Silky smooth Easy Vegan Cuban Black Bean Soup! This is the perfect summer soup to cool you off and make you feeling like you're living in a tropical paradise.
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There are two kinds of foods that I can’t get enough of during the hot and sultry months of summer. Fresh, raw, crisp salads and hot and spicy anything is what I crave when the temperatures soar. If I can have them both in one meal, even better. When my hubby, the Breakfast King took over the kitchen on a Saturday night a few weeks ago, this is what he made, and I was one happy lady.
This spicy, savory, and creamy gluten-free Cuban black bean soup is BOMB. It’s so full of flavor, just look at the ingredients. It’s filled with black beans, roasted sweet bell peppers, a poblano pepper, onion, shallot, lime, cilantro, fresh sage, smoked paprika, cumin, and red wine. When those ingredients are blended into one thick and silky soup and topped with cool diced tomatoes and a sprinkle of vegan cheese, it’s nirvana, or Havana. 😉
It may seem counter-intuitive to eat hot and spicy black bean soup on a hot and sticky summer day, but it’s not at all. Strangely enough, eating hot and spicy food actually cools you down. If you’re skeptical, take a look at this, then come back and make a big batch of this black bean soup.
HOW TO MAKE CUBAN BLACK BEAN SOUP AT HOME
It couldn’t be easier to make this soup at home. It takes a few steps, but each one is basic and simple. Just follow along with me.
Simmer the black beans in water for approximately 40 minutes.
Roast the peppers in the oven until they’re blackened.
Sauté the onion and shallot in a pan and deglaze with red wine. Drink some wine while you’re cooking to ensure the most pleasant culinary experience.
Scrape the blackened skin off of the peppers and add them to the pot of black beans with the onion and shallots.
Add the spices and herbs to the beans and puree with an immersion blender. If you don’t have a stick blender you can use your blender.
That’s it, just follow those simple steps and you’ll have the most delicious pot of spicy vegan Cuban black bean soup you’ve ever had. Serve it with this salad for a complete meal.
You know that I love to hear from you, so please come back and tell me how much you liked this soup. And if you adjusted it to suit your own tastes, even better, tell me what you did.
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Easy Vegan Cuban Black Bean Soup
Ingredients
- 1 large can 30 oz. of black beans
- 2 red bell peppers
- 1 large Poblano pepper
- 1 medium onion
- 1 large shallot
- 1 lime
- 1 cup of fresh cilantro
- 1 teaspoon of fresh chopped sage
- 1 tablespoon extra-virgin olive oil optional
- 1 tablespoon of smoked paprika
- 1 tablespoon of ground cumin
- Sea salt to taste
- Black pepper to taste
- 1 teaspoon of brown sugar optional
- 1/2 cup red wine more if you prefer
- 1 large tomato
- Daiya pepper jack cheese for garnishing
Instructions
- Place the beans in a medium pot and cover with water. Bring to a boil and simmer over low heat for about 40 minutes.
- While the beans are cooking, quarter and core the bell peppers and Poblano pepper. Place them skin side up on a baking sheet, brush with a thin layer of olive oil (optional) and broil them until the skins are blackened.
- Dice the onion and shallot and sauté them over medium heat in a dry pan until the onions caramelize.
- De-glaze the onions with the red wine and transfer to the pot with the beans.
- After the peppers have cooled a bit, scrape off the blackened skins, chop them coarsely and add to the pot of beans.
- Add enough water to the pot (approximately 1 to 2 cups) to allow an immersion blender to puree the beans and peppers.
- Add the smoked paprika, cumin, the juice of the lime, the sage and half of the cilantro to the pot and puree the mixture with the stick blender.
- Add salt and black pepper to taste.
- If the paprika gives the soup a bitter flavor, add a small quantity of brown sugar to adjust. If the soup seems a little too spicy, whisk in a bit of olive oil.
- Dice the tomato and squeeze out the seeds. Add the remainder of the cilantro leaves and a dash of salt to the tomato and toss to combine.
- Garnish the soup with a sprinkle of cheese, a sprig of cilantro, and a mound of chopped tomato in the center of the bowl.
- Enjoy!
Notes
Jasmine says
YUMMY!! I love black beans soup, but haven't yet had it in this pureed consistency and I am intrigued. This definitely sounds yummy with a toasted piece of bread!
Linda Meyer says
It's so silky and delicious when blended. Let me know what yo think if you try it. 🙂
Strength and Sunshine says
Love all the smoky flavors in there and that's it's blended
Linda Meyer says
The spices are wonderful in this soup. Thanks!
therawproject says
Very interesting on hot foods and sometimes I do crave it on even our hottest days. This recipe looks great and super hearty. Thanks!
Linda Meyer says
It's so interesting how hot foods can cool the body. Thanks, Christine!
Brandie says
This looks good! You got a great picture of it!
Linda Meyer says
Thank you so much! 🙂
Amy Katz from Veggies Save The Day says
This black bean soup looks amazing! Definitely pinning for later!
Linda Meyer says
Thanks Amy! 🙂
Sarah Newman says
Love the heartiness of this soup, it's a meal unto itself! Thanks!
Linda Meyer says
Thanks Sarah! I'm happy you like it.
Becky says
Wow! This looks like a meal in a bowl.
Linda Meyer says
Totally!
veggiesdontbite says
I love black bean soup!! I just planted a bunch of veggies in the garden, many of which are peppers. I can't wait to use them, will have to put this one on my list!
Linda Meyer says
So exciting! The peppers in my garden are almost ready to be picked. You're going to love going outside and picking your own food, and it tastes so much better. 🙂
Mel | avirtualvegan.com says
This soup looks so good! I love the addition of red wine in it. It's not something you see often in black bean soup.
Linda Meyer says
Thanks Melanie! The red wine really adds a lot of depth of flavor to the soup.
Vanessa @ VeganFamilyRecipes says
mmmhm. A cuban black bean soup sounds delicious! We've had some pretty cold, rainy days lately so I could definitely go for a bowl now 😉 Pinning!
Linda Meyer says
Thanks so much, Vanessa!This is a great soup for rainy days too. 🙂
Alisa Fleming says
This looks so fulfilling. And I love that you use poblano peppers in it. Such an under-appreciated pepper in my opinion!
Linda Meyer says
Thank you, Alisa! I agree about poblano peppers being under-appreciated. I use them all the time because they're a bit milder than jalapeno peppers.
Trinity says
This sounds so good. Suddenly feeling the need for Cuban soup 🙂
Linda Meyer says
Thanks so much, Trinity! I think you'll like it.
The Vegan 8 says
Oh my goodness gracious, Linda, this soup was made for me! Seriously love all of these flavors and black bean is one of my favorite all-time soups...been too long since I've had it! I am SO making this! The ingredients have me salivating!
Linda Meyer says
Thank you, Brandi! I love, love, love a spicy black bean soup. There's something about its velvety texture that gets me. Please let me know if you try it, I'd love to hear what you think.
Carla says
This looks great! I'd like to make it in the Instant Pot. Can I dump everything into the pot then set it and for how long?
Linda Meyer says
Hi Carla, thank you! I haven't made this in an Instant Pot, so I can't tell you how long to cook it. I'm so sorry.