Traditional recipes

Basic bean soup recipe

Basic bean soup recipe

  • Recipes
  • Dish type
  • Soup
  • Bean and lentil soup
  • Bean soup

My Italian mother-in-law rattled this one out to me over the phone years ago. So glad I wrote it down! The kids love it for a simple and quick dinner.

3 people made this

IngredientsServes: 4

  • olive oil
  • 1 large onion, diced
  • 2 cloves garlic, or more to taste
  • 500ml tomato passata
  • 1 1/2 tins cannellini beans
  • 1 tablespoon dried basil
  • 1/2 teaspoon oregano
  • salt and ground black pepper to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat olive oil in a pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  2. Pour tomato passata into the pot; stir. Add cannellini beans, basil, oregano, salt and pepper. Bring the mixture to a simmer, reduce heat to medium-low, and cook until the beans are hot, 5 to 7 minutes more.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Easy Instant Pot Bean Soup Recipe

This post may contain affiliate links which won’t change your price but will share some commission.

Let’s make an easy, comforting, healthy dinner that is about as budget-friendly as you can get!

In Fall and Winter, we crave soup. It’s one of my favorite meals to make for several reasons:

  1. Simple
  2. Clean ingredients
  3. Leftovers! – Just reheat and serve with bread or crackers and a side salad
  4. Allergy-friendly – it’s so easy to make soup that is free of the top 5 allergens or fits your friend’s new vegan/paleo/keto lifestyle
  5. Budget-friendly – broth, vegetables, maybe some rice and meat? All inexpensive real food that we keep in our kitchen all winter long

Basic Black Bean Soup

Like the basic black dress, this soup takes to all sorts of accessorizing. See the &ldquoDifferent Spins&rdquo section for some ideas. To shorten the cooking time of the beans a bit, you could soak them overnight in cold water to cover by 2 inches. When you&rsquore ready to make the soup, drain off the soaking water before proceeding. The cooking time in step 2 will be cut in half.

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups dried black beans
  • 9 cups water
  • 3 tablespoons tomato paste
  • 1½ teaspoons oregano
  • 1 teaspoon cumin
  • ¾ teaspoon salt

1. In a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is tender, about 7 minutes. Add the beans and water, and bring to a boil.

2. Reduce to a simmer and skim any foam that has risen to the surface. Stir in the tomato paste, oregano, cumin, and salt. Cook, partially covered, stirring occasionally, until the beans are very tender, about 1½ hours. Check occasionally to make sure there&rsquos enough water to just cover the beans.

3. Transfer about one-fourth of the beans, with liquid, to a food processor or blender and puree. Then stir the puree back into the soup. (Or, if you have a hand blender, blend about one-fourth of the soup directly in the pot.)

Makes 4 servings.

Nutrition per serving: 374 calories, 4.5g total fat (0.7g saturated), 0mg cholesterol, 24g dietary fiber, 65g carbohydrate, 21g protein, 689mg sodium.

A good source of: fiber, folate, magnesium, potassium, thiamin.

34 Anything-But-Basic Bean Recipes

Stop thinking of beans as a basic pantry staple and start thinking of them as a go-to ingredient. Black bean burgers, homemade hummus, vegetarian tacos and even brownies — beans can do so much more than just bulk up soups and salads!

Related To:

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Con Poulos Prop Stylist: Marina

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Melissa Libertelli

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Tara Donne ©FOOD NETWORK : 2012, Television Food Network, G.P.

Photo By: Antonis Achilleos

Photo By: Chantell Quernemoen

Photo By: Kat Teutsch Prop Stylist: Marina Malchin 917 751 2855

Photo By: Antonis Achilleos

Spicy 3-Bean Chili Salad

This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.

Black Bean Burgers

Ree says, "Before I met my husband, I was a vegetarian. I don't make many meatless dishes on our cattle ranch, but I still love this one." And it&rsquos easy to see why: hearty black beans, chili powder, hot sauce and melty cheese. Yum!

