Recipe: Warm and hearty Cuban black bean soup

GRAND RAPIDS, Mich. (WOTV) Cuban black bean soup is perfect for a chilly fall day. It’s hearty and rich, while being packed full of things to keep your body fueled. Margaux Drake shows how to whip up a quick batch and all you have to do is ladle and enjoy!


Cuban Black Bean Soup 
vegan/gluten free
6 Servings

black bean soup


  •  1 T EVOO
  • 1 Onion medium size
  • 3-4 Garlic cloves
  • 3 Celery ribs
  • 1 Red Pepper medium size
  • 1 Jalapeño, seeded
  • 1 T+ Cumin, ground
  • 1 t Thyme
  • 2 15 oz cans of black beans
  • 1 14 oz can of coconut milk
  • Juice of 1 1/2 limes
  • Sea salt to taste
  • Garnish with diced mango, chopped green onions, finely chopped cilantro and grated ginger (optional)


•   Heat EVOO in a large stock pot with a tightly fitting lid.

•   Put onion, garlic, and celery into a food processor and pulse until chopped.

•   Sauté the onion, garlic and celery in the stock pot until onions are soft.

•   Put the red pepper and jalapeño into food processor and pulse until chopped.

•   Add peppers to the the stock pot and sauté until soft.

•   Add cumin and thyme and continue to sauté for 1-2 minutes.

•   Drain black beans.

•   Add black beans to the stock pot and sauté.

•   Stir in the coconut milk.

•   Add additional cumin and salt to taste.

•   Stir in lime juice and ladle into soup bowls.

•   Garnish with a chutney of mango, green onions, cilantro, ginger, lime juice and salt.

•   If a creamier soup is desired it can be blended before serving and garnishing

All Ingredients are available at D&W Fresh Market.

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