Sofrito-Infused Black Bean Soup with Plantain
A deeply flavorful soup featuring slow-simmered black beans, aromatic sofrito, and tender plantains for a comforting Puerto Rican-inspired meal. This puerto rican-inspired soups (vegetarian) ready in about 65 minutes pairs Black beans, Green plantains, Sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 2 cans (15 oz each), rinsed Black beans
- 2 medium, thinly sliced Green plantains
- 1 cup Sofrito
- 4 cups Chicken broth
- 1 medium, chopped Yellow onion
- 3 cloves, minced Garlic
- 1 medium, diced Tomato
- 1/2, diced Green bell pepper
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- to taste Salt
- 1/4 tsp Black pepper
- 1, sliced for garnish Lime
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 medium chopped yellow onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
- Step 2: Add 1/2 diced green bell pepper and 1 diced medium tomato, cooking for 5 minutes until vegetables are tender and tomato has broken down.
- Step 3: Stir in 1 cup sofrito, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 2 minutes until aromatic and flavors meld.
- Step 4: Add 2 cans rinsed black beans and 4 cups chicken broth, bringing to a gentle simmer. Cook for 20 minutes to blend flavors.
- Step 5: Add 2 medium thinly sliced green plantains and continue simmering for 15 minutes until plantains are tender and soup has thickened slightly.
- Step 6: Season with salt and 1/4 tsp black pepper to taste. Serve hot, garnished with lime slices.
Frequently asked questions
How long does Sofrito-Infused Black Bean Soup with Plantain take to make?
Total time is about 65 minutes (20 min prep + 45 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 with Plantain?
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 with Plantain?
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 with Plantain 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 with Plantain 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
- ★★★★★
This recipe is a keeper! It's hearty, healthy, and the flavors are authentic. My kids even ate it without complaining.
- ★★★★★
A wonderful dish that's both comforting and flavorful. My family loved it for dinner.
- ★★★★★
This soup brought back memories of my abuela's kitchen! The sofrito was perfect and the plantains added the right sweetness.
