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Cuban White Bean Soup Recipe
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.
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Total Time 1 hour 25 minutes
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.