seasonal vegetables.

Cuban Black Bean Soup Recipes

Cuban Black Bean Soup, or “Sopa de Frijoles Negros,” is a rich and flavorful dish that reflects the heart of Cuban cuisine. Known for its comforting and hearty texture, this soup is made with black beans, sautéed vegetables, and a blend of Cuban spices, including garlic, cumin, and bay leaves. The addition of smoky ham hocks or bacon enriches the broth, giving the soup a depth of flavor that makes it truly satisfying. Served with a side of rice or crusty bread, this soup is a perfect representation of Cuban home cooking.

Ingredients:

• 1 lb dried black beans, soaked overnight
• 1 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 4 cups vegetable or chicken broth
• 1 ham hock or 1/2 cup diced bacon (optional)
• Salt and pepper to taste
• 2 tbsp vinegar
• 1 tbsp sugar
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Drain and rinse the soaked black beans. In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté until the vegetables soften, about 5-7 minutes.
2. Stir in the cumin, oregano, and bay leaves, cooking for another minute to release the spices’ aromas.
3. Add the beans, broth, and ham hock (or bacon). Bring the soup to a boil, then lower the heat and simmer for 1-1.5 hours, or until the beans are tender.
4. Remove the ham hock (if used) and shred the meat, then return it to the soup. Season the soup with salt, pepper, vinegar, and sugar to taste.
5. Use an immersion blender to partially blend the soup for a creamy texture, or blend about half of the soup in a blender and return it to the pot.
6. Serve hot, garnished with fresh cilantro and lime wedges.

Cuban Black Bean Soup is a comforting, flavorful dish that offers a perfect balance of earthy beans, savory spices, and a subtle sweetness from the vinegar and sugar. The addition of ham or bacon provides a smoky depth that enhances the soup’s richness. This dish is hearty enough to stand as a meal on its own, especially when paired with white rice or crusty bread. The flavors continue to develop, making it even better the next day, perfect for meal prep or leftovers. Whether you’re enjoying it on a chilly day or serving it at a gathering, this soup is a satisfying and authentic Cuban classic.

Cuban Beef and Vegetable Soup Recipes

Cuban Beef and Vegetable Soup, or “Sopa de Carne con Verduras,” is a flavorful and hearty dish made with tender beef, a variety of vegetables, and a combination of traditional Cuban seasonings. The beef is simmered for hours until it becomes melt-in-your-mouth tender, releasing a rich, savory flavor into the broth. Packed with carrots, potatoes, squash, and green beans, this soup is a meal in itself. It’s a comforting dish, perfect for any time of the year, and ideal for those seeking a wholesome and filling meal.

Ingredients:

• 1 lb beef stew meat (chuck or brisket), cut into chunks
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut into pieces
• 2 tomatoes, chopped
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 4 cups beef broth or water
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Brown the beef chunks in batches, removing them from the pot once seared. Set the beef aside.
2. In the same pot, add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the tomatoes, cumin, and oregano, and cook for another 2 minutes, allowing the flavors to meld.
4. Return the beef to the pot, add the broth or water, and bring to a boil. Reduce the heat and simmer for 1-1.5 hours, until the beef is tender.
5. Add the potatoes, carrots, zucchini, and green beans, and continue to cook for an additional 30-40 minutes, until the vegetables are tender.
6. Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.

Cuban Beef and Vegetable Soup is a comforting and satisfying dish that combines tender beef with a variety of fresh vegetables. The slow-simmered broth is rich and flavorful, while the mix of cumin and oregano gives it that unmistakable Cuban flair. This soup is perfect for a hearty meal, offering both nutrition and taste in every spoonful. It’s also great for feeding a crowd or for meal prep, as the flavors deepen and improve the longer it sits. Serve it with a side of Cuban bread or rice for a complete and satisfying meal.

Cuban Chicken Soup Recipes

Cuban Chicken Soup, or “Sopa de Pollo,” is a comforting, flavorful dish that is a staple in many Cuban households. Made with chicken, vegetables, and a variety of spices, this soup is both hearty and refreshing. It’s infused with flavors like garlic, cumin, and lime, which give the broth a savory yet tangy edge. Whether you’re under the weather or just craving something warm and delicious, Cuban Chicken Soup is the perfect go-to dish that brings comfort and nourishment in every bowl.

Ingredients:

• 1 whole chicken, cut into pieces (or 4 bone-in, skinless chicken breasts)
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and diced
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 bell pepper, chopped
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 6 cups chicken broth or water
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Brown the chicken pieces for about 5-7 minutes, turning to ensure all sides are golden.
2. Remove the chicken and set it aside. In the same pot, add the chopped onion, garlic, carrots, and bell pepper. Sauté for about 5 minutes, until softened.
3. Stir in the cumin and oregano, and cook for another minute.
4. Add the chicken back into the pot with the potatoes, corn, and chicken broth. Bring the soup to a boil, then reduce the heat and simmer for 40-50 minutes, until the chicken is tender.
5. Remove the chicken, shred the meat, and return it to the soup. Discard any bones.
6. Season the soup with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro.

Cuban Chicken Soup is the epitome of comfort food, offering a fragrant and flavorful broth filled with tender chicken and a medley of vegetables. The addition of cumin, oregano, and lime juice brings a balance of savory, earthy, and tangy flavors that make this soup incredibly satisfying. It’s the perfect dish for a cozy evening or when you’re looking for something nourishing and light. Pair it with a slice of Cuban bread or enjoy it on its own as a wholesome, filling meal. This Cuban classic is sure to become a favorite in your kitchen.

Note: More recipes are coming soon!