This tasty Cuban Black Bean Soup Recipe can be made with dry beans in your Instant Pot or cooked on the stovetop. Either way, you’ll love the flavor of this vegan dinner recipe! (See notes for using canned beans.)
Hey friends, wow, what a week. I hope you are hanging in there and doing ok. This vegan Cuban Black Bean Soup is comforting, wholesome, and sticks to your bones without being overly heavy. Full of amazing Cuban flavor, this hearty soup satisfies the tastes buds!
What I like about this recipe is that you don’t have to soak the beans if you don’t have time, so the whole thing comes together rather simply- although there is a little bit of chopping. 😉 Serve it up with roasted sweet potato or rice.
What you’ll need (Ingredients)
- Dried black beans (or sub-canned black beans)
- Onion and garlic cloves
- Bell peppers diced (red and yellow are nice)
- Chilies: ancho chili or poblano chili (optional, not traditional )or sub green bell pepper
- Tomato Paste
- Spices: oregano, bay leaves, ground cumin, smoked paprika ( instead of ham hock), cayenne, salt and black pepper
- Vegetable broth (or chicken stock)
- Sweetener: agave, sugar or honey
- Squeeze of fresh lime juice or red wine vinegar
- Olive oil – for sauteeing
Optional Garnishes: thinly sliced red onion (or scallions), cilantro, avocado, sour cream or vegan sour cream, toasted coconut, tortilla chips, roasted sweet potato or plantain “chips, sliced fresh chilies, or orange zest. Pick something crunchy, creamy and green. 🙂
How to make Cuban Black Bean Soup (Instant Pot instructions)
Step 1: Chop the veggies! This Black bean soup recipe is loaded up with onion, garlic and peppers – all great for immunity!
Step 2: Saute. Using the saute function in the Instant Pot, saute the onion, garlic and pepper in olive oil, until very soft, about 10 minutes.
Step 3: Add the spices, tomato paste, broth, water and dry black beans and give a good stir.
Step 4: Pressure cook on high for 30 minutes, then manually or naturally release. While the soup is pressure cooking, you could make the optional crispy roasted sweet potatoes to serve as a garnish.
Step 5: Blend part for creamier consistency. To give this a creamier texture, take 2 cups of the soup and blend or puree until smooth in a blender (or use an immersion blender) and add it back into the pot.
Step 6: Serve! Divide it among bowls, and then it’s just a matter of adding the delicious toppings! Generally, aim for crunchy, creamy, and herby.
Cuban Black Bean Soup Toppings
- Avocado slices
- sour cream or vegan sour cream
- cilantro or scallions (or both)
- pickled onions or thinly sliced red onion
- crunchy toasted coconut or tortilla chips or plantain chips (most traditional)
- roasted sweet potatoes (see recipe notes)
- lime wedges
Variations
- Stovetop (Dry Beans): Allow 2 hours of cooking time. In a large Dutch oven, saute the onion, garlic, peppers, and 2 teaspoons salt over medium heat on the stove until tender, about 10-12 minutes. Add the spices and tomato paste, and saute for one minute. Add the veggie broth and water (leave out the water if you soaked your beans). Scrape up any browned bits and bring to a simmer. Stir in the beans. Cover tightly, and simmer on low or medium-low until beans are tender about 1 hour. (If the liquid looks low, add a little more water.) Check for doneness- if using unsoaked beans, these may take an additional 30-45 minutes to get soft. Continue with step 6 in the recipe card.
- Stovetop (Canned Beans): Allow 30 mins cooking time. In a large Dutch oven, saute the onion, garlic, peppers, and 2 teaspoons salt over medium heat on the stove until tender, about 12-15 minutes. Add the spices and tomato paste, and saute for one minute. Add 6-7 cups of drained canned beans ( roughly 4 to 5, 14-ounce cans) and 2+ cups veggie broth. Bring to a simmer, adding more broth as needed and simmer for 15 minutes covered. Continue with step 6 in the recipe card.
