Cuban Black Bean Soup

I make this wonderful Cuban black bean soup in a crock-pot which is great because it basically cooks itself and dinner is ready when we are. I use re-hydrated black beans and simply add all the ingredients in at once – except for the garnish of course.

This soup is not only delicious it is nutritious with all the protein, fiber and vitamins from the beans and vegetables. You will need to soak the beans over-night so plan ahead for this. Slow cookers work at low temperatures that create moist heat cooking. Therefore, it is really important that you do not uncover the pot until your food is done and ready.

I garnish this with chopped tomatoes, chopped green onions and crumbled cheese. If you want to keep this soup vegan please omit the cheese.

Finally, this is a large batch of soup so you will probably have left overs. Pack some thermoses and send this appetizing Cuban black bean soup to school of take it to work.

This is what you are going to need to make this delicious and nutritious Cuban black bean soup:

Serves six

16 oz. of soaked black beans
1 medium yellow onion – chopped
3 medium tomatoes – peeled and chopped
1 large carrot – peeled and diced
1 chili pepper – seeded, membrane removed and finely chopped
2 celery stalks with leaves – finely chopped
4 garlic cloves – minced
2 tsp. salt
2 tsp. black pepper
1 TBS cumin
1 tsp. dried oregano
8 cups boiling water
Chopped tomatoes, crumbled fresh cheese (omit if making vegan) and chopped scallion greens for garnish

Place all of your ingredients in a slow cooker. Mix well and cover. Cook on high for 6 hours.
Uncover the pot and- if you have an immersion blender, blend until 3/4 of the soup is creamed. If you do not have one, let the soup cool for a little while and blend 3/4 of it, in batches, in a stand-up blender. Return the creamed soup to the pot with the remaining soup. Mix well. Taste for salt and re-season if necessary.

Ladle into bowls and garnish with chopped tomatoes, crumbled white cheese (I used Cotija — omit this if you are looking to keep this vegan) and chopped scallions.

Soup w/o garnish – CALORIES 258.36; FAT 1.34 grs (sat 0.26; mono 0.11; poly 0.47); PROTEIN 15.04 grs ; FIBER 11.95 grs; CARBS 48.49 grs; CHOLESTEROL 0.00 mg; IRON 3.8 mg; SODIUM 816.08 mg; CALCIUM 131.98 mg

Print the Cuban Black Bean Soup Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • December 6, 2011

    Dave Vetterlein

    What size crock pot should I use for this recipe (Cuban black bean soup)? I live alone with my Basset hound dog and he doesn’t eat beans. Thanks.

  • December 10, 2011


    Hi Dave!
    You will probably need a very small crock pot just for you! However, this recipe will freeze beautifully. So, if you have too much, freeze it for another day! Thanks for coming by!
    Mary Ann

  • January 2, 2012


    Que linda pagina!!!!, felicidades,y las recetas, hummm deliciosas!!!, nuevamente felicidades-

  • January 4, 2012


    Gracias Lily!
    Ya nos vemos prontito. Demasiado rapido . . . 🙁 Gracias por todo!
    Mary Ann

  • March 20, 2013


    This is our favorite soup we make it every week and it is gone by lunch the next day!

    Thanks for your awsome recipes!

  • March 22, 2013


    Hi Ruth!
    You are welcome! I am so happy this works for you! I also love this soup! Thank you for stopping by!
    Mary Ann

  • May 3, 2013


    I felt like cooking today a Romanian beans soup. It’s Good Friday in the orthodox tradition and I try to be “a good boy” and fast.
    I discovered your soup and, leaving the cheese aside, I have cooked my best soup this year.
    Thank you and God bless!

  • May 13, 2013


    Hi Daniel!
    Yay! I am so happy this came out perfect for you. Thank you for letting me know. Take care!
    Mary Ann