Cuban Black Bean Soup
Prep time
Cook time
Total time
Recipe and photo from Happy Herbivore Abroad: A Travelogue and Over 135 Fat-Free and Low-Fat Vegan Recipes from Around the World; reprinted with permissions from BenBella Books.
Serves: 2 servings
  • ½ small onion, chopped
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 15-ounce can black beans, drained and rinsed
  • 1-1/2 cups vegetable broth
  • ¼ cup prepared salsa
  • 1-1/2 teaspoons lime juice
  • 2 tablespoons fresh cilantro, chopped (garnish)
  • 1 to 2 green onions, sliced (garnish)
  • Corn chips, crumbled (garnish)
  • Hot sauce or cayenne pepper (optional)
  1. Add a few splashes of water or vegetable broth to a skillet over high heat. Add the onion and sauté until translucent, about 2 to 3 minutes.
  2. Add the chili powder and cumin, and stir to combine. Then add the beans, vegetable broth, and salsa. Bring to a boil, reduce the heat to low, and let the soup simmer for 10 minutes.
  3. Remove the soup from the heat and stir in the lime juice.
  4. Transfer half of the mixture to a blender and puree until mostly smooth. Mix the puree back in with soup.
  5. Garnish each serving 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 low-fat corn chips from corn tortillas. Crisp tortillas in a toaster oven or oven at 350ºF for a few minutes, or until crisp. Let cool, and break into chips.
Recipe by Go Dairy Free at