Cuban Black Bean Soup With Cod (Crock Pot)

"Any firm, white fish can be substituted for the cod. I think this originally was printed in Shape magazine. The recipe says it serves four, but this really makes a lot of soup!"
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Ready In:
16hrs 15mins




  • Place beans in a 6 quart slow cooker.
  • Add water to cover the beans by 4-5 inches.
  • Cook on low for 8 hours or overnight.
  • (This is my preferred way to prepare beans, but you can also do it the traditional way on the stove if you prefer.) Drain the beans and add the remaining ingredients.
  • Mix well and cook on low for 8-10 hours.

Questions & Replies

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  1. Didn't care for this but that's why they make chocolate, vanilla and strawberry.
  2. I love this soup! I made it twice. The second time, I wound up using over seasoned cod fish that I stored in the freezer until it was time to cook this soup. I also used two cans of diced tomatoes and chillies, and I used all the required seasons except I seasoned to my tastes. It was very spicy. My family loved it!
  3. I thought this was good, but not great. It was a bit thin and a tad bland. (I like hearty soups.) However - I might have been a bit light on the spices, as I was running out of cumin. It tasted better on the second day. Next time I might try replacing some of the broth with another can of tomatoes, to thicken it up a bit. I got 6 BIG servings out of this recipe. It is such a healthy combination of foods ... I will try it again for that reason alone!


  1. Used a can of black beans - because I had them, 1 tsp balsamic (real balsamic), didn't have red wine vinegar. Additional oregano - didn't have thyme. Also I used 2 thai green chilis, same reason - that's what I had. Simmered medium on the stove top for and hour or so.


My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src=""> ........And a grown up Jake (one year old in January 2008) :) - <img src=""> Charlotte (May 27, 1992-June 1, 2009): <img src=""> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src=""> Mike: September 26, 1994 - March 19, 2004<img src="">.... <a href=''><img src='' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='' target='_blank'>visitor maps</a>
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