Sofrito-Infused Black Bean Soup with Plantains

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply savory soup where tender black beans mingle with sweet plantains and aromatic sofrito, delivering comforting Puerto Rican flavors in every spoonful. This Puerto Rican-inspired soup recipe, ready in about 50 minutes, pairs Black beans, Plantains, Sofrito for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 30 min Serves 4 Puerto Rican cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
  2. Step 2: Add 1/4 cup sofrito, 1 tsp cumin, and 1 tsp oregano, stirring to combine and cooking for 1 minute until aromatic.
  3. Step 3: Stir in 1 can (15 oz) drained and rinsed black beans and 4 cups chicken broth, bringing to a gentle simmer. Cook for 15 minutes to allow flavors to meld.
  4. Step 4: While the soup simmers, heat 2 tbsp olive oil in a skillet over medium-high heat. Add 2 medium plantains (sliced into 1/2-inch rounds) and cook for 3-4 minutes per side until golden and tender.
  5. Step 5: Add the cooked plantains to the soup pot and simmer for an additional 5 minutes. Season with 1 tsp salt and 1/2 tsp black pepper, then serve hot, garnished with 2 tbsp chopped green onions.

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