Black Bean Soup

Black bean soup is a hearty and flavorful dish that is a staple in Cuban cuisine, known for its rich taste and comforting qualities. The recipe typically features black beans cooked with aromatic vegetables such as onions, bell peppers, and garlic, along with a variety of spices including cumin, oregano, and bay leaves. Ham hocks or bacon are often added to impart a smoky depth of flavor, while a splash of vinegar or citrus juice brightens the soup's profile. The soup is usually served hot, sometimes garnished with a dollop of sour cream, chopped cilantro, or a squeeze of lime for added freshness.

The origins of black bean soup can be traced back to the culinary traditions of Cuba, where beans have been a dietary staple for centuries. The recipe showcases the influence of Spanish, African, and Indigenous cuisines, resulting in a dish that is both complex and deeply satisfying. The technique involves simmering the beans and other ingredients together for an extended period to allow the flavors to meld and the beans to become tender. Cuban black bean soup is not only a delicious comfort food but also a symbol of the cultural diversity and culinary heritage of Cuba.

SoupBeans

Prep Time: 15 min

Cook Time: 45 min

Total Time: 1 hour

Yield: 4 servings

A bowl of Cuban black bean soup.

Ingredients

  • 2 slices (2 oz.) bacon, chopped
  • 2 Tbsp. olive oil
  • 1 yellow onion (1 cup), chopped
  • 2 stalks celery (½ cup), chopped
  • ½ green pepper (½ cup), chopped
  • 4-6 garlic cloves, minced
  • 2 small / 1 large can black beans
  • 4 Tbsp. sofrito
  • 2 cups unsalted chicken stock
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. ground oregano
  • 1 tsp. ground thyme
  • 1 tsp. ground cilantro or 1 Tbsp. cilantro paste
  • ½ tsp. ground cumin
  • 2 bay leaves
  • 1 tsp. white wine vinegar
  • 1 tsp. lime juice
  • ¼ tsp. sugar

Instructions

  1. 1.
    Brown chopped bacon in the pot, then remove with a slotted spoon and set aside on a paper towel to drain.
  2. 2.
    Add olive oil to bacon fat and heat until shimmering.
  3. 3.
    Add onion, celery, and green pepper and sauté until soft (5-10 minutes).
  4. 4.
    Add garlic and sauté for 1-2 minutes.
  5. 5.
    Add oregano, thyme, cilantro, and cumin and sauté for 1 minute until aromatic.
  6. 6.
    Add sofrito and reduce until base is thickened.
  7. 7.
    Add black beans to the pot and cover with chicken stock and stir.
  8. 8.
    Add salt, black pepper, bay leaves, white wine vinegar, lime juice, and sugar.
  9. 9.
    Bring soup to a boil, reduce to a simmer, and cook, covered, for 30 minutes.
  10. 10.
    Remove the lid from the pot and simmer until thickened or remove a ladle full of beans, smash, and return to the pot.
  11. 11.
    Top with chopped fresh parsley or cilantro if desired.