Cuban Black Bean Soup with Cod Crock Pot

Indulge in the comforting warmth and bold flavors of Cuban Black Bean Soup with Cod, a slow-cooker delight that's perfect for busy weeknights or lazy weekends. This hearty recipe combines tender black beans, smoky paprika, and earthy cumin with a medley of sautéed vegetables for a rich, savory base. Fresh or frozen cod fillets are gently poached in the broth, adding a delicate, flaky texture that's balanced by a burst of lime juice. The crock pot does all the heavy lifting, transforming simple, wholesome ingredients into a beautifully spiced meal with minimal effort. Whether garnished with fresh cilantro or paired with crusty bread, this protein-packed soup brings a taste of the Caribbean to your table, making it a must-try for both seafood lovers and soup enthusiasts.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 1 pound dried black beans
• 6 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium carrot, diced
• 4 cloves garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 leaves bay leaves
• 4 cups vegetable broth
• 3 tablespoons tomato paste
• 1 pound cod fillets (fresh or frozen)
• 2 tablespoons lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional)

Directions

Step 1

Rinse and sort the dried black beans. Place them in a large bowl, cover with water, and soak overnight (8-12 hours). Drain and rinse before using.

Step 2

Heat the olive oil in a skillet over medium heat. Add the diced onion, green bell pepper, and carrot. Sauté for 5-7 minutes until softened.

Step 3

Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika. Cook for an additional 1-2 minutes until fragrant. Remove from heat.

Step 4

In the crock pot, combine the soaked black beans, sautéed vegetables, bay leaves, tomato paste, vegetable broth, and water.

Step 5

Stir to combine all ingredients and then cover the crock pot. Cook on low for 8 hours or until the beans are tender.

Step 6

About 20 minutes before the cooking time is up, cut the cod fillets into 2-inch pieces and add them to the crock pot. Gently stir to submerge the fish.

Step 7

Cover the crock pot and continue cooking on low for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.

Step 8

Stir in the lime juice, salt, and black pepper to taste. Adjust seasoning if needed.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro if desired. Serve hot, optionally accompanied by crusty bread or rice.

Nutrition Facts

Serving size	(3729.5g)

Amount per serving	% Daily Value*
Calories	1760.7

Total Fat 43.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 6.6g
Cholesterol 195.0mg	0%
Sodium 6019.3mg	0%
Total Carbohydrate 208.4g	0%
Dietary Fiber 60.1g	0%
Total Sugars 32.7g
Protein 145.2g	0%

Vitamin D 181.4IU	0%
Calcium 541.7mg	0%
Iron 20.5mg	0%
Potassium 6443.5mg	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: 21.7%

Protein: 32.2%

Carbs: 46.2%