Sofrito-Infused Black Bean Soup

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

A hearty, aromatic soup featuring black beans simmered with Puerto Rican sofrito, sweet potatoes, and a hint of smoky paprika for depth. This puerto rican-inspired soups (vegetarian) ready in about 85 minutes pairs black beans, diced sweet potato, sofrito blend for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 70 min Serves 6 Puerto Rican cuisine 285 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse black beans and soak overnight in 4 cups water (or use quick-soak method: boil for 2 minutes, then let sit for 1 hour). Drain and transfer to a pot with sweet potato cubes (1/2-inch pieces).
  2. Step 2: Heat olive oil in a large pot over medium heat. Add sofrito blend and cook for 3 minutes until fragrant, then stir in minced garlic and cook for 1 minute until golden.
  3. Step 3: Add soaked beans, sweet potato, 4 cups chicken broth, paprika, oregano, cumin, and salt. Bring to a boil, then reduce heat to low and simmer covered for 1 hour until beans are tender.
  4. Step 4: Remove 1 cup of soup with a ladle and blend until smooth in a blender. Return puree to the pot and stir to combine. Simmer uncovered for 10 minutes to thicken.
  5. Step 5: Taste and adjust seasoning. Serve hot with a sprinkle of fresh cilantro.

Frequently asked questions

How long does Sofrito-Infused Black Bean Soup 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 Sofrito-Infused Black Bean Soup?

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 black beans from drying out.

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

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 Sofrito-Infused Black Bean Soup 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 Sofrito-Infused Black Bean Soup 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.

What others are saying

Related recipes