This Cuban Black Bean Soup is hearty, flavorful, and incredibly satisfying. With rich spices and a velvety texture, it's the perfect comfort food for chilly days or a cozy night in.
Cuban black soup is one of those deliciously cozy recipes that warm you from the inside out on a cold day.
It’s an ideal soup for meal prep, too, as it tastes amazing the second day when the flavors have had time to blend better.
I like to blend just a bit of the soup with a hand blender so it still has a lot of texture, but you can choose to blend it all to make it extra thick and creamy.
Why you’ll love this Cuban black bean soup
- It's seriously tasty: Earthy spices, a bit of heat, and a splash of citrus... this soup has some proper flavor.
- Super easy to make: It's perfect for busy nights, especially when you use canned beans.
- It’s good for you and super versatile: The soup is naturally vegan and gluten-free, plus you can pile on whatever toppings you love.
What you’ll need
Olive — A drizzle of good quality extra virgin olive oil adds a lovely richness to the base of your soup.
Red onion, carrot and celery — This classic trio of vegetables is where the flavor foundation starts. Chop them into fairly small pieces so they soften nicely.
Bell pepper — I used green bell pepper, but red or yellow peppers also work great in this soup. Just use whatever color you have on hand.
Garlic — Fresh garlic always adds the best flavor. If you're pressed for time, a little jarred minced garlic can do the trick.
Serrano pepper — Add as much or as little as you like to control the heat. To tone down the spice, take out the seeds before chopping. Jalapeño works as a good substitute, too.
Black beans — For the most authentic taste, soak dried black beans overnight and cook them yourself. But for convenience, good quality canned black beans are perfect – just make sure to rinse them well.
Vegetable stock — Both shop-bought and homemade veggie stock work well in this soup.
Orange juice — Freshly squeezed is best! The subtle acidity of the orange balances the richness of the beans and brings out the other flavors.
How to make vegan Cuban black bean soup
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the red onion, carrot, celery, green bell pepper, garlic and serrano pepper and cook for 5-7 minutes or until the vegetables soften.
Stir in the orange juice. Season to taste with salt and pepper and serve hot with your favorite toppings such as plant-based sour cream, diced avocado, lime slices, chopped red onion, chopped cilantro, or tortilla chips.
- Use an immersion blender (or regular blender in batches) to puree just a portion of the soup. This adds a lovely creaminess while still leaving some whole beans for texture.
- This soup freezes beautifully and tastes even better the next day, making it a fantastic make-ahead meal.
- Wait until the end of cooking to season with salt to taste. This helps ensure you don't over-salt, as flavors will concentrate as the soup simmers.
What to serve with Cuban black bean soup
- Cuban black bean soup is an invitation to personalize! Play with toppings like avocado, cilantro, lime wedges, sour cream, or a swirl of plant-based yogurt.
- White or brown rice is a simple and satisfying side that soaks up the flavorful broth.
- Serve the soup with your favorite tortilla chips, or add some Cuban flair with tostones (fried plantains).
Leftovers and storage
- Store: Cool the soup completely before transferring to an airtight container. Refrigerate for up to 4-5 days.
- Reheat: Warm gently on the stovetop over low heat until heated through. You can also reheat individual portions in the microwave.
- Freeze: Freeze in airtight containers or freezer-safe bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
If you liked this Cuban black bean soup, you might also like some of my other easy vegan soups:
- Escarole and Bean Soup
- Tomato Gnocchi Soup
- Vegan Creamy Mushroom Soup
- Chickpea Curry Soup
- Italian Lentil Soup