Skip to content

Vegetarian, Americas

Cuban black bean soup with rice

Cuban black bean soup is a vegetarian dish for 4 people, ready in 45 minutes, rated easy, for €1.50 per person. It simmers with onion, bell pepper, garlic, cumin, and oregano, then thickens as you mash part of the beans. It's served with rice and raw chopped onion, finished with a splash of vinegar that wakes up every flavor.

A big thick Cuban black bean soup, with a bit of rice and raw onion on top, warms everyone right up.

Cuban black bean soup with rice
Total time
45 min
Difficulty
Easy
Cost per person
€1.50
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This soup has the texture you want in winter, thick, almost creamy once you've mashed a ladleful of beans into it. Cumin and oregano build a warm, fragrant base, while the green bell pepper adds a slightly bitter edge that keeps things balanced. Nothing complicated here, canned beans, a little patience while it simmers, and you're done.

This is the kind of meal you can throw together on a weeknight without much thought, or make on a Sunday when you want something warming that won't cost much. With rice on the side and raw onion on top for crunch, Mon Chou turns it into a full, satisfying soup, not just a starter.

The ingredients

4 people

Pantry

  • Canned black beansoften in the pantry 800 g
  • Cuminoften in the pantry 1 tsp
  • Oreganooften in the pantry 1 tsp
  • Bay leafoften in the pantry 1
  • Vegetable brothoften in the pantry 60 cl
  • Vinegaroften in the pantry 2 tbsp
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Green bell pepper 1
  • Garlic 4 cloves

The step by step recipe

  1. Chop one onion, the bell pepper and the garlic, and cook them gently in the oil with the cumin and oregano. 10 min

    Cook them over low heat, they should soften without browning.

  2. Add the beans with their liquid, the bay leaf and the broth, season with salt and pepper.

    The liquid from the can gives the soup its color and thickness.

  3. Let it simmer gently, then mash a ladleful of beans to thicken the soup. 25 min

    This soup is thicker than brothy, it's meant to be eaten with a spoon.

  4. Meanwhile, cook the rice in salted water. 11 min

    Keep it fairly firm, it will finish cooking in the hot soup bowl.

  5. Stir the vinegar into the soup, taste, and serve with the rice and the second onion, chopped raw.

    The raw onion adds crunch and freshness.

Our tips to get it right

  • Pick good quality canned black beans, their liquid gives the soup most of its color and part of its thickness.
  • Really let the onion, bell pepper, and garlic soften over low heat before adding the beans, that's where the base flavor comes from.
  • Taste before serving and adjust the vinegar, some canned beans are saltier than others depending on the brand.

The variations

  • Swap the green bell pepper for a red one for a milder, less bitter soup.
  • Add a pinch of chili or smoked paprika along with the cumin for a spicier version.
  • For kids, blend the soup completely smooth, skip the raw onion, and stir the rice right into the bowl.

What to serve it with

  • Plain white rice
  • Chopped raw onion
  • Lime wedges

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat gently in a pot, adding a splash of water if it has thickened too much.

Questions about this dish

Can I use dried beans instead of canned black beans?

Yes, soak 250g of dried beans overnight, then cook them for about an hour before following the recipe. Keep some of the cooking liquid to replace the liquid from the can.

Can I make this soup ahead of time?

Yes, it's even better reheated the next day, once the flavors have had time to blend. Make the soup on its own and cook the rice at the last minute so it stays firm.

Why mash part of the beans?

It thickens the soup naturally without adding flour or cream. One mashed ladleful is enough to get a much heartier texture.

Can this soup be frozen?

Yes, freeze the soup on its own, without the rice or raw onion, for up to 2 months in an airtight container. Thaw it in the fridge, then reheat gently in a pot.

How long does it take to make a Cuban black bean soup with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Cuban black bean soup with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Cuban black bean soup with rice cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

American Cuisines

See all

Recipes with bell peppers

See all