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Cuban Black Bean Soup

Cuban Black Bean Soup
  • Gluten Free!
Serves: 6
Ready In: 40 minutes

Why We Like It

Cuban-inspired flavors in a black bean soup?  It's healthy and hearty and loaded with veggies, and we really loved how the sautéed onion and pepper topping completed the texture and flavor of this delicious soup!

Start the Soup:

  • 1 Tbsp olive oil
  • 4 celery stalks (ends trimmed and sliced into bite size pieces)
  • 1 cup carrots (chopped)

Add oil to a large pot over medium high heat.  When hot, add celery and carrots and sauté for 3-5 minutes until beginning to get tender.

Add Next:

  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes

Add to the pot and stir to combine.  Cook for one minute.

Add and Bring to a Boil:

  • 2 (15 oz) cans black beans (rinsed and drained)
  • 4 cups vegetable broth (low sodium, or use low sodium chicken broth)

Add to the pot and bring to a boil.

Finish the Soup:

  • 2 Tbsp red wine vinegar
  • 1 tsp coconut sugar (or cane sugar, honey, or pure maple syrup)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Add to the pot, stir to combine, and cover and let simmer for 15-20 minutes.

Sauté the Soup Topping:

  • 1 Tbsp olive oil
  • 6 garlic cloves (finely diced or minced, or use 1 1/2 tsp garlic powder)
  • 1 red onion (chopped)
  • 1 green bell pepper (seeded and chopped)
  • 1 red bell pepper (seeded and chopped)
  • 1 yellow bell pepper (seeded and chopped)
  • 1 poblano pepper (seeded and chopped, or use chopped jalapeno, seeds removed if desired)

Add oil to a large skillet over medium high heat.  Add garlic, onion and peppers and sauté for 5-8 minutes, stirring occasionally, until tender.  Season with a dash of salt and pepper if desired.

Blend the Soup (OPTIONAL):

If desired, you can either use the back of a spoon and mash some of the beans in the soup, or use an immersion blender to “blend” all or part of the soup to your desired consistency.  If desired, add more low sodium broth (about 1 cup).

Serve and Enjoy!

  • 1/4 cup fresh cilantro (chopped)
  • 1 avocado (peeled, pit removed, and chopped)

Serve soup topped with some of the sautéed onion pepper topping along with chopped cilantro and avocado.

Nutrition Information for one serving

  • Calories: 265
  • Fat: 9 g
  • Saturated Fat: 1.3 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 38 g
  • Fiber: 14 g
  • Total Sugars: 6 g
  • Added Sugars: 0.5 g
  • Protein: 11 g
  • Sodium: 460 mg