This quick and easy Cuban Black Bean soup is healthy and packed with flavor! This soup comes together so quickly thanks to the seasoned canned beans.
The cumin, lime juice, and cilantro add a Cuban flair and freshness to the soup. I love this dish. It is flavorful, spicy but not hot, and hearty. It’s a meal in a bowl, especially when served with a side salad and crusty bread. So good!
HOW DO I MAKE CUBAN BLACK BEAN SOUP?
First, saute the finely chopped bacon until the fat is rendered out. I like to leave the bacon in the soup instead of scooping it out. The flavor of the bacon is delicious, but I want to keep the silkiness of the soup intact. Plus, blending the soup with the crispy bacon helps to thicken the soup. If you like the mouthfeel of the bacon pieces, scoop out the chopped bacon and sprinkle it on top of the finished dish.
Next, sweat the aromatic veggies in the bacon fat. Add the beer and bring to a boil. Sprinkle in the spices.
Puree the soup with an emersion blender, then add the last can of beans. Stir in the cilantro and lime juice. You are ready to serve the soup piping hot, topped with sour cream, cheddar cheese, and avocado slices if desired.
CAN I VARY THE INGREDIENTS?
- Make the soup vegetarian by omitting the bacon and saute the vegetables in 1 tablespoon coconut oil. Use vegetable stock instead of chicken stock.
- Need gluten-free? Swap red wine or additional broth for the beer. You can also use a gluten-free beer if you find one that you like.
- Do you like hiding veggies in your recipes? Add a cup of salsa or a can of Rotel tomatoes. Shredded carrots, celery, or corn are all delicious additions.
- If you don’t like cooking with alcohol, use an equal amount of broth or stock.
- Add a few jalapenos or a can of chopped green chiles to bring additional heat and spice.
I like to serve this quick and easy soup recipe with either Southern Hushpuppies or a slice of Cheddar Jalapeno Bread. A side of Mexican Grilled Corn or Easy Sugar Snap Peas and an icy Classic Cadillac Margarita rounds out and completes the meal.
A quick and easy Cuban Black Bean soup is a healthy and nutritious lunch or light dinner. Pair with a green salad and crusty bread for a perfectly comforting meal.
4 slices bacon, minced
1 cup diced sweet onion
For garnish: sour cream, shredded cheddar cheese, sliced avocado, tortilla strips, sliced scallions
1 cup minced red bell pepper
2 tablespoons minced garlic
1 bottle (12 oz.) beer, (I like Corona, but any will do)
1 cup chicken stock
4 cans (15 oz. each) seasoned black beans, undrained
1 tablespoon Worcestershire sauce
1 teaspoon cumin
1 teaspoon chili powder
2 teaspoons hot sauce
1 teaspoon Adobo seasoning
¼ cup minced fresh cilantro
2 tablespoons lime juice
Salt and pepper to taste
In a large Dutch oven over medium heat, add the minced bacon and cook until very crisp. You can either leave the meat in the pot or use a slotted spoon to remove the bacon bits to add as a garnish later.
Add in the onion and cook, stirring, until translucent, about 10 minutes. Slide in the red bell pepper and garlic. Cook, stirring occasionally, until fragrant – approximately 4 minutes.
Pour in the beer and allow the alcohol to burn off, about a minute.
Add the chicken stock, 3 cans of black beans with their juice, Worcestershire sauce, cumin, chili powder, hot sauce, and Adobo seasoning. Stir well and bring to a boil.
Reduce the heat to low and simmer for 10 minutes.
Remove the soup from the heat. Using an immersion blender, puree the soup to your desired consistency. Stir in the last can of black beans with their juice.
Return to the stove over medium heat. Stirring often, bring the soup back to just under a simmer. Stir in the cilantro and lime juice. Taste and adjust the seasonings for salt and pepper.
Serve hot, garnished with your choice of sour cream, shredded cheese, avocado, chopped onion, or tortilla strips.
- Category: Starter
- Method: Simmer
- Cuisine: Cuban
Keywords: quick and easy soup recipe, black bean soup, Cuban food, weeknight dinner, soup recipes, cuban black bean soup