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Cuban Black Bean Soup

Cuban Black Bean Soup – Rich in protein and loaded with veggies and flavorful spices, this black bean soup is thick, hearty, and absolutely delicious! Oil-free, vegan, and 100% healthy recipe!

side angle view of a bowl full of healthy cuban black bean soup with items surrounding.

I had the weekend off and decided to make this vegan black bean soup. I’ve wanted to make this soup for some time and am so happy to finally add it to the recipe collection.

Black beans are a ‘superfood’ containing good amounts of fiber, protein, and other trace minerals important to good health. They are an ingredient I want to incorporate more of into my diet, and this Cuban black bean soup is a great recipe for that.

For this recipe, you will need to begin a day ahead by soaking the dried black beans. I have also included a shorter version, using canned black beans, for those who would rather have it ready within 1 hour.

Although using dried beans takes longer to put together, it’s pretty simple and delicious. My goal was to make this a black bean soup anyone can make, whether from scratch or not.

top down view of ingredients used to make cuban black bean soup.

Ingredients You’ll Need

In this recipe, black beans are simmered with veggies and flavorful spices for a wonderfully hearty vegan soup that will surely be a new favorite!

Here is everything you will need:

  • Black beans – use dried or canned (see notes in recipe card)
  • White onion
  • Celery
  • Carrots
  • Red bell pepper
  • Garlic
  • Bay leafs
  • Cumin
  • Smoked paprika
  • Vegetable broth – I like to use vegetable concentrate with water. My favorite is this Better Than Bouillon Vegetable Base (affiliate link). For this recipe, I used 1/4 teaspoon.
  • Orange
  • Salt + pepper
top down view of cuban black bean soup before bringing to a boil on the stovetop.

How To Make Cuban Black Bean Soup

This is a quick overview of the process with photos. The full printable recipe card is below.

  • Prepare the black beans. If using dried beans, pre-cook them or cook in the instant pot. Canned beans can simply be drained and rinsed before using. Set aside until ready to use.
  • Squeeze orange. Squeeze the orange juice and set the juice aside. Keep the orange halves for the soup.
  • Add ingredients to the pot. Add in the beans, carrots, celery, onion, garlic, red bell pepper, cumin, smoked paprika, salt & pepper, orange halves, and water, bring to a boil. Reduce heat, cover, and cook for at least 40 minutes, stirring occasionally.
  • Puree soup. Remove the oranges halves and bay leaves. Using a stick blender or cup blender, puree the soup until desired consistency.

And now your black bean soup is ready to enjoy!

top down view of freshly made pot of cuban black bean soup in a black pot before pureeing.

How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • Freezer: This Cuban black bean soup is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2 inch head space for expansion. Let thaw before reheating. You can also freeze larger portions in large ziplock bags.
  • Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm

Serving Suggestions

This hearty black bean soup is great on its own, but can be served with various toppings and sides to make it even better! Here are a few of my favorite options:

top down view of a bowl full of healthy cuban black bean soup with items surrounding.

More Black Bean Recipes!

If you try this easy black bean soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Cuban Black Bean Soup

A healthy, hearty, veggie filled cuban black bean soup that’s absolutely delicious!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 40 min
  • Total Time: 50 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Entree, Soup
  • Method: stovetop, simmer
  • Cuisine: Vegan, Cuban


  • 1 lb. dried black beans (or 4 cans – 15 oz.), rinsed and drained (see notes)
  • 1 large white onion, chopped
  • 4 garlic cloves, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 medium red bell pepper, cored and chopped
  • 2 bay leafs
  • 12 teaspoons cumin
  • 12 teaspoons smoked paprika
  • 3 cups water or vegetable broth
  • juice of one orange + orange halves
  • himalayan salt and pepper to taste



Soak beans: The night before, rinse beans in colander with cold running water. Pick through and remove any broken or shriveled beans. Place beans in large pot with 5 or 6 cups water and cover to soak overnight.

Pre-Cook Beans: Next day, drain beans and rinse again. Place beans back in pot, add water, bring to a boil and simmer covered for 1 hour, drain and rinse.

Orange: Juice the orange and set the juice aside. Reserve the orange halves for the soup.

Cook Soup: To the pot of freshly cooked beans, add the bay leaves, garlic, cumin, paprika, onion, celery, carrots, bell pepper, water/broth, orange halves, salt and pepper, reserving the orange juice for later. Bring to a boil, reduce heat, cover, and simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Add extra water as necessary (I used another 1 cup of water).

Puree: Once beans are tender, remove the orange halves and bay leaves. Use an immersion blender to blend soup to desired consistency. I blended about 3/4, leaving some chunkiness. You could also use a food processor/blender (this method may take two batches to complete). Blending is optional, you may like it chunky as is. Add the orange juice to the pureed soup and cook another 5-10 minutes.

To Serve: Serve alone or over a bed of cooked buckwheat, farro or brown rice. Top soup with a dollop of Sour Cream, Lime Cilantro Cashew ‘Sour Cream’ or Paprika Cashew Crema. You may also like to top it with diced onion, tomatoes, bell peppers, avocado, jalapenos, a squeeze of lime and/or cilantro.

Serves 4 generously, or 6 smaller portions.


Canned beans: If using canned beans, be sure to drain and rinse them well. Put ingredients in pot as in the instructions for ‘Cook’ but only use 2 cups water to start, bring to boil and simmer for 40 minutes, or until vegetables are tender. Add more water as needed. Continue with step 3. You may also decide to saute your onions, celery, carrots & bell pepper first on medium high heat using oil of choice for about 5 min before you start with your canned beans.

Instant pot: If you have an Instant Pot, you can cook dried black beans for 25 minutes with 4 cups of water. For reference, use this Instant Pot Black Beans recipe, see notes for making plain black beans.

Updated: Cuban Black Bean Soup was originally published in September 2012. It has been updated with new photos and helpful tips in February 2020.

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  1. Susan Ball says:

    I love the ability to increase the yield of the recipe however when I increase it every thing increases except the beans?

    1. Julie | The Simple Veganista says:

      Thanks so much for pointing that out! I’ve fixed the issue and the amounts change correctly. Enjoy the soup!

  2. This is AMAZING. Putting this recipe into regular rotation. Just the right amount of spice and sweetness. The only tweak I made was to use No-Chik’n stock, rather than veggie stock. Other than that, I followed the recipe exactly. Perfection. Thank you!
    I’m now off to trawl through your chili recipes 😊

  3. I really liked this soup. The only real work was chopping the carrots. Since I used canned beans for simplicity. It turned out great, I love the garnish of raw tomatoes and I also added some crushed up tortilla chips. I would definitely make this again!

  4. Today is the second time I made this soup. It was absolutely delicious the first time around! Very healthy and tastes just divine. I added more veggies than it called for, and being of Southeast Asian heritage, I upped the spices a little. But this basic recipe is really excellent!

  5. Keri Bainborough says:

    Love this recipe! It looked a little dubious whilst cooking and we were all like “that looks way TOO healthy!” Haha! But it was so delicious and even tastier the next morning! Thank you. And the amount of cumin is PERFECT. I topped mine with home made chilli relish as well and it was divine!

  6. I love this recipe, it;s so easy. I left out some of the added veggies. I didn’t have them. And I used chicken broth and canned beans. It still tastes great! Much thanks to you and also all those who weren’t afraid to experiment.

  7. Super delicious and easy to make!

  8. wow. Made as written excepting only 1 tsp of cumin. Absolutely fabulous soup

  9. This was a BIG HIT in our house! YUM! Easy! I never took the orange halves out – just blended them right in.

  10. A whole TABLESPOON of cumin??? Nope. Not Cuban. Why do people insist on adding so much cumin to recipes? In Cuban cooking, cumin is not suppose to overpower the whole dish.

    1. Julie | The Simple Veganista says:

      I agree Natalie, typically the spices in Cuban cuisine are minimal, but the cumin is just so good in this recipe I used 1 tablespoon. I will add a note to use only 1 teaspoon for authenticity. Thank you for the feedback!

      1. Kristen Seery says:

        Great recipe, lovely response to another user’s “feedback”, though I agree with you that the cumin is so good that the amount in your recipe works great. Thank you for posting!

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