Cuban Black Bean and Potato Soup Recipe | Vegetarian Times Skip to main content

Cuban Black Bean and Potato Soup

The distinctive flavor of this soup comes from a sofrito, a puréed mix of onions, garlic, and bell peppers.

Ingredients: 

Ingredients: 

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1 medium onion, diced (1 ½ cups)
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1 small red bell pepper, diced (1 cup)
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1 small green bell pepper, diced (1 cup)
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6 cloves garlic, peeled and sliced
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6 cups cooked black beans, divided
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3 medium potatoes, peeled and diced (2 ½ cups)
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2 Tbs. white wine vinegar
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1 Tbs. ground cumin
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1 Tbs. fresh oregano leaves
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1 bay leaf
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½ tsp. salt

Instructions: 

1. Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.

2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.

Nutrition Information: 

Calories: 
321
Protein: 
18 g
Total Fat: 
1 g
Saturated Fat: 
<1 g
Carbohydrates: 
62 g
Cholesterol: 
0 mg
Sodium: 
610 mg
Fiber: 
18 g
Sugar: 
4 g
Yield: 
Serves 6

Comments on this Recipe

How can it be 6 cups with all the ingredients and 6 to 7 cups of water?

this was real good....

This is the best black bean soup I've ever had!!

Very good, but: - halve the vinegar amount - quadruple the salt amount

WOW!!!!! OMG!!!! A Vegan recipe from VT that DID NOT call for ADDED FATS!!!!!!!!! There IS hope!

I just finished eating it & it was delicious!!! Just let it simmer for about an hour for the flavors to marry nicely. Also, if you add a little extra salt, pepper & a dallop of sour cream it becomes even better!

I thought it was a little too much liquid. I used 4c broth + 2 water, and omitted the vinegar. The taste was really good though.

WOW!!!! Great Soup!!

I am wondering the same thing as Lisa! We just made this soup, following the recipe, and it came out incredibly watery and bland. Is something off in the recipe?

The 6-7 cups is obviously wrong. I will try the recipe just adding enough water to make a thick soup. Will post when I know how much that is.

I wish I had read the comments before I made it. Mine looks really watery and I'm worried it's going to be bland too. Also, it took quite a bit longer than 30 minutes.

I have made this 3 or 4 times, IT IS NOT 6-7 cups of water! I have made it using only the water left after the beans were cooked and it was a little dense but still good. Last night I added one glass of water (about 2 cups) and it helped make it more soup like and still really good. I also added 1 Tbs of paprika but the amount above should be base suggestion, you want to add more.

Really flavorful! my boyfriend and i made this last night... definitely a favorite and we will make again. Thought there were too many potatoes and will add fewer next time. And I think we also over pureed the mix - TOO liquidy -- but delicious!

Sounds awesome, I'm probably gonna make this for a party. Does anyone think apple cider vinegar would work? I hate the thought of buying a new thing of vinegar that I will probably never use...

Made this and it was a little too bland. I added some red pepper flake and dry oregano and that seemed to fix the issue. I think I will make this again, but I will add a few more spices, I think.

Is white wine vinegar approved for kids because this is for my school project and i have to share it with the class.

good "winter" dish to warm me up.......It needs a little chili and spices..

If you're expecting this bean soup to taste spicier (closer to Mexican black beans) look elsewhere. This is a recipe with essential Cuban spices/seasoning: cumin/bay leaf/organo, which make for a layered dish. No chilis, no hot spices. This black bean soup is also meant to be thinner than those thickened with sour cream or similar. Just let it simmer uncovered until it thickens.

This was incredible, but only with a fraction of the water (I used about 3 cups with a tsp of vegetable soup base) and with salsa added to the bowls. B/c I added hot peppers, and too many hot peppers, we also used a dollop of sour cream, which really takes it to the 4-star level. This recipe calls for more potato than needed, in my opinion. This soup was so easy and so good (done my way at least) that we'll be making it on a regular basis.

I made this recipe using 4 cups of no-chicken broth (instead of water) and only 2 potatoes. I also added a tsp. of red pepper flakes. It was quite good.

Very tasteless. Kept adding spices but still tasteless. Wouldn't recommend.

Tasted bland. It did not wow me in anyway. I do not recommend.

I made this recipe using 4 cups of no-chicken broth (instead of water) and only 2 potatoes. I also added a tsp. of red pepper flakes. It was quite good.

Maybe it is just me but I found it to be bland

How much soup does this recipe make?