Sofrito-Infused Black Bean Soup with Plantains
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 soups ready in about 50 minutes pairs (15 oz), drained and rinsed Black beans, Sofrito, Chicken broth 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.
Ingredients
- 1 can (15 oz), drained and rinsed Black beans
- 2 medium, sliced into 1/2-inch rounds Plantains
- 1/4 cup Sofrito
- 4 cups Chicken broth
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Salt
- 1/2 tsp Black pepper
- 4 tbsp Olive oil
- 2 tbsp, chopped for garnish Green onions
Instructions
- 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.
- Step 2: Add 1/4 cup sofrito, 1 tsp cumin, and 1 tsp oregano, stirring to combine and cooking for 1 minute until aromatic.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sofrito-Infused Black Bean Soup with Plantains take to make?
Total time is about 50 minutes (20 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 Sofrito-Infused Black Bean Soup with Plantains?
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 sofrito from drying out.
Can I substitute ingredients in Sofrito-Infused Black Bean Soup with Plantains?
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 Plantains for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Sofrito-Infused Black Bean Soup with Plantains?
Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order puerto rican delivery again.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
