Hernandez's Cuban-Style Black Bean Soup

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A smoky, aromatic black bean soup infused with citrus and herbs, topped with fresh cilantro for a taste of Cuba in every spoonful. This Cuban-inspired soup recipe (vegetarian), ready in about 80 minutes, pairs Black beans, Chicken broth, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Ingredients

• 1.5 cups Black beans
• 4 cups Chicken broth
• 1 small Yellow onion
• 2 cloves Garlic
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 2 Bay leaves
• 1 tbsp Lime juice
• 1/4 cup Fresh cilantro
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1 cup Water

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 small chopped onion and cook for 5 minutes until softened and translucent.
2. Step 2: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Add 1.5 cups black beans, 4 cups chicken broth, 1 tsp cumin, 1 tsp smoked paprika, 2 bay leaves, and 1/2 tsp salt. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 1 hour until beans are tender.
5. Step 5: Remove and discard 2 bay leaves. Stir in 1 tbsp lime juice and 1/4 cup chopped cilantro.
6. Step 6: If soup is too thick, add 1 cup water and adjust salt to taste until flavor is balanced.