Citrus-Infused Cuban Black Bean Soup with Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty black bean soup brightened with fresh citrus and a savory sofrito base, capturing the vibrant flavors of Caribbean cuisine. This caribbean-inspired soups (vegetarian) ready in about 85 minutes pairs olive oil, medium onion, diced, medium green bell pepper, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 70 min Serves 4 Caribbean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced green bell pepper, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 1 tsp ground cumin, 1 tsp dried oregano, and 1 bay leaf, cooking for 1 minute until spices release aroma.
  3. Step 3: Add 1 cup soaked and drained black beans and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer covered for 1 hour until beans are tender.
  4. Step 4: Remove bay leaf. Using an immersion blender, partially blend the soup to thicken while leaving some beans whole for texture.
  5. Step 5: Stir in 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 1.5 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 5 more minutes.
  6. Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving.

Frequently asked questions

How long does Citrus-Infused Cuban Black Bean Soup with Sofrito take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Infused Cuban Black Bean Soup with Sofrito?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Citrus-Infused Cuban Black Bean Soup with Sofrito?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Infused Cuban Black Bean Soup with Sofrito for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Citrus-Infused Cuban Black Bean Soup with Sofrito vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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