Cuban Black Bean Soup

This soup is best made creamy than chunky. Perfect for fall or a cold winter day.

Cuban Black Bean Soup

It's almost the same effort, and more economical to make a BIG pot of soup, as it is a small one. So, go with the larger quantity, freeze some, and have enough for a friend or neighbor. On a busy week when you find you have less time to cook, you will be thrilled to defrost this substantial soup. Serves about 14.


  • Prep Work
  • *If you start with dried beans then soak them in water overnight
  • Drain, then cook the beans with water to cover (no salt), till you taste a bean and it
  • it is cooked through and soft.
  • *If you start with canned beans go to the directions below
  • Ingredients
  • 4 TBSP olive Oil
  • 3 onions diced
  • About 9 Cups
  • -of cooked black beans (*about one pound plus one cup raw)
  • 4 carrots diced
  • 3 tomatoes diced
  • 5 cloves garlic
  • 1 TBSP onion powder
  • 2 TSP ground cumin
  • 2 TSP ground coriander
  • 2 TSP smoked paprika - or regular
  • 1 TSP chili powder
  • 1 TSP black pepper
  • 1 handful of parsley- exact amount not important
  • 1 orange - strain the juice, and keep the rind as well. don't leave this out. It gives the soup a well rounded flavor
  • Water


  • Take a large pot, preheat the bottom on a low flame for 2 min.
  • Add the olive oil then the diced onions. Saute for about 5 min. Don't let the onions
  • brown- if the onions are drying out fast - then add a cup of water. Continue to stew the onions to extract as much flavor from them, adding a half cup of water, if needed.
  • Add a quart of water
  • .Add the rest of the ingredients
  • Add more water to cover.
  • Bring to a boil, then simmer on a medium low flame.
  • Continue to cook.Take a long serving spoon and mix the soup. If you like it thinner,
  • add more water, if you like it thicker add less water. Keep cooking till the beans are
  • cooked through and the liquid is almost a creamy consistency.
  • Remove the orange rind.
  • For a smoother consistency - Use an immersion blender and blend it for a bit.


If you don't have an immersion blender- let the soup cool, then remove about 4 cups and process in a food processor Serve with a dollop of sour cream. f you like more intense flavors, add more spices, and possibly some red wine vinegar. always add small amounts at a time, and taste as you go.
Cuban Black Bean Soup

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