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Cuban Black Bean Soup
4.9 from 114 votes

Cuban Black Bean Soup

Cuban Black Bean Soup features slow-simmered black beans blended into a thick, hearty broth spiced with cumin, coriander, oregano, and bay leaves. The soup base includes sautéed onion, bell pepper, and garlic for aromatic depth. Garnishes like avocado, sour cream, cilantro, and lime add freshness and creaminess. Soaking dry black beans softens them before cooking, ensuring a rich, silky texture once pureed.

Prep Time
10 mins
Cook Time
2 hrs
Blending Time
5 mins
Total Time
2 hrs 15 mins
Servings: 4
Calories: 240 kcal
Course: Dinner
Cuisine: American, Cuban

Ingredients

Cuban Black Bean Soup:
  • 1 tablespoon olive oil
  • 1 red onion peeled and roughly chopped (a tablespoon reserved for garnish)
  • 1 green bell pepper roughly chopped
  • 6 garlic peeled, cloves
  • 2 teaspoons kosher salt plus more to taste
  • 2 teaspoons cumin ground
  • 2 teaspoons ground coriander
  • 1 teaspoon dried oregano Mexican or Italian variety
  • 1/2 teaspoon red pepper flakes crushed
  • 2 bay leaves dried or fresh
  • 1 pound black beans that have been soaked in water for at least 4 hours, dried
  • 4 1/2 cups water
For Garnish:
  • 1 avocado pitted and sliced
  • 1/4 cup sour cream
  • cilantro leaves
  • 1 lime quartered

Instructions

To Soak the Beans:
    Cup of Yum
  1. Pour the black beans into a large bowl. Cover with filtered water. I like to add about three times the amount of water than the beans. This will allow space for them to expand. Let them soak for at least 4 hours. I like to do this overnight for optimal softness. Drain the beans and then proceed with the recipe.
To Make the Cuban Black Bean Soup on the Stove:
  1. In a medium to large pot, set over medium heat, add the olive oil. Add the onion, bell pepper, garlic, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes. 
  2. Add the bay leaves, black beans and water. Stir until combined. Bring to a simmer and bring the heat down to medium low. Cook for about 2 hours, until the beans are tender.
  3. Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency. 
  4. Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves. 
To Make the Instant Pot Cuban Black Bean Soup:
  1. Turn your Instant Pot to the "medium sauté function." Add the olive oil and when warm, add the red onion, bell pepper, garlic cloves, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes. 
  2. Add the bay leaves, black beans and water. Stir until combined. Place the lid to the Instant Pot on and press “cancel." Then, turn the Instant Pot to “pressure cook” and set the timer to 40 minutes. Make sure the pressure knob is on “seal.” 
  3. When the Instant Pot comes to pressure the timer will begin. When the timer goes off, do not do a quick-release. Allow the machine to do a natural-release which will continue cooking the beans further. 
  4. When the natural release is done, you’re welcome to remove the lid, making sure you do it pointing away from yourself. Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency. 
  5. Alternatively, you can transfer this to a blender in batches. 
  6. Alternatively, you can transfer this to a blender in batches. Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves. 
  7. Soup lasts up to 1 week when stored in an air-tight container in the fridge. 

Notes

  • Soak black beans in water for at least 4 hours or overnight to ensure even cooking and easier blending.
  • Canned black beans may be used by reducing cooking time to half; drain and rinse before adding to the pot.
  • Red onion can be swapped with yellow or white onion based on availability without altering flavor significantly.
  • Bell pepper color is flexible; red, green, or yellow peppers can be used interchangeably.

Nutrition Information

Serving 4g Calories 240kcal (12%) Carbohydrates 20g (7%) Protein 10g (20%) Fat 5g (8%) Cholesterol 20mg (7%) Sodium 24mg (1%) Potassium 4mg (0%) Fiber 10g (40%) Sugar 3g (6%) Vitamin A 100IU (2%) Vitamin C 1.7mg (2%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 240

% Daily Value*

Serving 4g
Calories 240kcal 12%
Carbohydrates 20g 7%
Protein 10g 20%
Fat 5g 8%
Cholesterol 20mg 7%
Sodium 24mg 1%
Potassium 4mg 0%
Fiber 10g 40%
Sugar 3g 6%
Vitamin A 100IU 2%
Vitamin C 1.7mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.