Spiced Cuban Black Bean Soup with Smoked Paprika
A hearty, smoky black bean soup infused with cumin, smoked paprika, and fresh herbs, perfect for comforting meals. This latin american-inspired soups (vegetarian) ready in about 105 minutes pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 dried black beans
- 6 cups water
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 1 bay leaf
- 1 medium, diced red bell pepper
- 1/4 cup, chopped fresh cilantro
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup dried black beans and soak in water overnight or for at least 6 hours. Drain and rinse again.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add the soaked beans, 6 cups water, 1 tsp ground cumin, 2 tsp smoked paprika, 1 bay leaf, and 1 diced medium red bell pepper. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1.5 hours until beans are tender.
- Step 4: Remove the bay leaf. Using an immersion blender, puree about half the soup for a creamier texture, leaving the rest chunky.
- Step 5: Stir in 1 1/2 tsp salt, 1/2 tsp black pepper, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Simmer for 5 more minutes, then serve hot.
Frequently asked questions
How long does Spiced Cuban Black Bean Soup with Smoked Paprika take to make?
Total time is about 105 minutes (10 min prep + 95 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 Spiced Cuban Black Bean Soup with Smoked Paprika?
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 dried black beans from drying out.
Can I substitute ingredients in Spiced Cuban Black Bean Soup with Smoked Paprika?
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 Spiced Cuban Black Bean Soup with Smoked Paprika 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 Spiced Cuban Black Bean Soup with Smoked Paprika 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.
