Cuban Black Bean and Potato Soup Recipe

Name: Cuban Black Bean and Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, diced (1 1/2 cups); 1 small red bell pepper, diced (1 cup); 1 small green bell pepper, diced (1 cup); 6 cloves garlic, peeled and sliced; 6 cups cooked black beans, divided; 3 medium potatoes, peeled and diced (2 1/2 cups); 2 Tbs. white wine vinegar; 1 Tbs. ground cumin; 1 Tbs. fresh oregano leaves; 1 bay leaf; 1/2 tsp. salt; Diced red onion and green bell pepper for garnish

Servings: persons

1 medium onion, diced (1 1/2 cups)
1 small red bell pepper, diced (1 cup)
1 small green bell pepper, diced (1 cup)
6 cloves garlic, peeled and sliced
6 cups cooked black beans, divided
3 medium potatoes, peeled and diced (2 1/2 cups)
2 Tbs. white wine vinegar
1 Tbs. ground cumin
1 Tbs. fresh oregano leaves
1 bay leaf
1/2 tsp. salt
Diced red onion and green bell pepper for garnish

1
Saute onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften.
2
Transfer to blender, and puree until smooth.
3
Add 3 cups beans and 6 to 7 cups water; puree until mixture is consistency of thick soup.
4
Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt.
5
Bring to a simmer.
6
Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft.
7
Remove bay leaf.
8
Garnish each serving with diced red onion and green bell pepper.

580

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, diced (1 1/2 cups), 1 small red bell pepper, diced (1 cup), 1 small green bell pepper, diced (1 cup), 6 cloves garlic, peeled and sliced, and more.

Yes, Cuban Black Bean and Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Black Bean and Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions