Slow-Simmered Cuban White Bean Soup Recipe With Bold Flavors

I made this Cuban White Bean Soup Recipe on a chilly evening, and it instantly warmed me from the inside out. I love how simple ingredients turn into something so rich and comforting.

The aroma of sautéed onions, garlic, and peppers filled my kitchen and made me feel like I was in a Cuban home. The beans become tender and creamy, while the spices add a gentle warmth without overpowering the soup.

After one bowl, I knew this would become a regular recipe in my rotation, especially on days when I want something hearty but easy. You can also enjoy similar flavors in the Spanish Potato Fritters Recipe for a light side dish.

Ingredients

Here are all the ingredients you’ll need for this Cuban White Bean Soup, with tips to make it taste even better.

• 2 cups dried white beans (such as cannellini or great northern), soaked overnight — Soaking helps beans cook evenly and reduces gas.
• 6 cups chicken or vegetable broth — Using homemade broth adds deeper flavor, but store-bought works too.
• 1 tablespoon olive oil — Helps sauté the vegetables and adds a light richness.
• 1 medium onion, finely chopped — Adds natural sweetness and depth.
• 1 green bell pepper, diced — Adds freshness and a mild crunch.
• 1 red bell pepper, diced — Adds sweetness and color.
• 4 cloves garlic, minced — Fresh garlic provides the best aroma and taste.
• 1 teaspoon ground cumin — Adds earthy warmth typical of Cuban soups.
• 1 teaspoon dried oregano — Adds a savory, herby flavor.
• 1 bay leaf — Adds subtle background aroma.
• 1 teaspoon smoked paprika — Gives a mild smoky taste.
• 1 teaspoon salt (adjust to taste) — Enhances all the flavors.
• 1/2 teaspoon black pepper — Adds gentle heat.
• 1/4 cup fresh cilantro or parsley, chopped — Adds freshness and bright color.
• 2 tablespoons fresh lime juice — Adds acidity to balance the richness.
• 1–2 tablespoons olive oil or butter (optional) — Adds extra creaminess at the end.

Note: This recipe makes about 6 servings, depending on portion size. You can also pair it with protein-rich dishes like Greek Chicken Gyros Recipe for a complete meal.

Variations

Here are some ways to adjust this recipe to your preferences:

• Vegetarian: Use vegetable broth and skip any meat additions.
• Spicy version: Add a pinch of cayenne or chopped jalapeño for heat.
• Smoky flavor: Add a small piece of smoked ham or smoked paprika for depth.
• Creamy version: Blend half the soup and return it to the pot for a thicker texture.
• Add protein: Stir in shredded chicken or cooked sausage for a heartier meal.
• More veggies: Add carrots, celery, or potatoes for extra nutrition.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 1 hour 10 minutes (including simmering)
• Total Time: 1 hour 25 minutes

Equipment You Need

• Large pot or Dutch oven — For cooking the soup evenly.
• Knife and cutting board — For chopping vegetables.
• Wooden spoon — For stirring and mixing.
• Blender or immersion blender (optional) — To puree part of the soup for creaminess.
• Ladle — For serving.

How to Make Cuban White Bean Soup?

Soak and Cook the Beans

Drain soaked beans and rinse them well. Add them to a pot with broth and bring to a boil. Reduce heat and simmer until beans are tender, about 45–60 minutes. Soaking helps beans cook faster and stay tender.

Sauté the Aromatics

In a separate pan, heat olive oil and sauté onions, garlic, and peppers until soft and fragrant. Add cumin, oregano, smoked paprika, salt, and pepper. This creates a flavorful base that makes the soup taste authentic.

Combine and Simmer

Add the sautéed mixture into the pot with cooked beans. Stir well and simmer for another 15 minutes so the flavors blend. The soup should be thick, creamy, and aromatic.

Optional Blend for Creaminess

If you want a smoother texture, blend half of the soup using an immersion blender or regular blender. Return it to the pot and stir. This makes the soup feel richer without adding cream.

Finish with Fresh Flavor

Add fresh lime juice and chopped cilantro or parsley. Taste and adjust seasoning as needed. The lime adds a bright finish that balances the soup’s richness.

Additional Tips for Making this Recipe Better

Here are a few tips I learned while making this soup:

• I always soak the beans overnight to reduce cooking time and improve texture.
• I sauté the onions and peppers slowly to bring out their natural sweetness.
• I like to blend half the soup for a creamy consistency without using dairy.
• I add lime juice at the end because it brightens the flavor without overpowering it.
• I often add a small amount of smoked paprika for a deeper, more authentic taste.

