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The Cuban White Bean Soup is full of great flavors. To make this soup, you'll need some key ingredients. The main ingredient is the beans. I recommend using dried white beans, like cannellini or navy beans. These beans give the soup a creamy texture and a hearty feel.

Cuban White Bean Soup Recipe

Savor the warmth of a hearty Cuban White Bean Soup that’s bursting with flavor and nutrition! This easy-to-make recipe features creamy beans, vibrant vegetables, and aromatic spices that come together for a comforting dish perfect for any occasion. Discover key ingredients, simple preparation steps, and tasty variations to make this soup your own. Dive into this delicious culinary adventure and click to explore the full recipe now!
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Ingredients
  

2 cups dried white beans (e.g., cannellini or navy), soaked overnight

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium tomatoes, diced

1 tablespoon ground cumin

1 tablespoon dried oregano

1 teaspoon smoked paprika

4 cups vegetable broth

1 bay leaf

Salt and pepper to taste

1 lime, juiced

Fresh cilantro or parsley, for garnish

Instructions
 

Prep the Beans: After soaking the beans overnight, drain and rinse them thoroughly. Set aside.

    Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Peppers and Tomatoes: Incorporate the diced red and green bell peppers and the diced tomatoes into the pot. Cook until the peppers are tender, roughly 5-7 minutes.

        Spice It Up: Sprinkle in the ground cumin, dried oregano, and smoked paprika. Stir the mixture well and let the spices heat for a minute, allowing them to release their flavors.

          Combine Broth and Beans: Add the rinsed beans into the pot, and then pour in the vegetable broth. Throw in the bay leaf. Bring the mixture to a boil.

            Simmer: Once boiling, reduce the heat to low and let the soup simmer for about 1.5 hours, or until the beans are tender. Stir occasionally and add more broth or water if needed to maintain a soupy consistency.

              Finish with Lime: After the beans are cooked, remove the bay leaf. Add the lime juice and season with salt and pepper to taste. Adjust any spices or acidity as needed.

                Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro or parsley before serving warm.

                  Prep Time, Total Time, Servings: 10 minutes | 1.5 hours | 6 servings