Navy Bean Soup

This hearty and satisfying white bean soup gets its signature flavor from the addition of ham. Cook the beans with two hocks to infuse them with a deep, smoky savoriness.

Beef and Bean Burritos

What to do with that can of refried beans? Make burritos, of course! Ree&rsquos are easy to whip up on a flash &mdash they&rsquore ready in just 35 minutes.

Cauliflower and Bean Chili

This vegetarian bean chili is head and shoulders above the rest &mdash a head of cauliflower, that is! Use a box grater to make cauliflower crumbles and add them during the last 10 minutes of cooking for a bean chili that has all the flavor you love &mdash along with an extra boost of nutrition!

Classic Hummus

Hummus has to be one of our favorite ways to use up canned chickpeas. Just give them a spin in the food processor along with a few other pantry and refrigerator staples and you&rsquove got a wholesome and delicious dip or sandwich spread. Easy!

Three Bean Salad

The perfect side dish for everything from baked chicken to grilled steaks, Jeff&rsquos simple bean salad comes together in just 20 minutes. And, thanks to vibrant green beans, white cannellini beans and red kidney beans, it looks great, too.

Tuna, White Bean and Olive Flatbread Pitas

Even if your pantry is close to bare, you probably have the fixin's for these super-simple and special flatbreads. The combo of sun-dried tomatoes and vinegar gives the bean spread a tangy earthiness that goes great with the tuna-and-olive salad. It's a perfect big snack or small meal. Or try the spread on your favorite crackers.

Pasta with Creamy White Beans

When you need a quick, satisfying meal from the pantry, the combination of pasta and beans is always a good choice. Giada&rsquos take on this filling and family-friendly dish? Lots of Italian flavors from red pepper flakes, thyme and smoked provolone or mozzarella.

Black Bean Soup

Ree&rsquos easy black bean soup recipe calls for dried beans but it cooks up fast, thanks to the use of a multi-cooker. No need to soak the beans overnight &mdash the pressure-cook cycle does all the hard work for you.

Braised Beans

You&rsquoll be amazed how much flavor these cannellini beans have aside from the beans, salt and pepper, you only need 5 additional ingredients.

Chickpea Shawarma Pitas with Hummus-Dill Dressing

Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a "cook once, eat twice" approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.

Refried Beans

This healthy recipe is perfect for your next Tex-Mex night. Grab that can of pinto beans in the back of your pantry and combine them with a few other common ingredients and you&rsquoll have made-from-scratch refried beans in no time.

Tuscan Bean Soup

Ree transforms humble canned beans into a meal-worthy soup with the addition of a few, flavorful ingredients: garlic, white wine, fresh herbs and Paremsan.

Pinto Bean Salsa Salad

Turn canned beans into everyone&rsquos favorite side dish (or a flavorful vegetarian main) by tossing them with corn, bell pepper and tomato &mdash and tossing them in a quick dressing of garlic, lime and chili powder.

Black Bean Brownies

Forget the added nutrition &mdash black beans make these brownies extra rich and fudgy! They&rsquove been reviewed by Food Network fans more than 100 times and one fan even says, "my boys love these black bean brownies more than my traditional brownies".

Italian-Style Baked Beans

Giada gives baked beans an Italian twist by cooking them with pancetta, garlic and balsamic vinegar.

Chickpea Salad

The key to Rachael&rsquos salad is to chop the celery, onion and bell pepper evenly. That ensures balanced flavor in every bite (and an eye-catching presentation). Serve this showstopper alongside chicken or pork chops &mdash or over salad greens.

Spicy Bean Tacos

You won&rsquot miss the meat at all with these flavor-packed bean tacos. Damaris uses a few bold ingredients to guarantee maximum deliciousness: cumin, paprika, cayenne and fire-roasted tomatoes.

Tuscan Bean Dip

Much like hummus, this bean dip comes together easily with just a few ingredients. The flavor, however, is totally different. This cannellini bean version relies on Italian flavors like garlic, rosemary and crushed red pepper flakes.

