Sofrito-Style Black Bean Soup

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty, aromatic soup featuring earthy black beans simmered with traditional Puerto Rican sofrito for deep, complex flavor. This Puerto Rican-inspired soup recipe, ready in about 40 minutes, pairs olive oil, onion, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 2 tbsp olive oil
• 1 diced onion
• 2 diced bell peppers
• 3 minced garlic cloves
• 1 cup rinsed and drained black beans
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp cayenne pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 diced bell peppers, and 3 minced garlic cloves. Cook for 5-7 minutes until softened and fragrant.
2. Step 2: Stir in 1 cup rinsed black beans, 1 can (14 oz) diced tomatoes, 2 cups vegetable broth, 1 tsp cumin, 1/2 tsp oregano, 1/4 tsp cayenne pepper, and salt to taste.
3. Step 3: Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until flavors meld and beans are tender.
4. Step 4: Remove from heat and let rest for 5 minutes before serving.