Meaty 'Cuban Black Bean' Soup

Meaty 'Cuban Black Bean' Soup


"This recipe is based on the black beans that I eat at my favorite Cuban restaurant. Spoon over rice or eat straight."


8 h servings 621 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans.
  2. In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients.
  3. Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.
  • profile image

Your rating



  1. 16 Ratings


Excellent starter recipe! I used chicken thighs instead of breasts for a heartier poultry to match the robustness of the sausage. I also allowed the liquid to reduce by half to create a chili-...

This was really tasty over rice, as the author suggested. I found that the addition of a little hot sauce was just the perfect touch. This one is definitely a favorite around my house!

Really enjoyed this one and intend to make it many times now that the weather is getting cooler. Great taste and my husband, who is such a picky eater (argh) LOVED it! Thank you

The soup was a very hearty dish. My husband loved it.

It is a great recipe for a rainy day. The taste is great. We also added 1 tsp. salt and 2 tsp. granulated garlic which enhanced the flavor.

Overall very good. I did add salt and increased the spices. Topped with lime fresca (lime zest and sour cream).

this is a very easy recipe but lacks flavor and spice. I used canned black beans to save time with soaking overnight.

This was an okay recipe. I ended up adding alot of spices because I found it bland. I think I'll hang with my old recipe for black bean soup.

I used canned black beans and Andouille sausage as that's what I had on hand. It's pretty good made as written but I threw in a good pinch of Adobo seasoning and also some fresh cilantro for ex...