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Black Bean Soup Recipe

This traditional Cuban black bean soup is a hearty, comforting dish made with dried black beans, a smoked ham hock, and flavorful Cuban sofrito. Slow-cooked to perfection, this creamy yet brothy soup is infused with savory spices and ideal for a satisfying dinner.
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Course: Soup
Cuisine: Cuban
Keyword: Black Bean Soup Recipe
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6

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!

Notes

Feel free to omit the ham hock for a vegetarian version of this soup. Keep an eye on the water level while cooking to prevent the beans from drying out. Adjust seasoning to your preference for the perfect balance of flavors.