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Homemade vegan Cuban black bean soup. An easy dinner recipe!

Easy Vegan Cuban Black Bean Soup

Silky and delicious Cuban black bean soup that's a little bit spicy and a whole lot of delicious. Easy to make!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Author: Linda & Alex


  • 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
  • ½ cup red wine more if you prefer
  • 1 large tomato
  • Daiya pepper jack cheese for garnishing


  • 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!


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.
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