Mediterranean Diet Friendly Cuban Black Bean Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Mediterranean Diet Friendly Cuban Black Bean Soup

This hearty black bean soup is built on a base of sautéed onion and bell peppers, bloomed with garlic, cumin, oregano, smoked paprika, and turmeric until fragrant. Three cans of black beans simmer low and slow until tender, then get partially blended right in the pot for that signature creamy-yet-chunky texture. A splash of apple cider vinegar at the end brightens everything up, and a finishing squeeze of lime along with fresh cilantro keeps the bowl tasting vibrant rather than heavy. Extra virgin olive oil, plenty of aromatic vegetables, and legumes as the star protein make this exactly the kind of comforting, plant-forward bowl that fits beautifully into a Mediterranean-style way of eating. It's the kind of soup that tastes even better the next day, making it a smart one to batch for a week of easy, wholesome lunches.

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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
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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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