THE RECIPE JOURNAL · Main Course
Smoky Black Bean Soup: A Vegetarian Cuban Delight
This hearty soup is packed with smoky flavors and wholesome black beans, making it a perfect comforting meal for any day. Easy to prepare and full of vibrant Cuban-inspired spices, it’s sure to warm you up from the inside out.
FROM THE KITCHEN • Smoky Black Bean Soup: A Vegetarian Cuban Delight
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the black beans in a large bowl, covering them with a few inches of cool water. Let them sit for at least 8 hours or overnight. When you're ready, drain and rinse the beans well.
02
Step 2
Heat some oil in a big pot over medium heat. Add the chopped yellow onion, paprika, and cumin seeds, cooking and stirring until everything smells amazing, about 3 minutes. Toss in the red and green bell peppers, garlic, oregano, and bay leaves. Keep cooking and stirring until the onions are soft and the peppers have mellowed, around 6 to 8 minutes.
03
Step 3
Next, stir in the vegetable stock, soaked black beans, tempeh, rum, and jalapeño. Turn the heat up a notch to medium-high and bring it all to a gentle simmer. Then lower the heat to medium-low and let it cook until the beans are tender, which should take about 45 minutes.
04
Step 4
Add some water to the pot and season with about 1 1/2 teaspoons of salt. Let the soup cook, stirring now and then, until the beans start to break down and the soup thickens — this will take another 30 to 40 minutes. Taste and adjust the seasoning with salt and pepper as needed. Don’t forget to fish out and toss the bay leaves before serving.
05
Step 5
Serve the soup hot, topped with slices of hard-boiled egg and a sprinkle of red onion for a little extra zing.
Why you’ll love it
This soup is packed with rich, smoky flavors that come from simple ingredients. It’s hearty, nutritious, and completely vegetarian, making it both satisfying and healthy. Plus, it’s easy to make and perfect for any day you want a comforting meal.
How to serve
Serve this soup with a side of warm crusty bread or over steamed rice. A dollop of sour cream or avocado slices can add creaminess, and fresh cilantro or a squeeze of lime will brighten the dish.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve after a day. You can also freeze the soup for up to 3 months; just thaw and reheat gently before serving.