Serving Suggestions and Storage
This hearty soup can be served on its own or with a leafy green salad and vegan cornbread muffins!
Leftovers will keep up to 4 days in the refrigerator in an air-tight container or can be frozen for up to 3 months.
More Favorite Black Bean Recipes!
Hope you enjoy this wholesome meal! Let us know your thoughts in the comments below!
xoxo
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Cuban Black Bean Soup (Instant pot and Stovetop)
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Yield: 6-8 1x
- Category: soup, stew, legumes, vegan dinner
- Method: instant pot or stovetop
- Cuisine: Cuban
- Diet: Vegan
Description
A delicious Cuban Black Bean Soup recipe can be made in an Instant Pot with dry beans or on your stovetop. Vegan and delicious! See notes for the stovetop version or canned beans.
Ingredients
- 3 tablespoons olive oil
- 2 onions, diced
- 2 bell peppers diced (red and yellow are nice)
- 1 ancho chili, diced (optional, not traditional)
- 6 garlic cloves, rough chopped
- 2 teaspoons salt
- 2 teaspoons oregano
- 2 bay leaves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/8– 1/4 teaspoon cayenne or chipotle (optional)
- 1 tablespoon tomato paste
- 4 cups veggie (or chicken) stock or broth
- 2 cup water
- 1 lb dried black beans , unsoaked (see notes)
——-
- 1 teaspoon sugar or honey
- squeeze of lime
Optional Garnishes: thinly sliced red onion (or scallions), cilantro, avocado, sour cream or vegan sour cream, toasted coconut, tortilla chips, roasted sweet potato or plantain “chips, sliced fresh chilies, or orange zest. Pick something crunchy, creamy and green. 🙂
Instructions
- Heat oil on the “Saute” function in your Instant Pot. Add the onions, peppers, garlic and SALT and saute for 10-12 minutes, until very soft. Take your time here.
- Add oregano, bay, cumin, smoked paprika and tomato paste. Saute 1 minute.
- Add veggie broth and water, scraping up any browned bits. (If using soaked beans, leave out the water.)
- Add the dry, unsoaked, black beans, give a stir and set instnat pot to high pressure for 30 minutes. ( if using soaked beans see notes). At this time you could make the roasted sweet potatoes if you like- see notes.
- Manually release (or natural) and give a stir.
- Add the sugar and lime. Fish out the bay leaves.
- For extra luscious, Blend 2 cups of the soup until very smooth and stir back into the soup. (Recommended!)
- Taste, and adjust salt, lime and heat- adding more cayenne if you like.
- Serve and garnish with a few toppings- they really do add to it! Something creamy like avocado ( or sour cream) something crunchy like the sweet potato chips or totasted coconut, something fresh- cilantro or scallions or onions.
Notes
To have the veggies look bright and colorful like the photos, remove half before pressure cooking, then stir them back in at the end.
Dry Beans Conversion -1 pound of dry black beans is roughly 2 ½ cups dry beans. If using cooked beans you’ll need 6-7 cups cooked beans ( or 4 -5 cans, 14-ounce cans).
Soaking Blackbeans: When talking with the farmer who grew these black beans, she told me that there is no need to soak black beans before cooking, because they are small and fresh. Other beans, yes, black beans no. So I’m not soaking them anymore. That being said, do as you please. 😉 If your beans are old, maybe best to soak them first. If you do soak your beans, reduce the pressure cooking time to 15 minutes, and leave out the 2 cups of water.
Sweet Potato Chips To make the sweet potato “chips”, thinly slice sweet potatoes or yams (do not peel) and lightly coat with olive oil and salt. Place on a parchment-lined sheet pan in a hot 425 F oven – for 10-12 minututes, flip, continue roasting until golden and crisp.
To toast coconut flakes, place in a skillet in a single layer on the stove over med- low heat. Stir occasionally, until golden and dont walk too far away. They brown quickly!
