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Cuban black bean soup garnished with greek yogurt and fresh cilantro
Brianna Hughes

Cuban Black Bean Soup

This Cuban black bean soup, also known as Sopa de Frijol Negro, is a cozy twist on traditional ham and beans. Made with dried black beans, smoked ham hock, bell peppers, garlic, and warm spices, it's hearty, flavorful, and perfect for a comforting meal. Serve it with homemade sourdough cornbread or spoon it over rice for a delicious lunch or dinner.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6
Course: dinner, Main Course, Soup
Cuisine: Cuban
Calories: 278
Ingredients Method Notes

Ingredients
  

  • 1 Pound dried black beans, sorted and rinsed
  • 1 smoked ham hock
  • 2 TBSP olive oil
  • 1 small onion diced
  • 1 green bell pepper
  • 1 red bell pepper
  • 4 cloves garlic minced
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 TBSP red wine vinegar
  • 2 TBSP granulated sugar
  • 1 bay leaf
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • water as needed
Optional Toppings
  • Greek Yogurt or Sour Cream
  • Fresh Cilantro
  • Lime Wedge
  • Sliced Avocado

Method
 

  1. Add the black beans and ham hock to a large Dutch oven. Cover the beans with water and bring to a gentle simmer. Cover and cook for 1 1/2 to 2 hours, or until the beans begin to soften. Add more water as needed to keep the beans covered and prevent burning.
  2. Heat the olive oil in a skillet over medium-high heat. Add the onion and bell peppers and sauté for 1 to 2 minutes.
  3. Add the garlic and cook for 30 seconds. Stir in the cumin, oregano, red wine vinegar, sugar, bay leaf, salt, and pepper. Cook for approximately 3 minutes to make the sofrito.
  4. Add the sofrito to the Dutch oven and stir. Bring to a boil, reduce the heat to low, and simmer for another 30 to 40 minutes, or until the beans are tender and creamy. Add water as needed.
    Remove the ham hock and bay leaf. Set the ham hock aside to cool slightly.
  5. Transfer a portion of the beans, peppers, and broth to a heat-safe bowl. Blend with an immersion blender until smooth, then stir the blended mixture back into the pot.
  6. Shred the tender ham, discard the bone and any unwanted pieces, and return the meat to the soup.
  7. Taste and adjust the seasonings. Serve hot with your favorite toppings, sourdough cornbread, or warm rice.

Notes

Notes

  • Dried beans may take longer than two hours to soften, depending on their age. Continue cooking until tender.
  • Keep an eye on the water level throughout cooking to prevent the beans from drying out or burning.
  • The recipe can be made with additional bell pepper if desired. I used one whole red and one whole green pepper.
  • Refrigerate leftovers for 3 to 4 days or freeze for 2 to 3 months for best quality.
  • The calorie estimate is approximate and will vary depending on the ham hock, how much meat is used, and the amount of soup in each serving.
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