How to Serve Cuban White Bean Soup?

Serve this soup hot in deep bowls for a cozy meal. Garnish with extra cilantro or parsley and a squeeze of lime for freshness. You can serve it with warm crusty bread, rice, or plantains for a complete meal. It also pairs well with a simple green salad or pickled vegetables for a contrasting crunch.

Nutritional Information

Here’s a quick nutritional snapshot per serving:

• Calories: Approximately 320–360 kcal
• Protein: Around 15–18 g
• Carbohydrates: About 45–50 g
• Fat: About 8–10 g

Make Ahead and Storage

Refrigerating

Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even tastier the next day.

Freezing

This soup freezes well for up to 3 months. Cool completely before freezing and store in freezer-safe containers. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium heat. Add a splash of water or broth if the soup thickens too much. Stir occasionally until heated through.

Why You’ll Love This Recipe?

Here are a few reasons why this soup is so comforting:

• It’s warm and comforting, perfect for cold days or when you need a cozy meal.
• The flavors are balanced and rich, yet still light and fresh.
• It’s easy to make, with simple ingredients and minimal effort.
• It’s healthy and nutritious, packed with protein and fiber from beans.
• It’s highly customizable, so you can make it your own with different spices or proteins.

Ben Carraoli

Cuban White Bean Soup Recipe

I made this Cuban White Bean Soup on a chilly evening, and it instantly warmed me from the inside out. I love how simple ingredients turn into something so rich and comforting. The aroma of sautéed onions, garlic, and peppers filled my kitchen and made me feel like I was in a Cuban home.

Print Recipe Pin Recipe

Total Time 1 hour hr 25 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 cups dried white beans such as cannellini or great northern, soaked overnight — Soaking helps beans cook evenly and reduces gas.
• 6 cups chicken or vegetable broth — Using homemade broth adds deeper flavor but store-bought works too.
• 1 tablespoon olive oil — Helps sauté the vegetables and adds a light richness.
• 1 medium onion finely chopped — Adds natural sweetness and depth.
• 1 green bell pepper diced — Adds freshness and a mild crunch.
• 1 red bell pepper diced — Adds sweetness and color.
• 4 cloves garlic minced — Fresh garlic provides the best aroma and taste.
• 1 teaspoon ground cumin — Adds earthy warmth typical of Cuban soups.
• 1 teaspoon dried oregano — Adds a savory herby flavor.
• 1 bay leaf — Adds subtle background aroma.
• 1 teaspoon smoked paprika — Gives a mild smoky taste.
• 1 teaspoon salt adjust to taste — Enhances all the flavors.
• 1/2 teaspoon black pepper — Adds gentle heat.
• 1/4 cup fresh cilantro or parsley chopped — Adds freshness and bright color.
• 2 tablespoons fresh lime juice — Adds acidity to balance the richness.
• 1 –2 tablespoons olive oil or butter optional — Adds extra creaminess at the end.

Method

 

1. Drain soaked beans and rinse them well. Add them to a pot with broth and bring to a boil. Reduce heat and simmer until beans are tender, about 45–60 minutes. Soaking helps beans cook faster and stay tender.
2. In a separate pan, heat olive oil and sauté onions, garlic, and peppers until soft and fragrant. Add cumin, oregano, smoked paprika, salt, and pepper. This creates a flavorful base that makes the soup taste authentic.
3. Add the sautéed mixture into the pot with cooked beans. Stir well and simmer for another 15 minutes so the flavors blend. The soup should be thick, creamy, and aromatic.
4. If you want a smoother texture, blend half of the soup using an immersion blender or regular blender. Return it to the pot and stir. This makes the soup feel richer without adding cream.
5. Add fresh lime juice and chopped cilantro or parsley. Taste and adjust seasoning as needed. The lime adds a bright finish that balances the soup’s richness.

Notes

• I always soak the beans overnight to reduce cooking time and improve texture.
• I sauté the onions and peppers slowly to bring out their natural sweetness.
• I like to blend half the soup for a creamy consistency without using dairy.
• I add lime juice at the end because it brightens the flavor without overpowering it.
• I often add a small amount of smoked paprika for a deeper, more authentic taste.