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Smokey Vegetarian Cuban Black Bean Soup

Rated as 4.5 out of 5 Stars

"This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired."
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9 h 40 m servings 356
Original recipe yields 8 servings


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  1. Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
  2. Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
  3. Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
  4. Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
  5. Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Nutrition Facts

Per Serving: 356 calories; 10.2 47.5 18 36 884 Full nutrition

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Made as written except that I used fresh oregano and chose to use only 1 bell pepper due to personal preference. Black beans always seem hard to flavor to me but this recipe seasoned them nicely...

Delicious. Changes, HM chicken stock, fresh spices from Penzys, can Rotel tomatoes mild w/green chili and a splash of balsamic. Thickened w Masa. Served w Tortilla chips... SO good!!!