Mexican Layered Bean Casserole

Beans are high in fiber and protein-and delicious layered with melted cheese. Cooked in the microwave in just 10 minutes, this is a quick, easy dish that everyone will love.

Bean with Bacon Soup

We&rsquore willing to bet that you have most (if not all) of the ingredients to make this satisfying soup in your kitchen right now. Just be sure to plan ahead if you&rsquore using dried beans you&rsquoll need to soak them overnight.

Tuscan Beans With Tuna

Think you don&rsquot have anything on hand to make a delicious dinner? If you&rsquove got canned beans and tuna you&rsquore in luck you can make this quick-and-easy (but completely satisfying) meal.

Crispy Chickpeas

When you&rsquore searching for a snack, chickpeas might not be your go-to &mdash but they should be. With a little olive oil and salt (and some time in the oven) they become a crispy, crunchy, crave-worthy snack. Best of all, they&rsquore good for you!

Sweet Potato and Black Bean Burritos

Molly uses a can of black beans to bulk up these tasty vegetarian wraps. They add protein and fiber &mdash and work perfectly with the Tex-Mex flavors she incorporates into the burritos.

Three Bean and Beef Chili

This big-batch, beef-and-bean chili makes 8 servings, so it&rsquos perfect when you want to cook once and eat twice.

Four-Bean Relish

The Peppadew peppers really make this bean salad pop. You only need a few to add a nice burst of flavor. We love the colorful, four-bean blend that Guy uses for this dish but if you don&rsquot have them all you can use whatever you have on-hand.

Chili Beans

Ree&rsquos chili beans take time (the dried beans need to be soaked overnight to soften) but they&rsquore well worth the wait. Their smoky flavor is perfect alongside pork chops or grilled chicken and they can easily be tossed into a pot of soup or chili to add extra flavor.

Beans and Bacon Macaroni

Beans and bacon pair well for more than just baked beans. Here, they&rsquore tossed with tender macaroni and bright, juicy tomatoes for a quick and filling dish.

Cowboy Beans

Don&rsquot be fooled by this speedy side dish the beans are super flavorful thanks to diced chorizo and jalapeno. Guaranteed to become a family favorite!

Marinated White Beans

To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on&mdashor with&mdashjust about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.

Mix-and-Match Brothy Beans

These comforting beans are endlessly adaptable, thanks to easy swap-outs that rely on ingredients you already have in your pantry. Start with one of the classic flavor combinations below, then let your let your imagination go and experiment with your own variations. However you make them, the beans get better after a day or so of soaking in their cooking juices, so you'll be glad you made a big batch. Eat them with bread or tortillas-- or serve over rice, topped with a piece of cooked chicken or fish for a heartier meal.

Easy Kidney Bean Curry

Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown&mdashthis one step adds much depth of flavor.

BLT Bean Salad

All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.

Welcome To My Online Cookbook

Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

Even when I was working long hours hosting and working on the Jenny Jones Show, I still made time to cook my own healthy meals. These days, I feel extremely fortunate that I can spend all my time doing what I love. I created Jenny Can Cook as a place to share my own healthy recipes with everyone from experienced cooks to novices in the kitchen. My healthy lifestyle is what motivates me to create healthy and easy recipes and especially healthy dessert recipes because I do love my sweets.

I’m not a health food nut – I’m just doing the best I can to create clean recipes that I feel good about eating. But they have to taste great so I basically work on reducing the bad stuff and increasing the good stuff. For example, with dinner recipes, I focus on using healthy fats and incorporating lots of vegetables. My best desserts usually have less sugar than most and added fiber where it works. Most of my cookies are made with whole grains and I often replace chocolate chips with dark chocolate chunks.

Keeping it simple is also important. Any time I can make something easier to cook, I do it. So you’ll see lots of easy recipes here where everything goes into one bowl or one pan, like my most popular lemon brownies or easy homemade granola. And I’m always working on creating simple recipes that have just a few ingredients. When I can make a simple, easy recipe it’s usually the one people use the most, like my quick and easy mac & cheese or salmon patties. It’s all about clean eating.

