Vegan Cuban Black Bean Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Smoky cumin, oregano, and a hint of smoked paprika build the backbone of this deeply seasoned black bean soup, with diced onion and both green and red bell peppers softened right into the base for sweetness and body. Three cans of black beans go in for heartiness, and a quick partial blend leaves the soup thick, creamy, and rustic rather than fully smooth — you get the best of both textures in one bowl. A splash of apple cider vinegar at the end brightens the whole pot and sharpens all those warm spices. Finished with fresh cilantro and a squeeze of lime, it's the kind of soup that tastes even better the next day. Simple pantry staples and one pot are all it takes, making this a reliable, satisfying option for a vegan dinner rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!