Smoky Vegetarian Cuban Black Bean Soup

This hearty soup combines smoky spices with tender black beans for a comforting and flavorful meal. It's easy to make, packed with protein, and perfect for a cozy weeknight dinner.

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TIME1 hr 40 min

SERVINGS4

RATING4.9 / 5

COOKBOOK / 6648

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 pound dried black beans ¼ cup vegetable oil 1 large yellow onion, finely chopped 1 tablespoon smoked paprika 2 teaspoons cumin seeds 1 red bell pepper, diced 8 cloves garlic, minced 2 teaspoons dried Mexican oregano, crushed between your fingers 2 bay leaves 6 cups vegetable stock 1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®) 2 tablespoons dark rum (Optional) 1 jalapeño pepper, seeded and chopped 2 cups water 1 ½ teaspoons salt salt and freshly ground black pepper to taste ½ cup sliced hard-boiled eggs (Optional) ½ cup finely chopped red onion

02 / HOW TO MAKE IT

Let's cook.

01

Soak the black beans

Start by soaking the black beans in a large bowl, covering them with a few inches of cool water. Let them sit for at least 8 hours or overnight. When you’re ready, drain and rinse the beans well.

02

Saut Aromatics and Peppers

Heat some oil in a big pot over medium heat. Add the chopped yellow onion, paprika, and cumin seeds, and cook, stirring occasionally, until everything smells amazing—about 3 minutes. Then toss in the red and green bell peppers, garlic, oregano, and bay leaves. Keep cooking and stirring until the onions are soft and the peppers have mellowed, around 6 to 8 minutes.

03

Simmer Beans and Tempeh

Next, pour in the vegetable stock along with the soaked beans, chopped tempeh, rum, and jalapeno pepper. Turn the heat up to medium-high and bring the mixture to a gentle simmer. Once it’s simmering, lower the heat to medium-low and let it cook until the beans are tender, which should take about 45 minutes.

04

Simmer and Season Soup

Add some water to the pot and season everything with about 1 ½ teaspoons of salt. Keep cooking, stirring every now and then, until the beans start to break down and the soup thickens nicely—this will take another 30 to 40 minutes. Taste and adjust the seasoning with salt and pepper, then fish out the bay leaves and discard them.

05

Garnish and Serve

Serve the soup warm, topped with slices of hard-boiled egg and a sprinkle of red onion for a little extra kick.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use dried black beans soaked overnight for the best texture and flavor.
- Toast the smoked paprika and cumin before adding liquids to release their full aroma.
- Simmer the soup slowly to let the flavors deepen and meld together.

Why you’ll love it

This soup is packed with bold, smoky flavors that make it feel hearty and satisfying. It’s a great way to enjoy a protein-rich vegetarian meal that’s both comforting and nutritious. The spices and vegetables come together to create a rich, warming dish perfect for any season.

Serving ideas

Serve this soup with warm cornbread or crusty bread for dipping. A dollop of sour cream or a sprinkle of fresh cilantro adds a nice touch. It also pairs well with a simple green salad for a balanced meal.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—divide into portions and freeze for up to 3 months. Reheat gently on the stove, adding a splash of water if it thickens too much.