Vegetarian Cuban Black Bean Soup with Smoky Flavor

This hearty soup is packed with rich, smoky flavors that will warm you up from the inside out. Perfect for a cozy night, it’s a delicious way to enjoy a satisfying vegetarian meal.

Start cooking ↓

TIME1 hr 40 min

SERVINGS4

RATING5.0 / 5

Vegetarian Cuban Black Bean Soup with Smoky Flavor

01 / WHAT YOU NEED

Ingredients

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.

Step 1

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

02

Step 2

Heat some oil in a big pot over medium heat. Add the chopped yellow onion, paprika, and cumin seeds, stirring them around until everything smells fragrant, about 3 minutes. Then toss in the chopped red and green bell peppers, minced garlic, oregano, and bay leaves. Cook everything together until the onions are soft and the peppers have started to soften, around 6 to 8 minutes.

03

Step 3

Next, add the vegetable stock, soaked black beans, tempeh, a splash of rum, and the jalapeño pepper to the pot. Turn the heat up to medium-high and bring it all to a gentle simmer. Once simmering, lower the heat to medium-low and let it cook uncovered until the beans are tender, about 45 minutes.

04

Step 4

Pour in some water, then season the soup with about 1 1/2 teaspoons of salt. Keep stirring occasionally as the soup cooks longer, about 30 to 40 minutes, until the beans start breaking down and the soup thickens up nicely. Taste and adjust the seasoning with salt and pepper as needed. Don’t forget to fish out and discard the bay leaves.

05

Step 5

Serve the soup hot, garnished with slices of hard-boiled eggs and a sprinkle of chopped red onion for a little extra bite and color. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use dried black beans soaked overnight for a creamier texture, or canned beans for a quicker option.
- Toast the smoked paprika and cumin briefly to deepen their flavors before adding liquids.
- Let the soup simmer gently to allow the spices to blend well and the beans to become tender.

Why you’ll love it

This soup is hearty and full of rich, smoky flavors that satisfy without any meat. It’s packed with protein and fiber from the black beans, making it both nutritious and comforting. Plus, it’s easy to customize with your favorite spices or toppings.

Serving ideas

Serve the soup hot with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Add a dollop of sour cream or a few slices of avocado for creaminess. It pairs wonderfully with warm corn tortillas or crusty bread.

Storage & leftovers

Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if needed to loosen the consistency.