Made This Recipe? Add Your Photo

Total Time
Prep 10 mins
Cook 20 mins

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!!

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.
Most Helpful

5 5

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!