Go Back
In Cuban white bean soup, the right ingredients make a big difference. The base of this soup is the beans. You can use cannellini or navy beans. They are creamy and hold flavor well. Soak them overnight to make them tender. This step is key for a smooth soup.

Cuban White Bean Soup Recipe

Warm up with a delicious bowl of Cuban White Bean Soup, a hearty and flavorful delight that's easy to make! Discover the essential ingredients, simple cooking steps, and creative variations to elevate your dish, whether you're a seasoned cook or a beginner. This nutritious soup is perfect for any occasion. Click through to explore the full recipe and immerse yourself in the rich tastes of Cuban cuisine. Your new favorite comfort food awaits!
Print Recipe Pin Recipe

Ingredients
  

2 cups dried white beans (like cannellini or navy beans), soaked overnight

1 medium onion, diced

4 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon cumin

1 teaspoon smoked paprika

1 bay leaf

6 cups vegetable broth

1 can (14.5 oz) diced tomatoes (with juices)

1 tablespoon olive oil

Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften and the onion is translucent.

    Stir in the cumin, smoked paprika, and bay leaf, cooking for another minute until fragrant.

      Add the soaked and drained white beans to the pot, followed by the vegetable broth and diced tomatoes, including their juices. Bring the mixture to a boil, then reduce heat to low and let it simmer.

        Cover the pot and allow the soup to simmer for about 1 to 1.5 hours or until the beans are tender. Stir occasionally and add more broth or water if needed for desired consistency.

          Once the beans are cooked, remove the bay leaf and season the soup with salt and pepper to taste.

            For a creamier texture, use a potato masher to mash a few beans against the side of the pot and stir them back in.

              Serve the soup hot, garnished with fresh chopped cilantro and lime wedges on the side for an extra zing.

                Prep Time: 15 mins | Total Time: 2 hrs | Servings: 6