Cuban Black Bean Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook until softened.
2. 2 Stir in garlic, cumin, smoked paprika, and oregano; cook for another minute until fragrant.
3. 3 Add black beans, diced tomatoes, vegetable broth, salt, and black pepper. Bring to a boil.
4. 4 Reduce heat and simmer for 45 minutes, stirring occasionally.
5. 5 Stir in lime juice and cook for an additional 5 minutes.
6. 6 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For extra depth, add a splash of Worcestershire sauce.
• To make it vegan, ensure your broth is plant-based.
• Add diced avocado or a squeeze of lime for extra freshness.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with warm cornbread or a side of steamed rice.
• Top with a dollop of sour cream or a sprinkle of cheese for a creamy touch.

FAQ