Black Bean Soup
This Cuban Black Bean Soup (Sopa de Frijol Negro) is a warm and comforting dish packed with traditional flavors. Made with tender black beans, aromatic sofrito, and savory spices, it’s a hearty meal perfect for any time of the year. Whether served as a main course or a side dish, this soup is a delicious way to bring authentic Cuban cuisine to your table.
Enjoy the rich flavors of this slow-cooked soup, enhanced by a hint of smoked ham and a balance of tangy red wine vinegar and subtle sweetness. It’s a true comfort food that’s as satisfying as it is nourishing.
The Ingredients that Make it Special
- Dried Black Beans – The heart of the dish, offering a creamy, earthy base that soaks up all the rich flavors.
- Smoked Ham Hock (Optional) – Adds a depth of smoky, savory flavor; can be skipped for a vegetarian version.
- Onion, Red, and Green Bell Peppers – The holy trinity of Cuban sofrito, providing a sweet and aromatic foundation.
- Garlic – Enhances the savory profile with a punch of pungency.
- Ground Cumin and Oregano – Classic spices that bring warmth and authenticity to the dish.
- Red Wine Vinegar – Adds a subtle tang to balance the richness of the beans.
- Bay Leaf – Imparts a delicate herbal flavor during slow cooking.
- Granulated Sugar – A touch of sweetness to round out the flavors.
Bringing it Together: How to Prepare Cuban Black Bean Soup
Step-by-Step Simplicity
- Prepare the Beans
Simmer black beans and the optional ham hock until tender, ensuring they remain submerged in water. Adjust cooking time as needed for perfect softness. - Create the Sofrito Base
Sauté onions, red and green peppers, and garlic in olive oil, infusing the mixture with a rich aroma. - Season the Base
Add cumin, oregano, vinegar, sugar, salt, and pepper. Allow the spices to bloom, enriching the sofrito with bold flavors. - Combine and Simmer
Stir the sofrito into the beans and let the soup gently simmer, creating a creamy, brothy consistency. - Finish with Love
Adjust the seasoning, mash some beans for texture, and garnish generously.
Tips for the Perfect Bowl
For extra creaminess, blend a portion of the soup with an immersion blender. Ensure a smoky depth by using smoked paprika if omitting the ham. Monitor the water level during cooking to maintain the right consistency.
Storing Leftovers the Right Way
Cool the soup completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth to restore the creamy consistency.
Enjoy this Cuban Black Bean Soup as a soulful, satisfying dish that brings the warmth of Cuban flavors to your home!
Black Bean Soup Recipe
Ingredients
- 1 smoked ham hock optional for vegetarian preparation
- 1 bay leaf
- 1 pound dried black beans
- 2 teaspoons ground cumin
- 4 cloves garlic minced
- 2 teaspoons dried oregano
- 1/4 teaspoon black pepper or to taste
- 2 tablespoons olive oil plus extra if necessary
- 1/2 teaspoon salt or to taste
- 2 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
For Garnish:
- Sliced avocado
- Lime wedges
- Sour cream
- Chopped cilantro
Instructions
Prepare the Beans:
- Place the dried black beans and smoked ham hock in a Dutch oven. Add water until the beans are fully submerged. Cover and simmer gently for 1 ½ to 2 hours, or until the beans are tender. Add more water as necessary to keep the beans covered during cooking. If required, cook longer to achieve desired softness.
Create the Sofrito Base:
- Heat olive oil in a large skillet over medium-high heat. Sauté the diced onions, red bell peppers, and green bell peppers for 1-2 minutes. Incorporate the minced garlic and cook for an additional 30 seconds.
Season the Base:
- Mix in ground cumin, dried oregano, red wine vinegar, granulated sugar, bay leaf, salt, and black pepper. Continue cooking for another 3 minutes, allowing the spices to meld.
Combine and Simmer:
- Transfer the sofrito mixture into the Dutch oven with the beans. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes. Stir occasionally, mashing some beans with the back of a wooden spoon to create a creamy consistency.
Final Touches:
- Remove the bay leaf and ham hock. Shred any meat from the ham hock, ensuring it is fully incorporated into the soup. Taste and adjust the seasoning as needed. For a smoother texture, use an immersion blender to puree the soup slightly, if desired.
Serve:
- Ladle the soup into bowls and garnish with sliced avocado, chopped cilantro, sour cream, and lime wedges. Enjoy this warm and flavorful dish!