Cuban Black Bean Soup | Cook for Your Life
Cuban Black Bean Soup Recipe

Cuban Black Bean Soup

Rated 4 out of 5
4 out of 5 stars (based on 8 reviews)

Person Icon for Serving Size 6 servings

This soup is hearty, packed full of flavor, and a nutritional powerhouse thanks to the black beans and sweet potatoes. One-pot cooking never looked (and tasted) so good!


    2 tablespoons olive oil

    1 medium yellow onion, diced

    2 cups diced sweet potato

    1/2 jalapeno, seeds and membranes removed, diced

    2 garlic cloves, minced

    1 1/2 teaspoon dried oregano

    1/2 teaspoon ground cumin

    Pinch of cayenne

    1 (4-inch) cinnamon stick

    1 bay leaf

    3 (15-ounce) cans black beans, rinsed

    8 cups vegetable or chicken stock

    1 lime, cut in half

    1/4 cup chopped fresh cilantro

    Salt, to taste


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Nutrition Facts


402 cals


9 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

5 g


59 g


9 g


17 g


22 g


1430 mg


  1. Heat the olive oil in a soup pot over medium heat. Add onions, sweet potatoes, and a pinch of salt and saute until translucent. Add jalapeno, garlic, oregano, cumin, cayenne, and 1/4 teaspoon salt and saute until fragrant. Pour in 1/2 cup of broth and stir to loosen bits stuck to the bottom.
  2. Add remaining broth, black beans, cinnamon, and bay leaf. Increase heat to high and bring to a boil.
  3. Decrease the heat to medium-low, cover, and simmer briskly until sweet potatoes are tender, about 20 minutes. Remove and discard cinnamon stick and bay leaf.
  4. Ladle two cups of beans and potatoes into blender and process until very smooth. Stir mixture back in to soup pot and warm through. Ladle soup into bowls and garnish with lime and cilantro.

Chef Tips

This recipe is great because it uses a lot of inexpensive pantry staples, like canned beans. When using canned beans, be sure to always drain and rinse them with fresh water to remove excess sodium.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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