Cuban-Style Black Bean Soup


4.9 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 218.8
  • Total Fat: 8.2 g
  • Cholesterol: 0.4 mg
  • Sodium: 272.1 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 9.3 g
  • Protein: 10.7 g

View full nutritional breakdown of Cuban-Style Black Bean Soup calories by ingredient
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A tasty and flavorful soup to appease both carnivores and vegetarians. A tasty and flavorful soup to appease both carnivores and vegetarians.
Number of Servings: 6


    1 large red bell pepper
    1 medium yellow bell pepper
    1 medium green bell pepper
    1 jalapeno
    1 medium onion (preferably white, but vidalia does quite nicely)
    2 cloves of garlic
    8 oz. chicken/beef/vegetable stock
    3 cups black beans
    1 tbsp paprika
    3 tsp ground cumin
    2-3 tbsp olive oil
    Salt and black pepper to taste


Heat olive oil in the bottom of a deep pot. (You'll need the pot because this recipe will give you leftovers for days!)
Begin by sauteeing the chopped onion and garlic; be sure the pieces are chopped to a manageable size. (This is most important to ensure that the soup cooks evenly.)
Once the onion has just started to lighten and turn soft, throw in the peppers.
Make sure everything is chopped to the same relative size, both for eating comfort and to ensure thorough cooking.
Once the color of the peppers starts to brighten and the onion is almost clear, throw in the jalapeno, paprika and cumin.
When the veggies are coated and cooked to your comfort level, lower heat and pour in broth. (Vegetarians, enjoy your veggie broth, carnivores, I suggest the chicken--try for a low-sodium brand.)
Drain, but don't rinse, black beans.
Pour them into the veggie and broth mix, and simmer until beans are tender.
This may turn out to be one of those 30-minute meals, especially if you saute' a few chicken breasts to throw in the soup and cook up some yellow rice for the side.
You'll have leftovers for a few days, so I would reccomend this for a nice theme party, or a huge family.
No cooking times are listed because it's a matter of watching the food!

Number of Servings: 6

Recipe submitted by SparkPeople user ALABAMASLAMMA.


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Member Ratings For This Recipe

  • Incredible!
    3 of 3 people found this review helpful
    Alabamaslamma has a winner with this recipe! Loved the texture, how it looked, and most definetely the TASTE! Well done. Thanks for the share. - 4/18/10

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  • Incredible!
    2 of 2 people found this review helpful
    Being Cuban, I can tell you that this is definitely not Cuban-Style Black Beans...Jalapenos in Cuban food?! That said, this is a great recipe for a great twist! - 2/29/12

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  • Very Good
    2 of 2 people found this review helpful
    I made this soup with my college bound son. He said "good but not full bodied enough for me mom" so I added a can of diced tomatoes. He loved it and so did I , it took the soup closer to our roots in Italy. But he did me one better, the next day we added hot italian turkey sausage link 1/2 link-mmm! - 9/5/10

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  • Incredible!
    2 of 2 people found this review helpful
    I made the vegetarian variety - very tasty (not nearly as spicy as I thought using a jalapeno would be) and simple to make! - 2/26/08

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  • Incredible!
    2 of 2 people found this review helpful
    Easy and delicious!! - 8/27/07

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  • i added corizo sausages, little bit of cooked rice and corn, verytasty.i made this twice already - 5/14/16

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  • My whole family loves this recipe - thanks! - 9/10/14

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  • Absolutely delicious! - 5/15/13

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  • DELICIOUS!! I ate leftovers all week, and each time they were sooo good. I added an extra bell peppers and two serrano peppers instead of a jalapeno (it was a nice little kick), but overall, this recipe is FABULOUS! :) - 10/6/12

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  • made this soup today, I first used 8oz of chicken broth, low salt type. It was thick,so I added 4 more oz of the chicken broth, outstanding. - 1/28/12

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  • This was absolutely delicious! I added 2 jalapenos because I like mine spicy and it wasn't that bad, I also added chicken to mine and it turned out great. I will definitely be making this one again! - 5/31/11

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  • I make my soup just like this and I think it is great. My husband add some rice to it too. - 4/7/11

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  • I used veggie broth, and it was fantastic! My hubbie loves it, too! :) - 3/1/11

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  • This is really good. I followed the recipe exactly except that I added some jalapeno juice (I like mine spicy) and some cooked chicken. Really good. Thanks AlabamaSlamma from Mississippi SSSC - 2/2/11

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  • this is good with a little brown rice and has lots of leftovers - 1/22/11

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  • How much is one serving of this soup? - 2/14/10

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