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.
Hey friends, if you didn't see the awesome recipe from my friend, Debbie Adler, do yourself a favor and take a look. Click this. I'm giving away one of her awesome cookbooks, so be sure to enter the giveaway. It ends tomorrow!
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.
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We'd be so grateful if you did. If you like this recipe and can't wait to see what we're going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
Yields 4 servings
Silky and delicious Cuban black bean soup that's a little bit spicy and a whole lot of delicious. Easy to make!
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 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 tbsp 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
If you don't have an immersion blender you can use a regular blender. Blend in smaller batches to fit the size of your blender.
Jasmine says
Linda Meyer says
Strength and Sunshine says
Linda Meyer says
therawproject says
Linda Meyer says
Brandie says
Linda Meyer says
Amy Katz from Veggies Save The Day says
Linda Meyer says
Sarah Newman says
Linda Meyer says
Becky says
Linda Meyer says
veggiesdontbite says
Linda Meyer says
Mel | avirtualvegan.com says
Linda Meyer says
Vanessa @ VeganFamilyRecipes says
Linda Meyer says
Alisa Fleming says
Linda Meyer says
Trinity says
Linda Meyer says
The Vegan 8 says
Linda Meyer says
Carla says
Linda Meyer says