Cuban Black Bean Soup


Quick and easy is always good. Quick, easy and incredibly delicious is just amazing. This soup is so easy to create and the addition of the spices gives it complexity not always associated with quick cooking recipes. This is the perfect soup for a cool crisp day. In less than 30 minutes a warm, robust soup is ready. Serve with some bread or rice and you have a meal on your hands.


– 4 cups of black beans, cooked or canned;
– ½ onion, finely chopped;
– ½ bell pepper, chopped (I went with a red one for color);
-2 cloves of garlic;
– ¼ cup of white wine;
-2 cups of vegetable stock or water;
-1 teaspoon of cumin;
– ½ teaspoon of dried oregano, crushed;
-1 bay leaf;
-2 tablespoons of El Pato tomato sauce (optional but delicious);


Heat oil in a medium-sized saucepan or stockpot. Add onion and bell pepper and sauté until soft. Toss in garlic and continue cooking for 30 seconds or until garlic is fragrant.


Deglaze the pan with white wine, making sure to scrape up any little pieces of deliciousness stuck to the bottom. Add beans, stock, cumin, oregano, bay leaf, tomato sauce (if using) and salt.

in pot

Cover and let simmer for 15-20 minutes. Ladle into bowls and slurp away.

2 thoughts on “Cuban Black Bean Soup

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s