Black Bean Soup

READY IN: 30mins
Recipe by sunshinekb17

My good friend Connie (she says this is classic Cuban Frijoles Negro soup) made this great dish for her family. I likes it thicker so I added the 3rd can of blended beans and occasionally the heavy cream to make it thicker still. We serve it over rice without the garnish, but if we have company, I love to make it look pretty�Enjoy!!

Top Review by Heather U.

sunshinekb17, this black bean soup is excellent! It's great over rice and very filling. I went with the optional ingredients (used light cream and cilantro rather than parsley). Great flavors even though it's quite simple to make. I tossed in a chopped bell pepper and some celery which I sauteed in the olive oil before adding the rest of the ingredients. Used chicken broth instead of water. I wasn't sure whether you meant fresh or dried oregano-- went with fresh since I had in on hand, and about 1 Tbsp was a good amount. This is going to be great for lunches this week. Thanks for posting!

Ingredients Nutrition


  1. Combine all ingredients except vinegar and 1 can of black beans stir well and begin cooking over med-low heat.
  2. Take the put 3rd can of beans and put in a blender or a cup and use a stick mixer to blend them thoroughly; add them to the soup; stir well.
  3. ***If you want a creamier thicker soup add the ½ cup of heavy cream at this time.
  4. After soup comes to a boil add the dash of vinegar. Reduce heat and cook stirring regularly for 10 minutes.
  5. Serve with optional dopple of sour cream & chopped scallions in the center of each serving.
  6. You can also use a pinch of parsley if you don�t have/like scallions on top of the sour cream for a little color. You can also serve soup over cooked rice.

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