Puerto Rican-Style Black Bean Soup with Sofrito

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

Hearty black bean soup simmered with aromatic sofrito and smoky spices for a comforting and flavorful meal. This Latin American-inspired soup recipe (vegan), ready in about 40 minutes, pairs cooked black beans, olive oil, sofrito 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

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Instructions

1. 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.
2. 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.
3. Step 3: Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes to allow flavors to meld.
4. 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.
5. Step 5: Stir in 1 tbsp white vinegar and adjust seasoning to taste.
6. Step 6: Serve hot, garnished with 2 tbsp chopped fresh cilantro.