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Cuban Black Bean Soup


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  • 1 16 oz. jar mild or medium thick-and-chunky red salsa or red salsa with lime and garlic
  • 1 15 oz can black beans, rinsed and drained
  • 1 14.5 oz. can chicken broth
  • 1 3/4 cups water
  • 1 1/2 cup cubed cooked ham
  • 1 teaspoon ground cumin
  • 1/2 cup sour cream
  • Lime-flavor tortilla chips


Cooking time 20mins


Step 1

In a large saucepan or Dutch oven combine salsa, beans, broth, water, ham and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Ladle soup into bowls. If desired, top with sour cream and tortilla chips.

Cuban black bean soup with peppers:
Substitute 2 cups frozen sweet pepper and onion stir-fry vegetables for the ham.


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