Cuban Black Bean Soup Uncle Bill's Version

Warm, comforting, and brimming with bold flavors, Uncle Bill's Cuban Black Bean Soup is a soul-satisfying dish that seamlessly blends tradition and versatility. This hearty soup features tender black beans simmered with aromatic vegetables like bell peppers, onions, carrots, and celery, all infused with spices such as cumin, smoked paprika, and oregano to deliver an irresistible depth of flavor. A touch of red wine vinegar adds a tangy brightness, while an optional garnish of fresh cilantro, sour cream, and a squeeze of lime zestfully elevates each bowl. Perfect for make-ahead meal prep or a cozy family dinner, this nutritious and protein-packed recipe is not only vegetarian-friendly but also easily customizable to suit your taste. Ideal served with crusty bread or fluffy rice, this Cuban-inspired classic is a true celebration of warm, wholesome comfort food.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:120 mins

Total Time:135 mins

Servings: 6

Ingredients

• 1 pound dried black beans
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 garlic cloves, minced
• 1 teaspoon cumin powder
• 1 teaspoon oregano, dried
• 1 teaspoon smoked paprika
• 1 bay leaf
• 6 cups vegetable or chicken stock
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped (optional, for garnish)
• 0.25 cup sour cream or Greek yogurt (optional, for serving)
• 4 lime wedges (optional, for serving)

Directions

Step 1

Rinse the dried black beans thoroughly under cold water, removing any debris. Place the beans in a large bowl, cover with water, and soak for at least 8 hours or overnight. Drain and rinse before using.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, red bell pepper, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender and the onion is translucent.

Step 3

Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.

Step 4

Stir in the cumin, oregano, smoked paprika, and bay leaf. Cook for another 30 seconds to toast the spices.

Step 5

Add the soaked and drained black beans to the pot, along with the vegetable or chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beans are tender.

Step 6

Once the beans are fully cooked, remove the bay leaf from the pot. Use an immersion blender to partially puree the soup, leaving some chunks of beans and vegetables for texture. If you don’t have an immersion blender, transfer about 2 cups of the soup to a blender, puree, and then return it to the pot.

Step 7

Stir in the red wine vinegar, salt, and black pepper. Taste and adjust seasoning as needed.

Step 8

Ladle the soup into bowls and garnish with chopped cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of fresh lime juice, if desired.

Step 9

Serve warm and enjoy this hearty Cuban black bean soup with crusty bread or rice on the side.

Nutrition Facts

Serving size	(2579.5g)

Amount per serving	% Daily Value*
Calories	1264.0

Total Fat 46.0g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 3.7g
Cholesterol 30mg	0%
Sodium 8773.3mg	0%
Total Carbohydrate 160.0g	0%
Dietary Fiber 54.2g	0%
Total Sugars 23.5g
Protein 58.2g	0%

Vitamin D 0IU	0%
Calcium 468.0mg	0%
Iron 15.6mg	0%
Potassium 3355.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 18.1%

Carbs: 49.7%