Sofrito-Spiced Black Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty black bean soup infused with a classic Caribbean sofrito base for a rich, aromatic flavor and velvety texture. This Caribbean-inspired soup recipe (vegetarian), ready in about 100 minutes, pairs dry black beans, water, olive oil 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

• 1 cup dry black beans
• 6 cups water
• 2 tablespoons olive oil
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 medium yellow onion, chopped
• 4 cloves garlic cloves, minced
• 2 tablespoons cilantro stems, chopped
• 1/4 cup tomato sauce
• 1 teaspoon cumin powder
• 1 teaspoon oregano, dried
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lime juice

Instructions

1. Step 1: Rinse and soak 1 cup dry black beans overnight or for at least 6 hours. Drain and rinse again.
2. Step 2: In a large pot, add the soaked black beans and 6 cups water. Bring to a boil, then reduce to simmer and cook uncovered for 1 hour until beans are tender.
3. Step 3: While beans cook, prepare the sofrito by heating 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped green bell pepper, 1/2 cup chopped red bell pepper, 1 medium chopped yellow onion, 4 minced garlic cloves, and 2 tablespoons chopped cilantro stems. Sauté for 7 minutes until vegetables soften and are fragrant.
4. Step 4: Stir in 1/4 cup tomato sauce, 1 teaspoon cumin powder, and 1 teaspoon dried oregano. Cook for 3 more minutes until the sauce thickens slightly.
5. Step 5: Add the sofrito mixture to the cooked beans along with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer together for 15 minutes to meld flavors.
6. Step 6: Remove from heat and stir in 1 tablespoon lime juice. Use an immersion blender to partially puree the soup for creaminess while leaving some beans whole for texture.