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Cuban Black Bean Soup

A smoky, protein‑rich soup that captures the heart of Cuban cuisine in a comforting bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main dish
Calories: 250
Ingredients Method Notes

Ingredients
  

Main
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 bell pepper diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 bay leaf fresh
  • 1 can (15 oz) black beans, drained and rinsed
  • 4 cups low‑sodium vegetable broth
  • 1 cup water
  • 1 tbsp tomato paste
  • 1 tbsp lime juice
  • to taste salt
  • to taste black pepper
  • optional chopped cilantro for garnish
  • optional diced avocado for garnish
  • optional lime wedges for serving
  • optional chipotle crema for topping

Method
 

Steps
  1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic; sauté until softened, about 5 minutes.
  2. Stir in cumin, smoked paprika, and bay leaf, cooking for 30 seconds to toast the spices.
  3. Add black beans, vegetable broth, water, and tomato paste. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, uncovered.
  4. Remove bay leaf, stir in lime juice, and season with salt and pepper to taste.
  5. Let the soup rest for 5 minutes before serving to allow flavors to meld.
  6. Serve hot, garnished with cilantro, avocado, lime wedges, and a drizzle of chipotle crema if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently, adding a splash of water if needed.