Bring to a boil, reduce heat, cover, and simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Reserve the orange halves for the soup.Ĭook Soup: To the pot of freshly cooked beans, add the bay leaves, garlic, cumin, paprika, onion, celery, carrots, bell pepper, water/broth, orange halves, salt and pepper, reserving the orange juice for later. Orange: Juice the orange and set the juice aside. Place beans back in pot, add water, bring to a boil and simmer covered for 1 hour, drain and rinse. Pre-Cook Beans: Next day, drain beans and rinse again. Place beans in large pot with 5 or 6 cups water and cover to soak overnight. Pick through and remove any broken or shriveled beans. Soak beans: The night before, rinse beans in colander with cold running water.
I love to hear what you think, or any changes you make. If you try this easy black bean soup recipe, please let me know! Leave a comment and rate it below. Instant Pot Black Beans (refried or whole).Salad: Serve with a leafy green salad like this Southwest Chickpea Salad or Sweet Corn & Arugula Salad.Grain: Serve with a side of Cilantro Lime Rice or brown rice.Toppings: When serving, topping the soup is especially amazing with Vegan Sour Cream, Pico de Gallo and/or Fresh Corn Salsa.This hearty black bean soup is great on its own, but can be served with various toppings and sides to make it even better! Here are a few of my favorite options: Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm Reheat: Simply re-warm on the stovetop over low heat until warmed through.You can also freeze larger portions in large ziplock bags. To freeze, let cool completely and store in freezer-safe containers (affiliate link), leaving 1/2 inch head space for expansion. Freezer: This Cuban black bean soup is freezer friendly and freezes well for up to 2 – 3 months.Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.Using a stick blender or cup blender, puree the soup until desired consistency.Īnd now your black bean soup is ready to enjoy! Remove the oranges halves and bay leaves. Reduce heat, cover, and cook for at least 40 minutes, stirring occasionally. Add in the beans, carrots, celery, onion, garlic, red bell pepper, cumin, smoked paprika, salt & pepper, orange halves, and water, bring to a boil. Squeeze the orange juice and set the juice aside. Canned beans can simply be drained and rinsed before using. If using dried beans, pre-cook them or cook in the instant pot. This is a quick overview of the process with photos. My favorite is this Better Than Bouillon Vegetable Base (affiliate link). Vegetable broth – I like to use vegetable concentrate with water.Black beans – use dried or canned (see notes in recipe card).In this recipe, black beans are simmered with veggies and flavorful spices for a wonderfully hearty vegan soup that will surely be a new favorite! More Black Bean Recipes! Ingredients You’ll Need My goal was to make this a black bean soup anyone can make, whether from scratch or not. I have also included a shorter version, using canned black beans, for those who would rather have it ready within 1 hour.Īlthough using dried beans takes longer to put together, it’s pretty simple and delicious. They are an ingredient I want to incorporate more of into my diet, and this Cuban black bean soup is a great recipe for that.įor this recipe, you will need to begin a day ahead by soaking the dried black beans. I’ve wanted to make this soup for some time and am so happy to finally add it to the recipe collection.īlack beans are a ‘superfood’ containing good amounts of fiber, protein, and other trace minerals important to good health. I had the weekend off and decided to make this vegan black bean soup.
Cuban Black Bean Soup – Rich in protein and loaded with veggies and flavorful spices, this black bean soup is thick, hearty, and absolutely delicious! Oil-free, vegan, and 100% healthy recipe!
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