Cuban Black Bean Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 136.8
  • Total Fat: 4.7 g
  • Cholesterol: 9.5 mg
  • Sodium: 583.6 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.8 g

View full nutritional breakdown of Cuban Black Bean Soup calories by ingredient
Submitted by:


I sometimes use boullion cubes with water if I don't have vegetable stock already made. I sometimes use boullion cubes with water if I don't have vegetable stock already made.
Number of Servings: 10


    2 cups dried black beans
    2 ounces bacon, chopped
    2 cloves garlic
    1 large onion, chopped
    1 large bell pepper, chopped
    1/2 tsp ground cumin
    1/2 tsp dried thyme
    6 cups vegetable stock
    1 28 oz can crushed tomatoes
    1 tbsp lime juice
    generous dash hot pepper sauce
    Chopped fresh cilantro for garnish


Place black beans in a large saucepan and cover generously with water. Bring to a boil and boil 2 minutes. Remove from heat, cover and let sit 1 hour. Drain beans and rinse under cold water. In 5 quart dutch oven saute bacon until crisp and fat is rendered. Remove and dicard or save for another use. add the onion, garlic, and green pepper and saute about 5 minutes until softened and slightly browned. Stir in cumin and thyme and saute 1-2 miutes longer. stir in stock, tomatoes and beans and bring to a boil. Simmer the soup, covered for about 1 hour or until beans are tender, stirring occasionally. Transfer about 2 cups of the beans and vegetables to to a food processor or blender and process until smooth. Return to the soup and stir in with the lime juice and hot sauce. Serve with a dallop of reduced fat sour cream and chopped cilantro to garnish.

Number of Servings: 10

Recipe submitted by SparkPeople user HONEYDRIPPER.

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