I especially love to bake so it’s really important to have healthy dessert recipes because I enjoy something sweet after every meal and it’s always homemade… from my hugely popular quick & easy chocolate cake to my homemade cinnamon rolls that everyone seems to love, and both recipes are made with no butter. For anyone wanting to avoid butter, you will find a lot of delicious healthy desserts with no butter including cakes, pies, and cookies without butter. In fact, I created a separate category just for those sweets made without butter to make those healthy cookies and cakes easy to find. Just look for the Baking Without Butter recipe category.

I am also a student of nutrition and I know how crucial it is to eat vegetables every day. They are the lifelines to good health and many of my dinner recipes have vegetables built in, like my one pot chicken veggie pasta loaded with high antioxidant vegetables and my pork tenderloin with roasted vegetables. These are both super healthy meals with the anti-aging benefits of a variety of vegetables.

My own favorite meals have to be Polish food. That’s my heritage and I grew up on Polish Cabbage Rolls (Gołąbki) and Pierogi. My sister and I learned to cook from our dad and we even had our own traditional Polish costumes. People seem to enjoy my Polish family recipes and I am always working on the next Polish meal to post but it has to be the healthiest I can make it. I am surprised how many Polish people visit my site and even leave comments in Polish. I love it!

The satisfaction I get just knowing that others appreciate my healthy recipes and are cooking healthy foods and meals at home is all the reward I need. I will never sell anything on this site. My only goal is to motivate more people to cook at home, making good nutrition and healthy eating a priority.

A lot of people may not realize that eating healthy meals doesn’t mean tofu and rice cakes. You don’t have to give up your favorite comfort foods… just change the way you make them. Maybe some day soon, instead of saying, “Aren’t you Jenny Jones, the talk show host?” they will be saying, “Aren’t you Jenny Jones, the healthy home cook? I love your recipes!”

I strive to make my recipes as simple as possible and I’m rewarded when even novice cooks write to say they have never baked before and are baking homemade bread for the first time in their lives. Cooking is fun for me and I always add a bit of humor to my cooking videos. If I can make you smile and then you try one of my recipes, it’s a double win for me… bringing you some fun and some good food, too.

Thank you for visiting Jenny Can Cook and please continue to send your feedback (and photos!). I never expected my recipes to be so popular and wish I could answer every question but I simply can’t keep up. Between my youtube videos and my website, I have around 60,000 visitors a day. Many people seem surprised saying, “You have the best recipes on the web – recipes that work.” That’s because I am not a recipe developer, just a home cook sharing what I make at home every day. So thank you all for trusting me. It’s the best feeling in the world to know that what I do is making a difference.
Jenny Jones

Recipe Summary

  • 1 pound dried Great Northern beans, rinsed
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into 1/2-inch pieces, and well washed (4 cups)
  • 5 cloves garlic, thinly sliced
  • 1/2 teaspoon red-pepper flakes, plus more for serving
  • 1 butternut squash, peeled, seeded, and cut into 1-inch pieces
  • 3 sprigs sage
  • 1 Parmesan rind, plus finely shredded Parmesan for serving
  • 4 teaspoons fresh lemon juice
  • 1 bunch spinach, trimmed and washed
  • Kosher salt and freshly ground pepper

Place beans in a bowl cover with 2 inches of water. Refrigerate, covered, overnight drain and rinse. Cover with water in a saucepan. Bring to a boil cook 10 minutes. Remove from heat drain and rinse.

Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

Thai Coconut and Vegetable Soup

Traditionally, Thai coconut soup, or tom kha, is made with chicken and lots of spices, such as galangal and lemongrass. Our easy vegetarian version is made with fresh cilantro, lime, and cayenne to duplicate the Thai flavors, and vegetables to add texture. A generous amount of peanut butter adds creaminess, protein, and flavor, but swap it for sunflower butter if there are any allergies in the house.

