Cuban Black Bean Soup



Yield: 10 servings (1 cup per serving)

Cooked black beans

  • 3 bay leaves
  • 1 lb dried black beans
  • water (to cover black beans in pot)

Cuban Vegetable Puree

  • 2 tablespoon of olive oil
  • 3.5 cups of green peppers, chopped (3 medium green peppers)
  • 2.5 cups of yellow onion, chopped (2 medium onions)
  • 1/2 cup of shallots, chopped (4 shallots)
  • 2 Tablespoons of ground cumin
  • 4 Tablespoons of dried oregano
  • 1.5 Tablespoons of sugar
  • Salt to taste (1 teaspoons)

Optional Toppings:

  • 2 avocado, peeled and diced  or guacamole
  • 2 cup of tomatoes, chopped
  • 1 cup of red onion, minced
  • 1 cup canned corn, rinsed
  • 1/4 cup jalapeno, minced
  • 1/4 cup fresh cilantro, chopped
  • 1 cup of 0% plain greek yogurt (instead of sour cream)


  1. In large pot, place bay leaves and dried black beans in a the pot with just enough water to leave an inch above the dried beans. Either leave black beans in water overnight to soften the black beans or bring water to a boil and reduce the heat to simmer for about 2 hours until beans are tender. 
  2. In a large skillet, heat olive oil on medium heat.
  3. Add the green pepper, onion, and shallots. Cook for 10-15 minutes until the onion/shallot are translucent.
  4. Add cumin and dried oregano to vegetables. Stir and cook for another 5 minutes.
  5. Pour mixture into a blender and make a smooth puree.
  6. Add and stir in the vegetable puree and sugar to the soft black beans.
  7. Remove bay leaves and simmer the black bean soup for another hour until black beans expand more and create a creamy soup.
  8. Add salt to taste.
  9. Scoop 1 cup of cuban black bean soup into a bowl. Top your portion with any optional toppings.
Nutrient Information: Per Serving without toppings
Calories: 224, Fat: 4 g, Cholesterol: 0 mg CHO: 39 g, Dietary Fiber: 9g, Protein: 11g, Sodium: 239 g

This recipe is featured in my blog post “Esta Noche, Vamos A Comer Comida Mexicana Para La Cena” for Cinco de Mayo!

Recipe inspired by Manami 

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