Anti Inflammatory Cuban Black Bean Soup
This deeply satisfying soup is rich, smoky, and layered with the kind of bold flavor that makes you forget it's also genuinely good for you. Extra virgin olive oil forms the foundation, and the spice lineup — cumin, oregano, smoked paprika, and a touch of turmeric — is practically a masterclass in ingredients known for their inflammation-fighting properties. The sofrito-style base of onion, green and red bell peppers, and six cloves of garlic builds a savory depth that simmers into the broth over 35 to 40 minutes, giving the beans time to turn silky and the flavors time to fully meld. Partially blending the soup creates a thick, creamy texture without any dairy, and a final splash of apple cider vinegar brightens everything right before serving. Black beans bring plant-based protein and fiber to every bowl, making this a meal that genuinely fuels you. A squeeze of lime and a handful of fresh cilantro on top take it from weeknight staple to something you'd proudly serve to guests. This recipe makes six servings, so it's ideal for batch cooking and tastes even better the next day.
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil
- 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
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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