Although it's rich and filling, add some diced and sauteed tofu, or grilled tempeh to make it richer and to give a protein boost. Ready in 70 minutes, serve this soup with Jasmine rice.

Cuban Black Bean Soup

  • Quick Glance
  • (2)
  • 40 M
  • 3 H, 15 M
  • Serves 4 to 6

Ingredients US Metric

  • For the beans
  • 1 pound (2 cups) dried black beans, picked over and rinsed
  • 3 quarts (12 cups) cold water
  • 1 small (6 oz) yellow onion, peeled
  • 1 small (4 oz) green bell pepper, cored and seeded
  • 1 bay leaf
  • For the sofrito
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 4 large garlic cloves, finely minced
  • 1 small (6 oz) yellow onion, peeled and minced
  • 1 medium to large (8 oz) green bell pepper, cored, seeded, and minced
  • 10 Caribbean sweet peppers (ajíes dulces) or 1 Cubanelle pepper, seeded and finely chopped
  • 1 bay leaf
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • To finish the soup
  • 1 tablespoon red wine vinegar
  • 1 1/2 to 2 teaspoons salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 teaspoons granulated sugar
  • 1 large red bell pepper, fire-roasted, peeled, seeded, and finely chopped (optional)


Place the beans, water, onion, green pepper, and bay leaf in a 6-quart heavy pot and bring to a boil over high heat. Lower the heat to medium and simmer until the beans are tender, 1 1/2 to 2 hours, adding more water if necessary as the beans cook. The soup should be brothy yet creamy. (Cooking beans is not an exact science so check the water often.)

Discard the onion, pepper, and bay leaf and lower the heat to medium-low. Ladle about 1/3 cup beans into a bowl and mash them with the back of the ladle or a spoon into a coarse purée and set aside. Keep the soup at a simmer while you make the sofrito.

Heat the oil in a heavy skillet over medium-high heat. Add the garlic and sauté until light golden, about 20 seconds. Add the onion, green pepper, Caribbean peppers, and bay leaf and sauté for 5 minutes, or until the vegetables are softened. Add the cumin and oregano and cook, stirring, for 1 minute. Stir in the reserved mashed black beans and cook for 1 minute. Remove from the heat.

Stir the bean-enriched sofrito into the pot of beans, then stir in the vinegar, salt, pepper, and sugar. Taste and correct the seasoning if necessary the soup should be aromatic with sweet, tangy notes. Add the chopped roasted pepper, if using. Keep the pot over medium-low heat, cover partially, and simmer until creamy, 30 to 45 minutes.

Remove the bay leaf and ladle the soup into bowls. If desired, plonk the bottle of olive oil on the table and invite everyone to drizzle some over the soup. (The soup tastes even better the day after it’s made. Let it cool and then cover and refrigerate. Reheat at a very gentle simmer. The soup can also be frozen for up to 3 months so you may want to double the recipe.) Originally published March 13, 2013.

How To Serve Cuban Black Bean Soup Like They Do In Cuba

Cubans tend to serve this soup alongside or on top of white rice. A dollop of homemade Mexican or Central American crema or some chopped white onion and parsley or cilantro wouldn’t be a terrible addition.

Recipe Testers' Reviews

I love bean soups of all types, but this Cuban black bean soup is in a whole different category. Earthy and full of subtle flavors, the vegetables in the bean broth play perfectly against the vividness of the sofrito. Every ingredient has a role nothing upstages anything else.

I used an Anaheim pepper instead of the Caribbean sweet peppers, which added the tiniest bite. I served it with chunks of avocado on top. I bought twice the amount of dried beans necessary, so I can make another batch soon. I’m also going to try freezing it. This’d be a great dish to have on hand.

I loved this Cuban black bean soup! I struggled with not putting any meat in the soup for flavoring however, in the end I followed the recipe exactly and I found that the flavors were really very good. This is an excellent recipe and one that I’ll definitely make again.

