Description
A hearty and flavorful Cuban White Bean Soup that is perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened, about 5 minutes.
- Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for an additional minute until fragrant.
- Pour in the vegetable broth, then add the white beans, diced tomatoes, and bay leaf. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld.
- Remove the bay leaf and season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For added heat, include a diced jalapeño or a pinch of red pepper flakes when cooking the onions.
- To make it heartier, add cooked quinoa or brown rice to the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg