Low Sodium Cuban Black Bean Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Sautéed onion, green and red bell pepper build a sweet, soft base before garlic, cumin, oregano, smoked paprika, and turmeric bloom into something warm and earthy. Black beans simmer low and slow until tender, then get partially blended right in the pot for that classic velvety-yet-chunky texture Cuban-style soup is known for. A splash of apple cider vinegar at the end brightens everything up and keeps the broth from tasting flat. Finished with fresh cilantro and a squeeze of lime, it's the kind of bowl where the spices and technique do the heavy lifting on flavor. That makes it a genuinely solid pick if you're watching your sodium intake, since the seasoning here leans on aromatics and acid rather than a heavy hand with the shaker. Great for a make-ahead lunch or a cozy weeknight dinner with rice on the side.

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Ingredients

6 servings

3 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 large yellow onion, finely diced
1 large green bell pepper, finely diced
1 large red bell pepper, finely diced
6 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp ground turmeric
¼ tsp black pepper
3 cans (15 oz each) black beans, drained and rinsed
4 cups low-sodium chicken broth
1 bay leaf
1 ½ tbsp apple cider vinegar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, green bell pepper, and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic, cumin, oregano, smoked paprika, turmeric, and black pepper. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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