After tasting the soup, I found that I needed to use the full 2 teaspoons of salt. I also opted to add a little more red wine vinegar, about a teaspoon, to get that “tangy” quality (I really like vinegar in my beans). I found that as the dish cooked uncovered, a lot of my water had cooked off by the time the beans became “creamy,” as the recipe states. It was still very good, but wasn’t soupy and couldn’t be ladled as the recipe states.

Perhaps at some point the recipe should direct us to cover the beans? Or to add a little water/vegetable broth if the beans begin to thicken? The beans were even better the next day. I added some additional water to loosen them up and they were perfect.

This Cuban black bean soup is one finger-licking-good, stick-to-the-ribs, cold-weather soup. Just so simple and easy to put together, especially if you have a pressure cooker.

I’ve always cooked my beans in a pressure cooker, so I did the same for this recipe. I soaked 2 cups of black beans overnight, about 8 hours. Then I washed and drained the beans. This gave me about 4 3/4 cups of soft, plump beans. In a pressure cooker I combined the beans with the onion, bell pepper, and bay leaf, added 10 cups of water and a pinch of baking soda, and pressure cooked it. The high pressure built up in about 10 minutes and then I lowered the heat to medium-low and cooked it for an additional 15 minutes. I turned off the heat and let the steam slowly escape on its own, about another 20 minutes.

While the beans were cooking I prepared the sofrito as directed, which took about 15 minutes. I used 2 jalapeños instead of the Cubanelle and this imparted a nice bite and flavor to the soup. Once the pressure cooker was ready to be opened, I took out 1 cup of the cooked beans and mashed them, saved a couple of cups of the cooking liquid, and discarded the pepper, onion, and bay leaf.

Daughter and I loved this hubby thought there was a bit too much bell pepper for his taste, though he still liked it. I thought all the flavors in this soup came together perfectly. It was the perfect winter Sunday supper. We had ours with some cornbread, which complemented it nicely.

I couldn’t find Caribbean or Cubanelle Peppers and my store didn’t even have an Anaheim, so I used a red bell. I didn’t use the optional fire-roasted pepper nor the drizzle of olive oil. Next time I’ll use a little less bell pepper.

This is an almost perfect black bean soup recipe. For me it worked on all levels: it was easy to make and delivered a robust earthy flavor. I made it to go along with some Cuban-style spareribs and of course it was a perfect match for the rich pork.

The recipe requires no soaking for the beans either and that is another plus, so it doesn’t have to be started the night before. On the other hand it kept getting better as it sat in the fridge. I prefer a slightly more assertive tartness in the soup. So I used a bit more red wine vinegar, about 3 tablespoons. Only mixing in a 1/3 cup of mashed beans didn’t make it as thick as I like. I mixed in about a whole cup. This gave it a texture closer to a thin chowder. Again, this is a personal preference on our behalf.

Even if serving the soup as a main course, this’ll easily feed 6 people minimum. As a side, probably up to 10. No Cubanelle or Caribbean peppers in my grocery store, so I used a medium red bell pepper with good results. The red color flecks in there looked very attractive as well. I know the recipe says the roasted red bell pepper to finish the soup is optional, but in my opinion it’s one of the touches that takes this recipe to a slightly higher level than other black bean soups. It adds a great sweet and roasted flavor that works very well.

A perfect January-in-Chicago soup! I made this for a vegetarian potluck with primarily nonvegetarian attendees. No one commented on the lack of ham hocks or bacon, and the soup was enjoyed by vegetarians and non-vegetarians alike.

I started one step further back than the author begins: to save time, I presoaked the beans for 12 hours before beginning to cook them. It takes so little effort to presoak and it decreases the cooking time. I’ve also heard beans are healthier and more digestible when prepared this way. I used the optional roasted red pepper, and seasoned the soup plentifully with red wine vinegar and black pepper.