Stovetop w/ Dry Beans: (allow 2 hours cooking time for unsoaked dry beans) Follow the directions above, saute onion, garlic, peppers, and 2 teaspoons salt in a heavy bottom pot or Dutch oven, over medium heat on the stove, until tender, about 10-12 minutes. Take your time here. Add spices and tomato paste, saute one minute. Add broth and water ( leave out the water if you soaked your beans). Scrape up any browned bits and bring to a boil. Stir in the beans. Cover tightly, and simmer on low or medium low until beans are tender, about 1 hour. (If liquid looks low, add a little more water.) Check for doneness- if using unsoaked beans, these may take an additional 30-45 minutes to get soft. Resume the directions above starting at #6.
Stovetop (with Canned Beans): Allow 30 mins cooking time. In a large Dutch oven, saute the onion, garlic, peppers, and 2 teaspoons salt over medium heat on the stove until tender, about 12-15 minutes. Add the spices and tomato paste, and saute for one minute. Add 6-7 cups of drained canned beans ( roughly 4 to 5, 14-ounce cans) and 2+ cups veggie broth. Bring to a simmer, adding more broth as needed and simmer for 15 minutes covered. Continue with step 6 in the recipe card.
Nutrition
- Serving Size: 1 cup with no toppings
- Calories: 301
- Sugar: 8.3 g
- Sodium: 729.5 mg
- Fat: 6.5 g
- Saturated Fat: 1 g
- Carbohydrates: 49.4 g
- Fiber: 11.7 g
- Protein: 14 g
- Cholesterol: 0 mg
This soup is just what I was looking for. It is delicious and hearty, even pleased the discerning pallet of my husband. I used canned beans and the stove top. And made the sweet potato chips to go along with the soup. So good! Made enough to freeze.
Wonderful Patricia! Soup in the freezer is the best.
Absolutely delicious soup with excellent flavors and amazing texture (I followed the suggestion of putting part of the soup in the blender which made the soup very thick and creamy).
Awesome, glad you enjoyed this Kirsten!
Good!!
A perfect balance of flavors, satisfying for a stormy day. I split the recipe, used 2 cans of beans, and only needed 2 cups of broth. Thanks Sylvia!
Glad you enjoyed!
So good and flavourful. So good! My husband the carnivore asked me to make it again!
Happy to hear you both enjoyed!
Made the recipe as described but it didn’t look like the recipe’s picture. Everything was the colour of the beans. Visually unappealing but tasted great.
I’m glad the flavors were tasty Cindy.
The same amount of dried beans 2.5 cups is for the 1/2 and the 1X servings.
Thanks Marcella- adjusted the recipe. 🙂
Also instructions should include “remove the bay leaf” for people who aren’t as savvy (like my husband. ha)
Haha, ok updated it, thanks!
The beans didn’t cook all the way. Definitely recommend soaking! Or add a lot of time.
Hi Jacque, cooking time will depend a lot on the freshness of the beans. Young beans cook way faster.
We love this soup! I’ve made it twice in two weeks. The first time I soaked the beans and the second time I did not. From now on, I will soak the beans. They were fully cooked but much firmer when they had not been soaked before cooking. This recipe is a 100% keeper.
Ah yes, good experiment. I always feel better after eating soaked beans. Glad you enjoyed!
Excellent flavor. I like mine served with plain Greek yogurt.
Perfect!
Very nice balanced flavor although I modified the recipe slightly. It just begged for corn so I added two cans of sweet corn and two cans of diced tomatoes and chilis.
Perfect Patrick!
This soup was very good! My only complaint is that it actually took 55 minutes of cooking at high pressure to get tender beans, and I started with beans that I knew were fresh. I will definitely make again and adjust the time on the recipe now that I know.
Thanks for sharing Ariana- I think black beans must come in different sizes. Every time I make this, they come out tender in the allotted time. So I bet it is the size that varies?