Cuban-Style Black Bean Soup with Sofrito and Smoked Ham
A rich, smoky black bean soup simmered with a fragrant tomato and pepper sofrito base, perfect for cozy dinners. This latin american-inspired soups ready in about 135 minutes pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.
Ingredients
- 1 cup dried black beans
- 6 cups water
- 2 tbsp olive oil
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 1 medium, diced yellow onion
- 5 minced garlic cloves
- 1 (about 8 oz) smoked ham hock
- 2 tbsp tomato paste
- 1 tsp cumin ground
- 1 tsp dried oregano
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
- 2 tbsp chopped for garnish fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried black beans and soak in water for at least 4 hours or overnight. Drain and rinse again.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion, 1 medium diced green bell pepper, 1 medium diced red bell pepper, and 5 minced garlic cloves. Sauté for 6-7 minutes until vegetables are softened and aromatic.
- Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, and 1 tsp dried oregano. Cook for 2 minutes until tomato paste darkens slightly.
- Step 4: Add soaked beans, 6 cups water, 1 smoked ham hock, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 to 2 hours until beans are tender and soup thickens.
- Step 5: Remove ham hock, shred meat and return it to the soup. Remove bay leaf. Adjust seasoning as needed.
- Step 6: Serve hot garnished with 2 tbsp chopped fresh cilantro and lime wedges on the side to squeeze over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cuban-Style Black Bean Soup with Sofrito and Smoked Ham take to make?
Total time is about 135 minutes (15 min prep + 120 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 Cuban-Style Black Bean Soup with Sofrito and Smoked Ham?
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 dried black beans from drying out.
Can I substitute ingredients in Cuban-Style Black Bean Soup with Sofrito and Smoked Ham?
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 Cuban-Style Black Bean Soup with Sofrito and Smoked Ham for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Cuban-Style Black Bean Soup with Sofrito and Smoked Ham?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