Doubling the recipe made for a soup course that served more than twice the 8 to 12 servings stated. And, yes, this is terrific for leftovers it was indeed, as stated, better the second day. And, yes, rice is nice here. Soup on rice, rice on soup, soup in a bowl and rice on the side—all are variations on the theme of black beans and rice that works so successfully here. This soup calls out for rice and feels complete when the two are served together.

I really enjoyed what the sweet and tangy flavors from this soup. Even though I soaked the beans overnight, I found that it required another 2 hours and 25 minutes of cooking to get them tender.

I also used one Cubanelle pepper in the recipe. This is a great basic black bean soup, and I didn’t miss the tomatoes. Served over quinoa, this was a filling, meatless meal that was perfect for a cold winter day. Don’t be discouraged by the total prep time, as most of that’s simmering time.

I wasn’t at all sure about this Cuban black bean soup, as we usually use meat of some kind in bean soups, like a couple of ham hocks. But I made it as is, using an Anaheim pepper in place of the Caribbean peppers. I simmered it for the full 2 hours and the beans were tender but not falling apart. I added the sofrito and thought it was watery. I refrigerated it overnight and then continued simmering it for another hour or so and that made a great difference. I did add the roasted pepper, and served it over some rice with a patty of chorizo and a dollop of crema. That definitely added to the soup. Next time I’ll use a ham hock or bone.

This was a great-tasting Cuban black bean soup for not having any meat in it!

I had to cook the beans for 3 to 4 hours, not 1 1/2 to 2 hours as the recipe suggested, but the notes did say that cooking beans isn’t an exact science. I used a red bell pepper instead of the Caribbean pepper in the sofrito. The sofrito added a layer of flavor but the red wine vinegar, sugar, and roasted red pepper at the end really made it so much better. Everyone loved this soup! I’d make this again but tweak it a bit, adding fresh lime juice and jalapeño peppers to give it a kick.

What a satisfying soup for your taste buds and tummy. The sofrito made the soup very flavorful (hard to believe it’s vegan), and the red wine vinegar and sugar added more layers to be enjoyed. But none of them overpowered the black beans—the main star of the dish.

I cooked the beans uncovered the first 2 hours, and partially covered the last 30 minutes since the beans were getting pretty thick and I didn’t want them to dry out. The creamy and dense soup would make a very filling (and super economical) meal especially if you choose to serve it with rice. Next time I’ll skip the mashing and adding of some of the beans to the sofrito the step seemed unnecessary.

I’ve committed to spending a good part of the week eating meatless, and a standard way of keeping protein levels appropriate at the table is to serve beans and rice together. So on my radar now are recipes that reflect authentic foodways that use this approach in a delicious way. I’ve made black bean soup recipes before but they seemed to have missed the key elements this recipe finishes up with, mainly the sweet and sour (sugar and vinegar).

I added an additional 1 tablespoon of red wine vinegar at the end for a bit more acidic balance.

How wonderful and comforting this soup is alongside some warm, fluffy white rice. I didn’t miss the meat at all and I encourage you to add this recipe to your repertoire. The leftovers go far and do indeed become more delicious the next day.

Okay, so this is Cuban black bean soup an involved recipe in the sense that you have to cook each part separately and no shortcuts are suggested. However, the resulting soup is so good that you won’t regret it. The flavor was really good.

I did substitute a yellow bell pepper for the Caribbean sweet peppers. So I didn’t use the additional (optional) red bell pepper later on. I’d try substituting canned beans and modifying the sofrito to make it faster for a weeknight meal.


#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


I LOVE Cuban Black Bean Soup!

When I make it I cook my dried beans in a pot with a smoked hammock first. Then I go on to finish the soup s-l-o-w simmering the beans and most of the sofrito until it gets thick. Depending on the beans I start with this can easily be a 2-day process but soooo worth the time. The flavors that time develops are rich and earthy and sublime.

I also think the vinegar is really a very important ingredient. I use a mature flavorful one that I’d sip from the bottle. In fact, the truth is I’m an odd duck that prefers the flavor of vinegar to wine and I actually do sip it if it’s good and don’t buy it if it ain’t worth sipping.

