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4.75 from 12 votes

Cuban Black Bean Soup Recipe

Cuban Black Bean Soup made in an Instant Pot or on the stove. This Cuban favorite is made vegan for all to enjoy. Super quick and easy weeknight meal that's great for leftovers. 
Prep Time10 mins
Cook Time40 mins
Natural release20 mins
Total Time50 mins
Course: Dinner
Cuisine: American, Cuban
Keyword: Cub, Cuban cuisine, Cuban food, instant pot chili, instant pot recipes, Latino Recipes, Soup, Vegan Soup, Vegetarian Soup
Servings: 4
Calories: 240kcal

Ingredients

Cuban Black Bean Soup:

  • 1 tablespoon olive oil
  • 1 red onion peeled and roughly chopped (a tablespoon reserved for garnish)
  • 1 green bell pepper roughly chopped
  • 6 garlic cloves peeled
  • 2 teaspoons kosher salt plus more to taste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon Mexican or Italian dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 dried or fresh bay leaves
  • 1 pound dried black beans
  • 4 1/2 cups water

For Garnish:

  • 1 avocado pitted and sliced
  • 1/4 cup sour cream
  • Cilantro Leaves
  • 1 lime quartered

Instructions

To Make the Instant Pot Cuban Black Bean Soup:

  • Turn your Instant Pot to the "medium sauté function." Add the olive oil and when warm, add the red onion, bell pepper, garlic cloves, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes. 
  • Add the bay leaves, black beans and water. Stir until combined. Place the lid to the Instant Pot on and press “cancel." Then, turn the Instant Pot to “pressure cook” and set the timer to 40 minutes. Make sure the pressure knob is on “seal.” 
  • When the Instant Pot comes to pressure the timer will begin. When the timer goes off, do not do a quick-release. Allow the machine to do a natural-release which will continue cooking the beans further. 
  • When the natural release is done, you’re welcome to remove the lid, making sure you do it pointing away from yourself. Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency. 
  • Alternatively, you can transfer this to a blender in batches. 
  • Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves. 
  • Soup lasts up to 1 week when stored in an air-tight container in the fridge. 

To Make the Cuban Black Bean Soup on the Stove:

  • In a medium to large pot, set over medium heat, add the olive oil. Add the onion, bell pepper, and garlic, salt, ground cumin, coriander, oregano and crushed red pepper. Cook until softened and fragrant, about 5 minutes. 
  • Add the bay leaves, black beans and water. Stir until combined. Bring to a simmer and bring the heat down to medium low. Cook for about 1 1/2 hours, until the beans are tender.
  • Remove the leaves of bay leaves and discard. Using an immersion blender, blend the black beans until they’re smooth and cohesive. This will thicken the soup quite a bit, going from kinda watery to a good soup consistency. 
  • Alternatively, you can transfer this to a blender in batches. Divide amongst bowls and garnish with avocado, a dollop of sour cream, some of the reserved red onion and cilantro leaves. 
  • Soup lasts up to 1 week when stored in an air-tight container in the fridge. 

Nutrition

Serving: 4g | Calories: 240kcal | Carbohydrates: 20g | Protein: 10g | Fat: 5g | Cholesterol: 20mg | Sodium: 24mg | Potassium: 4mg | Fiber: 10g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 1.7mg