Cuban Black Bean Vegetarian Soup

A deep flavorful and soulful black bean soup that is guaranteed to chase away your deepest winter blues.

The traditional Cuban Black Bean Soup uses a ham hock to create depth of flavor. I personally think that working with slow cooked beans, spices and other natural ingredients helps you boost up the flavor profile without the meat. Meat has its place but not in a deep comforting pot of beans. Adding the soy sauce to the base added a depth of rich smokiness without any clashing of other tastes and looks like the kids now have a new favorite. Here is a more traditional version, but mine has more spicy goodness and the kids love it.

All of that goodness in this Cuban Black Black Soup, gets topped with a lime crema and minced carrot chimichurri. And, this recipe can be kept vegan by using vegan sour cream, so there, all you need to do is believe me when I tell you that the flavors are deep rich and compatible. The deep creaminess of the soup is created by cooking the beans for a long time, and yes, if you are like me you will probably use your pressure cooker and cut down on the cooking time. However, to get this right I did cook this for almost an hour in the pressure cooker.

Spiced Black Bean Soup with Lime-Cilantro Cream

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Rinku Bhattacharya
• Total Time: 42 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

A thick, hearty black bean soup, deeply flavored with cumin and a touch of cayenne. Finished with a zesty lime-cilantro cream, it’s a comforting and robust meal.

---

Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons (44ml) oil
• 1 large onion (finely chopped)
• 4 to 6 cloves of garlic
• 1 small to medium bell pepper diced
• 1 carrot (finely diced)
• 1 tablespoon (15ml) freshly ground cumin
• 1 teaspoon (5ml) red cayenne pepper
• 3 tomatoes (diced (can be subbed with 1/2 can or jarred tomato with juices))
• 2 tablespoons (30ml) cider vinegar
• 2 tablespoons (30ml) soy sauce
• 3/4 cup (177ml) of dried black beans (soaked for about 4 hours,see note)
• 4 cups (946ml) of water
• 2 tablespoons (30ml) sour cream or yogurt
• 2 tablespoons (30ml) lime juice
• 1 medium sized carrot (minced)
• 2 tablespoons (30ml) chopped cilantro
• 1/2 teaspoon (2.5ml) red cayenne pepper

---

Instructions

1. Heat the oil in a large pot over medium heat. Add the chopped onion, diced bell pepper, and diced carrot. Cook for 5 to 6 minutes until softened. Add the garlic and cook for 1 minute more.
2. Stir in the cumin and cayenne pepper. Add the diced tomatoes, cider vinegar, and soy sauce. Cook for 2 minutes to combine the flavors.
3. Add the soaked black beans and 4 cups of water. Bring to a boil, then reduce heat to a gentle simmer. Cook partially covered for 1 to 1 1/2 hours, stirring occasionally, until the beans are completely tender. Add more water if the soup gets too thick.
4. Use an immersion blender to partially puree the soup — blend about half for a thick, chunky texture. Season with salt and pepper.
5. For the lime-cilantro cream: stir together the sour cream or yogurt, lime juice, minced carrot, chopped cilantro, and cayenne pepper.
6. Ladle the soup into bowls and top each with a generous spoonful of the lime-cilantro cream.

Notes

For a vegan version, use vegan sour cream. Cooking the beans in a pressure cooker can reduce the cooking time significantly. The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Category: Main Course
• Cuisine: Latin American

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3 grams
• Sodium: 600 mg
• Fat: 8 grams
• Carbohydrates: 40 grams
• Fiber: 15 grams
• Protein: 12 grams
• Cholesterol: 0 mg

If You Liked This Recipe, You’ll Love These

• Vegetarian Tikka Masala
• Vegetarian: Pulled Mushroom Tacos
• Roasted Tomato and Lentil Soup with Masala Chickpeas