Black Bean Cuban Soup

7 Reviews
100% would make this recipe again

I have had a hard time reproducing anything remotely similar to the fragrant "real" Cuban black beans, until my friend Laura, who is married to Osquel, born and raised in Cuba, gave me a recipe handed down to her by his mother.

Soaking : 8 h Preparation : 15 min Cooking : 2 h 15 min
360 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Lactose Free
  • Nuts & Peanuts Free


2 3/4 cups black beans (dried) 500 g
1 onions, finely chopped 200 g
2 cloves garlic, finely chopped
1 yellow or red sweet peppers, cut into squares 200 g
2 tbsp olive oil 30 mL
1 tbsp dried oregano 2 g
1 tbsp ground cumin 8 g
4 bay leaf 0.4 g
1 cup white wine 250 mL
3 cups chicken broth 750 mL
2 cups strained tomatoes 500 g
2 tbsp soy sauce 30 mL
1 tbsp sugar 12 g
1 chorizo sausage (Spanish type), sliced into rounds 100 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 tbsp fresh cilantro, minced [optional] 4 g

Before you start

The beans must be soaked in water overnight.

A pressure cooker will reduce the beans' cooking time from 2 h 15 min to 40 min.


  1. Soak the beans overnight in a large bowl. In the morning, drain the water and set beans aside.
  2. Prepare the vegetables: Finely chop the onion and garlic; Cut the pepper into 1 cm squares. Slice the chorizo into rounds and set aside.
  3. Heat the oil in a large saucepan over medium heat. Sauté the onion, garlic, and pepper until softened, about 4 min. Add the oregano, cumin, and bay leaves and sauté one minute with stirring. Add a little salt. Pour in the beans and the wine. Cook about 2 min. Add the warm broth, tomatoes, soy sauce, sugar, and chorizo slices.
  4. Bring the beans to a boil then cover (leaving a small crack open), reduce heat and simmer for about 2 hours or longer until the beans are tender and the cooking liquid is thick. Stir occasionally while cooking. If using a pressure cooker the cooking time is reduced to 40 min.
  5. Once cooked, add freshly ground pepper and adjust the seasoning. Ladle the soup into bowls, garnishing with minced cilantro if desired, then serve.


The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

per 1 Serving (390 g)


% Daily Value




9 g

13 %

Saturated 2.4 g
+ Trans 0 g

12 %


10 mg


620 mg

26 %


48 g

16 %


13 g

50 %


5 g

Net Carbs

35 g


19 g

Vitamin A

27 %

Vitamin C

74 %


8 %


38 %


This recipe is :
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B1, Vitamin C, Zinc
Good source of  :
Copper, Vitamin B6
Source of  :
Calcium, Pantothenic Acid, Selenium, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Low  :
Calories, Cholesterol, Fat, Saturated Fat
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 1
Meat and Alternatives 2
Fats 1 ½
Other Foods 0

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Members' Reviews

7 Reviews (7 with rating only ) 100% would make this recipe again

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