Easy Cuban Black Bean Soup

Rich, creamy, and easy-to-make Cuban black bean soup made with canned beans.
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 Jamie Silva is the creator, recipe developer and photographer behind A Sassy Spoon—a website for home cooks and food lovers looking for classic comfort foods recipes with a fresh, seasonal, and modern twist. Born and raised from Cuban parents in South Florida, she enjoys developing recipes that evoke memories of her childhood, her rich heritage, and all the foodie adventures she's had along the way.

 A note from the chef:  This black bean soup is perfect for those days where you just want a delicious bowl of health made with fresh ingredients. Traditional Cuban black bean soup is usually made with dried black beans, ham hock, and beef broth. In an effort to make this soup a vegetarian, lightened up version for a busy weeknight, I came up with this recipe using Unsweetened Better Half.


  • 2 tablespoons olive oil
  • 1 red onion finely diced
  • 4 cloves garlic minced
  • 1 red pepper diced
  • 1 green pepper diced
  • 4 cups vegetable stock or water
  • 2 tablespoons Califia Farms Unsweetened Better Half
  • 3 cans low-sodium black beans rinsed and drained (15 ounces each)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1 tablespoon apple cider vinegar
  • 2 bay leaves
  • Salt + pepper to taste
Optional toppings: avocado, diced red pepper, chopped tomatoes, cilantro, lime wedges, vegan sour cream or Greek yogurt.


In a Dutch oven, heat oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, red and green peppers. Sauté for 2 more minutes.
Add the stock or water, Califia Farms Unsweetened Better Half, black beans, cumin, oregano, smoked paprika, chili powder, vinegar, bay leaves, salt and pepper. Bring to a boil. Turn down the heat and simmer for 10 minutes. Remove from the heat. Serve and garnish with toppings. Enjoy!