I’ve never had access to Cuban peppers so I have to resort to bell peppers but, even lacking that authenticity I think this is a delicious and comforting soup that more Americans should be familiar with.

Thanks, Rainey. I’m with you all the way on buying the best quality vinegar you can find. It’s definitely worth it!

Can I sub red peppers for the green? My system doesn’t tolerate the green peppers very well.

Don&rsquot you just love how a combination of basic pantry ingredients makes the best-tasting dishes? This is exactly what this white bean salad is: simple, easy, and insanely delicious.

All you need are some cannellini beans, red onions, lemon juice, olive oil, vinegar, and herbs and seasonings. You just toss them all together and voila, magic!

You can enjoy it right away, but this salad tastes better the longer it chills in the fridge.

It gives time for the beans to soak up the flavor of the other ingredients, giving you an even more delightful dish.

Easy Tuscan Bean Soup

Sooo I’m cheating a little bit on this Tuscan Soup recipe, guys.

In this week’s edition of 30 Minute Mondays I’m sharing my recipe for Easy Tuscan Bean Soup with you.

It is savory, hearty, filling, yet oddly devoid of guilt-inducing ingredients.

BUT here’s the thing: it can be made in about a half an hour if you have the right tools in your kitchen.

As someone who spends a good 50 hours a week in the kitchen (hey, standing around drinking wine COUNTS), I’ve invested in a few choice products which help me get dinner on the table in no-time flat.

One of my all-time favorite devices to help me with this process is my amazing KitchenAid attachment.

The thing with most food processors is that they just “chop” or “pulse” and both of those options typically turn everything into mush.

This processor is amazing because it ACTUALLY dices food into perfect little cubes. See those carrots in the picture above? Yep. From the food processor.

When I make this recipe for Tuscan bean soup, I chuck zucchini, carrots, onion, celery, and garlic into the food processor and it does my prep work for me in seconds.

Cutting up all those vegetables by hand will take you a bit longer, so be prepared for additional prep time!

I put together this Tuscan white bean soup recipe on an afternoon when I was running around like a crazy person trying to fit 25 hours worth of stuff into a 24 hour day.

In my experience, these are ideal circumstances for coming up with recipes that are done in under 30 minutes.

I let this soup simmer in my Dutch oven while I traded out my sweatpants for jeans and my hoodie for a t-shirt.

I like to think that I was taking it *one* step up on the clothing formality scale… if there is such a thing.

OK, back to the Tuscan bean soup recipe!

On the surface, it seems like a basic soup made from vegetables, broth, beans, and a little olive oil.

While the ingredients may seem run of the mill, something magical happens when they get cozy on your stove top with some fragrant seasonings hand-picked by yours truly.

I served mine with some freshly toasted crostini practically dripping in melted butter. Oh, and of course some cheese. I went with the Kerrygold Dubliner (<– my recent fav), but any type of hard cheese (like Parmesan or Asiago) would work perfectly.

I had to hurry to get out the door and bring a big pot of this over to my friend Kristen’s house the weekend before her wedding to help iron out some last minute details and spend some quality time with our friend Michele.

The three of us each gobbled up a huge bowl of this soup before sitting back and patting our bellies.

Don’t you just love when a meal fills you up, but doesn’t leave you feeling overly stuffed and headed towards a food coma?

Sadly, I put the pot of soup into the back of my car and forgot about it as the day of responsible planning and organization turned into an afternoon and evening of hanging out in local pubs with our friends and watching the football game at a friend’s house.

By the time I got home, the soup had been sitting in my car for at least 8 hours and needed to be tossed out.

I was all too happy to make another batch of this easy bean soup so I could show you some pictures!

I froze the rest of the second batch in freezer-safe mason jars in anticipation of my need for no-fuss lunches in the cold weeks ahead.

I highly suggest you do the same!

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest.