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Easy One-Pot Cuban Black Bean Soup Recipe with Sofrito Base for Perfect Flavor

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A quick and hearty Cuban black bean soup made in one pot with a flavorful sofrito base. Perfect for busy weeknights and comforting meals.

Ingredients

Scale
  • 1 ½ cups dried black beans (270 g), soaked overnight or quick-soaked
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 4 garlic cloves, minced
  • ¼ cup fresh cilantro, chopped
  • 1 ½ tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 6 cups vegetable broth or water (1.4 liters)
  • Salt to taste
  • 2 tbsp fresh lime juice
  • Optional toppings: diced avocado, chopped scallions, crumbled queso fresco or feta

Instructions

  1. Soak black beans overnight in plenty of cold water (about 6 cups). For quick soak, boil beans for 2 minutes, cover and let sit for 1 hour, then drain.
  2. Heat olive oil over medium heat in a large pot. Add chopped onion and sauté for 4-5 minutes until translucent.
  3. Add diced green and red bell peppers and cook for 3-4 minutes.
  4. Add minced garlic and cook for 1 minute until fragrant, then stir in chopped cilantro.
  5. Sprinkle in ground cumin, dried oregano, and bay leaves; stir to coat the sofrito.
  6. Drain soaked black beans and add to the pot.
  7. Pour in vegetable broth or water and bring to a boil over medium-high heat.
  8. Reduce heat to low, partially cover, and simmer gently for 45 minutes to 1 hour until beans are tender but not mushy. Add water or broth if soup thickens too much.
  9. Remove bay leaves. Taste and add salt gradually, starting with 1 teaspoon.
  10. Stir in fresh lime juice. Optionally add smoked paprika or hot sauce for extra kick.
  11. Optional: Use an immersion blender to puree about one-third of the soup for a creamier texture.
  12. Serve hot, garnished with optional toppings like diced avocado, scallions, and crumbled cheese. Enjoy with crusty bread or a side salad.

Notes

Soaking beans reduces cooking time and improves digestibility. Partial blending creates a creamy texture without losing bean chunks. Soup flavors deepen after resting or next day. Leftovers keep well refrigerated for 4 days or frozen for 3 months. Adjust salt at the end to avoid over-seasoning. Use vegetable broth for richer flavor or water for a lighter option.

Nutrition

Keywords: Cuban black bean soup, one-pot soup, sofrito, easy black bean soup, comfort food, vegetarian soup, vegan soup, gluten-free soup

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