For a richer, deeper flavor, use homemade vegetable broth. If you don’t have smoked tempeh bacon, you can substitute smoked paprika or a few drops of liquid smoke. Feel free to adjust the amount of jalapeño pepper to suit your spice preference. A squeeze of fresh lime juice at the end brightens the flavors beautifully. This soup freezes exceptionally well. Allow it to cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months.
Smokey Vegetarian Cuban Black Bean Soup
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PREP TIME15 mins
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COOK TIME1 hrs 25 mins
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TOTAL TIME9 hrs 40 mins
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SERVING8 People
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VIEWS13
Embark on a culinary journey to Cuba with this intensely flavorful and smoky black bean soup. A vegetarian delight, it’s so hearty and satisfying, even the most dedicated carnivores will be clamoring for a second bowl. The flavors deepen overnight, making it perfect for meal prepping!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Cholesterol36 mg
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Fiber11 g
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Protein18 g
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Saturated Fat2 g
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Sodium884 mg
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Sugar6 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSoak the Beans (8 hours to overnight): Place the black beans in a large bowl and cover with plenty of cold water. Let them soak for at least 8 hours, or preferably overnight. This reduces cooking time and aids in digestibility. Drain and rinse the soaked beans thoroughly.
02
StepSauté Aromatics (10 minutes): In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced yellow onion, smoked paprika, and toasted cumin seeds. Cook, stirring occasionally, until the onion becomes softened and translucent, about 5 minutes. Add the diced red and green bell peppers, minced garlic, crushed Mexican oregano, and bay leaves. Continue to cook, stirring frequently, until the bell peppers are slightly tender, another 5 minutes.
03
StepSimmer the Soup (45 minutes): Stir in the vegetable broth, soaked and drained black beans, diced smoked tempeh bacon, dark rum (if using), and minced jalapeño pepper. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and let it simmer gently for about 45 minutes, or until the beans are tender. Check periodically and add more water if the soup becomes too thick.
04
StepThicken and Season (30-40 minutes): Add the 2 cups of water and season with 1 1/2 teaspoons of kosher salt. Continue to cook, stirring occasionally, until the beans begin to break down and the soup thickens to your desired consistency, about 30-40 minutes. Adjust the seasoning with additional salt and freshly ground black pepper to taste. Remove and discard the bay leaves before serving.
05
StepGarnish and Serve: Ladle the Smokey Vegetarian Cuban Black Bean Soup into bowls. Garnish with sliced hard-boiled eggs, finely chopped red onion, a drizzle of olive oil, and a dollop of sour cream or vegan alternative, if desired. Serve hot and enjoy!
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Eve Donnelly
Jun 30, 2025David K: Easy to follow recipe and the soup turned out great. I added a can of diced tomatoes for extra flavor.
Odessa Kulas
Jun 27, 2025John B: I made this for a vegetarian friend, and he couldn't stop raving about it. Definitely a keeper!
Elmira Schimmel
Jun 24, 2025Ashley T: I didn't have tempeh, so I used smoked sausage instead. It was still delicious!
Thurman Mohr
Jun 19, 2025Jessica P: I doubled the recipe for a potluck, and it was a huge hit! Everyone loved it.
Oral Reilly
Jun 19, 2025Sarah M: This soup is amazing! The smokiness is perfect, and the tempeh bacon adds a great texture.
Melany Daniel
Jun 12, 2025Michael R: This soup is even better the next day! The flavors meld together beautifully.
Devin Cremin
Jun 4, 2025Emily L: The flavors are incredible, but I found it a bit too spicy. Next time, I'll use a poblano pepper instead of a jalapeno.