Cuban Black Bean Soup

This Cuban Black Bean Soup is perfect for a frigid day. Made with delicious spices and lime juice, this bean soup recipe is both filling and flavorful. If you love black bean soups, you’ll want to try this recipe. This black bean soup is delicious and is like those typically found in Cuban restaurants.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 33 minutes

Total Time: 43 minutes

Servings: 6 Servings

Calories: 303 kcal per serving

Ingredients

2 teaspoons - Olive Oil
1 - Onion
2 stalks - Celery
2 - Carrots
2 tablespoons - Garlic
1 tsp - Oregano
1 tsp - Cumin
1 tsp - Coriander
2 teaspoons - Cayenne Pepper
30 ounces - Black Beans
4 cups - Chicken Broth
¼ tsp - Salt
¼ tsp - black Pepper
Lime Juice

Instructions

Place olive oil in a large stockpot or Dutch oven over medium heat.
Once the oil is hot, add the onion, celery, and carrots and cook for 5 minutes, stirring occasionally.
Add in the garlic and seasonings. Cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the black beans, followed by the chicken broth.
Increase the heat to medium-high and bring soup to a boil.
Reduce heat to medium-low and cover. Cook for 15-20 minutes. If you want a few whole black beans in your soup, reserve 1 cup now.
Use an immersion blender to puree the rest of the soup, adding in more chicken broth if desired to achieve your desired consistency.(Alternatively, allow the soup to cool slightly and carefully transfer the soup to a blender to puree.)
Add back in the reserved cup of black beans, if applicable.
Add additional seasonings to taste.

Nutrition