Cuban Black Bean Soup (Sopa de Frijol Negro) Recipe
If you’re searching for a soup that’s comfort in a bowl, look no further than Cuban Black Bean Soup (Sopa de Frijol Negro). This soulful staple from Cuban kitchens is hearty, nourishing, and brimming with smoky aromas and spices. Each spoonful is rich with tender black beans, sweet peppers, and savory garlic. With its deep flavor and optional meaty undertone from ham hock, it’s a dish that brings people together around the table — and it’s as easy to make as it is satisfying to eat. Whether you love global cuisines or simply crave something cozy, Cuban Black Bean Soup (Sopa de Frijol Negro) deserves a prime spot in your recipe collection.
Ingredients You’ll Need
The magic of Cuban Black Bean Soup (Sopa de Frijol Negro) lies in its simplicity, where every ingredient plays a critical role in building that unmistakable depth of flavor. The blend of spices, veggies, and beans creates a hearty, creamy soup that’s as gorgeous to look at as it is to eat.
- 1 lb dried black beans: The superstar of the dish, these beans offer creaminess and a signature earthy flavor after simmering.
- 1 smoked ham hock: Infuses the soup with complex, smoky notes; if you prefer a vegetarian version, simply leave it out.
- 2 tablespoons olive oil: Brings everything together with a velvety richness; feel free to add more if needed while sautéing.
- 1/2 cup diced onion: Adds natural sweetness and a subtle aromatic bite that forms the flavor base.
- 1/2 cup diced red bell pepper: Provides a hint of sweetness and a splash of vibrant color.
- 1/2 cup diced green bell pepper: Balances sweetness with a slightly grassy, fresh note.
- 4 cloves garlic (minced): Packs the soup with irresistible garlicky warmth.
- 2 teaspoons ground cumin: Delivers that essential earthy, smoky spice Cuban Black Bean Soup (Sopa de Frijol Negro) is known for.
- 2 teaspoons dried oregano: Gives the soup an herbal lift and traditional Cuban aroma.
- 2 tablespoons red wine vinegar: Brightens the beans and rounds out all the rich flavors.
- 2 teaspoons granulated sugar: Balances acidity and smoky notes with just a hint of sweetness.
- 1 bay leaf: Adds an extra layer of herbal nuance as the soup simmers.
- 1/2 teaspoon salt: Essential for maximizing every savory note — taste and adjust as you like.
- 1/4 teaspoon black pepper: Just enough to bring a gentle background heat.
- Sliced avocado: Perfectly creamy and cooling on top of every bowl.
- Chopped cilantro: Lends a pop of freshness and eye-catching color.
- Sour cream: Adds luscious tang and creaminess to each bite.
- Lime wedges: The finishing touch for a zingy, citrus burst at serving time.
How to Make Cuban Black Bean Soup (Sopa de Frijol Negro)
Step 1: Soak the Beans
Start by getting the black beans ready for prime time. Soak them in plenty of water, either overnight or using a quick soak method. This helps soften the beans and ensures they’ll cook up nice and creamy in the soup, setting the stage for the perfect bowl of Cuban Black Bean Soup (Sopa de Frijol Negro).
Step 2: Simmer the Beans with Ham Hock
Place the soaked (and drained) black beans in a Dutch oven with the ham hock. Add enough water to cover the beans completely. Cover with a lid and gently simmer for 1 1/2 to 2 hours until the beans are beautifully tender. Keep an eye out — you might need to add more water as they cook to maintain that luxurious, soupy broth. This long, slow simmer coaxes all the deep flavor from the beans and ham hock. If you’re making it vegetarian-style, just simmer the beans solo.
Step 3: Make the Sofrito
While the beans are getting tender, heat olive oil in a large skillet over medium-high heat. Toss in the onions and both bell peppers, sautéing until they brighten and soften, about 1 to 2 minutes. Add minced garlic and let it go for about 30 seconds — just until it’s fragrant and mouthwatering.
Step 4: Flavor Boost
Stir ground cumin, dried oregano, red wine vinegar, sugar, bay leaf, salt, and pepper into the skillet. Let this aromatic mixture cook out for another three minutes to unlock its full flavor potential. Every Cuban kitchen swears by this essential sofrito for building the deep, complex notes that make Cuban Black Bean Soup (Sopa de Frijol Negro) unforgettable.
Step 5: Combine and Simmer
Scrape all that luscious sofrito into the Dutch oven with your beans. Turn up the heat to bring it all to a boil, then reduce to low and let the soup gently simmer for 30 to 40 minutes. While it bubbles, mash a few of the beans with a spoon right in the pot to achieve a wonderfully creamy consistency.
Step 6: Finishing Touches
Fish out the bay leaf and remove the ham hock. If any meat clings to the bone, pull it off and return it to the pot — that’s pure flavor! Give the soup a taste and tweak the salt or pepper if needed.
Step 7: Adjust the Texture
Prefer your Cuban Black Bean Soup (Sopa de Frijol Negro) ultra-smooth? Grab an immersion blender and blend some or all of it off the heat until you reach your desired thickness. If you love it chunky, just ladle it up as is.
