Spiced Dominican Black Bean Soup with Cilantro Lime
A hearty Dominican-inspired black bean soup enriched with traditional spices and brightened with fresh cilantro and lime juice for a comforting and flavorful bowl. This latin american-inspired soups (vegetarian, gluten free) ready in about 80 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 240 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 cup dried black beans
- 6 cups water
- 2 tbsp olive oil
- 1 medium (about 1 cup) yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 leaf bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Rinse 1 cup dried black beans thoroughly and soak in water for 6-8 hours or overnight. Drain and rinse again.
- Step 2: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1 cup diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 3: Add 3 minced garlic cloves, 1 teaspoon ground cumin, and 1 teaspoon dried oregano to the pot. Cook for 1 minute more until spices release their aroma.
- Step 4: Add the soaked black beans, 6 cups water, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour until beans are tender.
- Step 5: Remove the bay leaf and use an immersion blender to partially puree the soup, leaving some beans whole for texture. Stir in 2 tablespoons fresh lime juice and 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Dominican Black Bean Soup with Cilantro Lime take to make?
Total time is about 80 minutes (10 min prep + 70 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 Dominican Black Bean Soup with Cilantro Lime?
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 Dominican Black Bean Soup with Cilantro Lime?
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 Dominican Black Bean Soup with Cilantro Lime 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.
Is Spiced Dominican Black Bean Soup with Cilantro Lime vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
