Cuban Black Bean Soup

Guest Recipe: Lindsay S. Nixon of Happy Herbivore Abroad

photo credit: Kel Elwood
  • ½ small onion, chopped
  • 1 ½ tsp chili powder
  • 1 tsp ground cumin
  • 1 15-oz can black beans, drained and rinsed
  • 1½ c vegetable broth
  • ¼ c prepared salsa
  • 1½ tsp lime juice
  • 2 tbsp fresh cilantro, chopped (garnish)
  • 1–2 green onions, sliced (garnish)
  • corn chips, crumbled (garnish)
  • hot sauce or cayenne pepper (optional)
  1. Line a skillet with a thin layer of water (or vegetable broth). Sauté onion over high heat until translucent-about 2-3 minutes. Add chili powder and cumin, and stir to combine.
  2. Add beans, vegetable broth, and salsa. Bring to a boil, then reduce to low and simmer for 10 minutes. Remove from heat and stir in lime juice.
  3. Transfer half of the mixture to a blender and puree until mostly smooth. Mix puree back in with soup.
  4. Garnish with cilantro, green onions, and broken corn chips. You can also drizzle with hot sauce or add cayenne pepper to taste, if desired.

*Chef’s Note: You can make your own corn chips from corn tortillas. Crisp tortillas in a toaster oven or oven (350°F) for a few minutes until crisp.

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To purchase a copy of Linday’s cookbook, Happy Herbivore Abroad, CLICK HERE. You can also find more great vegan recipes on her food blog,!

Nutrition Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories 387.47
Calories From Fat (9%) 35.47
% Daily Value
Total Fat 4.10g 6%
Saturated Fat 0.99g 5%
Cholesterol 1.85mg 1%
Sodium 1441.37mg 60%
Potassium 1127.43mg 32%
Carbohydrates 69.40g 23%
Dietary Fiber 22.70g 91%
Sugar 2.14g
Sugar Alcohols 0.00g
Net Carbohydrates 46.70g
Protein 22.14g 44%

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