3 Servings

20 min Prep, 3 h Cook


Allergy Friendly


Cuban black bean soup is so flavourful, vibrant and a nice way to transition from winter to the beginning of spring as the temperature isn’t quite T shirt weather.
There’s a secret ingredient, that many people totally bypass with black bean soup, that is apple cidar vinegar and sugar (palm sugar in my case). It all may seem a little bizarre but this yield a wonderful sweet and tangy note right towards the final stages of prep work.

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  • For the soup
  • For the cheesecloth
  • To make the sofrito
  • To finalise the soup

Cooking Stages

    • Rinse the black beans and soak them in the 5 cups of water overnight in a heavy duty stock/soup pot.

    • Bring the beans to a boil with the water on high heat. The colour of the water should be a dark hue, this is normal. As the water beings to boil, reduce the flame to medium. Add all the ingredients referenced above into a cheesecloth and tie into a tight knot then drop this into the pot, carefully.

    • The beans should be cooked until tender, this should take 1hr 30minutes.

    • Replenish with water if the water levels drop drastically, a cup at the maximum should be enough.

    • Once cooked, add the 2 cups of vegetable stock and remove the pot from the heat. Discard the mushy ingredients from the cheesecloth.

    • Prepare the sofrito by adding the coconut oil to a small frying pan on medium heat.

    • Sauté the minced garlic and onions for 1 minute then add the peppers and stir in the cumin and oregano. Continue to cook for another 2-3 minutes.

    • Pour the minced mixture into the soup pot and stir.

    • Use an immersion blender and pulse the black bean soup no more than three times, it will break down further with time. If you don't a immersion blender, ladle a cup worth of beans and puree in a food processor/conventional blender.

    • Reheat the soup on medium heat, then reduce to low after 2 minutes.

    • Finally, add the vinegar, palm sugar and pink salt and pepper, season to taste.

    • Stir in the roasted red pepper, reduce the heat to low, cover the pot with the lid and simmer for 1 hour, occasionally stirring. During this time the soup should be a creamy consistency with a sweet and tangy taste

    • Remove the bay leaf and serve with a dollop of dairy free sour cream.

Nutrition Facts

Serving Size 1446 g

Amount Per Serving
Calories 953.7 cals48%
% Daily Value*
Kilojoules 3909 kJ48%
Fat 35 g54%
Sodium 2052.5 mg89%
Carbohydrate 96.6 g32%
Protein 35.4 g71%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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