Puerto Rican-Style Black Bean Soup with Sofrito
Hearty black bean soup simmered with aromatic sofrito and smoky spices for a comforting and flavorful meal. This latin american-inspired soups (vegan) ready in about 40 minutes pairs olive oil, vegetable broth, bay leaf for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 4 cups (or 2 cans, drained and rinsed) cooked black beans
- 2 tbsp olive oil
- 1/2 cup (blend of green peppers, onions, garlic, cilantro) sofrito
- 3 cups vegetable broth
- 1 bay leaf
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp white vinegar
- 2 tbsp for garnish chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup sofrito and sauté for 5 minutes until fragrant and softened.
- Step 2: Stir in 4 cups cooked black beans, 3 cups vegetable broth, 1 bay leaf, 1 tsp cumin powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
- Step 3: Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
- Step 4: Remove the bay leaf, then use an immersion blender to partially purée the soup for a creamy texture while leaving some beans whole.
- Step 5: Stir in 1 tbsp white vinegar and adjust seasoning to taste.
- Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro.
Frequently asked questions
How long does Puerto Rican-Style Black Bean Soup with Sofrito take to make?
Total time is about 40 minutes (10 min prep + 30 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 Puerto Rican-Style 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 Puerto Rican-Style 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 Puerto Rican-Style Black Bean Soup with Sofrito 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.
Is Puerto Rican-Style Black Bean Soup with Sofrito vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
