Description
This hearty Cuban White Bean Soup is a comforting and flavorful dish made with tender white beans, aromatic vegetables, and a touch of smoky ham or turkey. Simmered slowly with cumin, oregano, and fresh lime juice, this traditional Cuban recipe offers a perfect blend of savory and bright flavors, ideal for a nourishing meal.
Ingredients
Scale
Beans and Broth
- 1 pound dried white beans (such as navy or cannellini), soaked overnight and drained
- 6 cups chicken broth or vegetable broth
- 1 small potato, peeled and diced
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
Seasonings and Herbs
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Optional Protein
- 1 cup diced ham or smoked turkey (optional)
Instructions
- Prepare Beans: Rinse the dried white beans thoroughly. Soak them overnight in plenty of water to soften. Drain and set aside before cooking.
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, diced green bell pepper, diced carrot, and minced garlic. Sauté for about 5 minutes until the vegetables soften and release their aroma.
- Add Spices: Stir in the ground cumin and dried oregano, cooking for an additional minute to bloom the spices and enhance their flavors.
- Combine Ingredients: Add the soaked beans, diced potato, bay leaf, and broth to the pot. If using, add the diced ham or smoked turkey now.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer partially covered for 60 to 75 minutes, stirring occasionally. Check the beans for tenderness and add more broth or water if the soup becomes too thick.
- Season and Thicken: Once the beans are tender, season the soup with salt and black pepper. Remove and discard the bay leaf. For a thicker texture, lightly mash a small portion of the beans against the side of the pot.
- Finish and Serve: Stir in the fresh lime juice and chopped cilantro right before serving to brighten the soup’s flavors. Serve hot for a delicious, comforting meal.
Notes
- To make a vegetarian version, omit the ham and use vegetable broth instead of chicken broth.
- A splash of fresh lime juice brightens the flavor and is traditional in many Cuban soups.
- The soup will thicken as it sits; add a little broth or water when reheating to achieve the desired consistency.
- Soaking the beans overnight helps to reduce cooking time and improve digestibility.
- If you prefer a smoother texture, you can blend a portion of the soup before adding cilantro and lime juice.
