Cuban Black Bean Soup

Cuban Black Bean Soup | ChopChop


Rich in flavor and soft in texture, black beans are perfect for soup. Black bean soup takes well to the classic Latin-American flavors of cumin, chili, cilantro, and lime—add more or less of any of these, depending on what you like.

Hands-on time: 30 minutes
Total time: 2 hours, 30 minutes
Makes: 10 Cups

Kitchen Gear: 

Large heavy-bottomed pot 
Measuring spoons
Cutting board
Sharp knife (adult needed)
Measuring cup
Wooden spoon or heatproof spatula
Pot holders


2 tablespoons
olive oil
large onions, peeled and chopped
carrots, scrubbed or peeled, chopped
celery stalks, chopped
garlic cloves, peeled and minced or chopped
1 teaspoon
ground cumin
1 teaspoon
chili powder
1 1⁄2 teaspoon
dried oregano
1 teaspoon
cayenne pepper (if you like it spicy)
5 cups
(three 15-ounce cans) black beans, drained and rinsed
8 cups
low-sodium chicken or vegetable broth
2 tablespoons
fresh lime juice
2 tablespoons
chopped fresh cilantro leaves, for garnish
4 tablespoons
plain yogurt, for garnish


1. Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil. 
2. Add the onions, carrots, celery, garlic, and spices and cook until tender, 10 to 15 minutes. 
3. Add the beans and broth, raise the heat to high and bring to a boil. Lower the heat to medium and cook, partially covered, for 2 hours, stirring frequently. (If at any point the soup seems too thick and is starting to look like mud, add 1 to 2 cups more broth.)
4. Stir in the lime juice and taste the soup. Does it need anything to boost the flavor? More spices? Another squeeze of lime juice? A grinding of black pepper? A pinch of salt? Add whatever you think it needs. Serve right away, garnished with cilantro and yogurt, or cover and refrigerate up to 3 days.