Step 8: Serve and Enjoy
Ladle steaming soup into bowls and let guests top theirs with avocado slices, chopped cilantro, a dollop of sour cream, and a squeeze of lime. Every topping adds its own punch of color and freshness — enjoy!
How to Serve Cuban Black Bean Soup (Sopa de Frijol Negro)
Garnishes
The toppings are half the fun! Classic choices like sliced avocado, bright cilantro, tangy sour cream, and fresh lime wedges each lend their own flavor dimension. Don’t be shy — mix and match or pile them all on for a true fiesta in every spoonful of Cuban Black Bean Soup (Sopa de Frijol Negro).
Side Dishes
This soup is wonderfully filling on its own, but a side of fluffy rice is a beloved Cuban pairing. Crusty bread, tostones (fried plantains), or sweet slices of fried ripe plantain are also fantastic for soaking up every last bit of the broth. Round things out with a light salad to keep your meal balanced and fresh.
Creative Ways to Present
Try ladling the soup into wide, shallow bowls for an elegant look, and swirl in a little extra olive oil or sprinkle on some queso fresco. Serve mini soup shooters as a fun appetizer, or offer a toppings bar at the table so everyone can customize their Cuban Black Bean Soup (Sopa de Frijol Negro) exactly how they like.
Make Ahead and Storage
Storing Leftovers
Cuban Black Bean Soup (Sopa de Frijol Negro) only gets better after a night in the fridge! Let leftovers cool, then refrigerate in a sealed container for up to 4 days. The flavors will deepen and mellow, making your next bowl even tastier.
Freezing
This soup is super freezer-friendly. Once it’s completely cool, pour it into freezer-safe bags or containers (be sure to leave a little room at the top for expansion). Freeze for up to three months, then thaw overnight in the refrigerator when you’re ready for a quick, hearty meal.
Reheating
To reheat, pour the soup into a saucepan and warm it gently over medium heat, stirring occasionally. If it’s thickened up in the fridge, add a splash of water or broth to bring it back to its original soupy glory. Alternatively, microwave in short bursts, stirring in between, until steaming hot.
FAQs
Can I use canned beans instead of dried?
Absolutely! If you’re short on time, substitute with three to four cans of drained black beans. Skip the soaking and long simmer, but keep in mind the flavor and texture may be a bit different from traditional Cuban Black Bean Soup (Sopa de Frijol Negro).
Is this recipe vegetarian-friendly?
Yes, simply leave out the ham hock and use a good-quality vegetable stock to keep all the flavor without any meat. You’ll still achieve a deeply satisfying and authentic-tasting Cuban Black Bean Soup (Sopa de Frijol Negro).
Can I make this in a slow cooker?
Definitely! Add soaked beans, ham hock (if using), water, and all other ingredients except for the garnishes to your slow cooker. Cook on low for 7-8 hours or until the beans are tender, then finish with your favorite toppings.
How do I thicken the soup if it’s too watery?
If your soup turns out thinner than you like, simply mash more beans directly in the pot or blend part of the soup with an immersion blender. This gives Cuban Black Bean Soup (Sopa de Frijol Negro) a lush, creamy body without needing extra thickeners.
Can I add other vegetables?
Of course! Diced carrots or celery are lovely additions for more depth or nutrition. Just make sure not to overpower the iconic bean and pepper base that makes Cuban Black Bean Soup (Sopa de Frijol Negro) so iconic.
Final Thoughts
Sharing a pot of Cuban Black Bean Soup (Sopa de Frijol Negro) is like inviting a little Cuban sunshine into your home. With its complex flavors and comforting aroma, it’s a dish that’ll make you smile every time you whip it up. Don’t wait — gather your ingredients, simmer a batch, and savor every spoonful!
Print
Cuban Black Bean Soup (Sopa de Frijol Negro) Recipe
- Total Time: 2 hours 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful Cuban Black Bean Soup (Sopa de Frijol Negro) recipe that is perfect for a comforting meal. This soup is packed with the rich flavors of black beans, aromatic spices, and a touch of tangy vinegar.
Ingredients
For the Black Beans:
- 1 lb dried black beans
- 1 smoked ham hock (omit to keep the soup vegetarian)
For the Sofrito:
- 2 tablespoons olive oil (or more as needed)
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 tablespoons red wine vinegar
- 2 teaspoons granulated sugar
- 1 bay leaf
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper (or more to taste)
For Serving:
- Sliced avocado
- Chopped cilantro
- Sour cream
- Lime wedges
Instructions
- Soak The Beans: In a Dutch oven, add the black beans and ham hock. Cover with water and simmer for 1 1/2 to 2 hours until beans are tender, adding water as needed.
- Make The Cuban Black Bean Soup: Sauté onions, bell peppers, and garlic in a skillet. Add spices, vinegar, sugar, bay leaf, salt, and pepper. Add sofrito to beans, simmer for 30-40 minutes. Remove bay leaf and ham hock. Adjust seasonings. Blend if desired. Serve with garnishes.
Notes
- You can adjust the seasoning and spices according to your taste preferences.
- This soup tastes even better the next day as the flavors have time to meld together.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Cuban Black Bean Soup, Sopa de Frijol Negro, black bean soup recipe, vegetarian soup
