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To make Cuban white bean soup, you need some key ingredients. The base of the soup is dried white beans. I like to use great northern or cannellini beans for their creamy texture. You should soak the beans overnight. This softens them and cuts down on cooking time.

Cuban White Bean Soup Recipe

Warm up your kitchen with this easy Cuban White Bean Soup recipe that's perfect for any day! Packed with hearty beans, fresh veggies, and aromatic spices, this comforting dish is not only delicious but also versatile. Discover step-by-step instructions, tips for healthy variations, and creative serving ideas that will elevate your meal. Click through to explore the full recipe and bring a taste of Cuba to your table!
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Ingredients
  

2 cups dried white beans (great northern or cannellini), soaked overnight

1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium tomatoes, diced

1 carrot, diced

1 celery stalk, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

4 cups vegetable broth

1 bay leaf

Salt and pepper to taste

2 tablespoons fresh cilantro, chopped (for garnish)

1 avocado, sliced (for topping, optional)

Instructions
 

After soaking the beans overnight, drain and rinse them under cold water.

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

      Stir in the diced bell pepper, carrot, and celery. Cook for an additional 5 minutes until the vegetables soften.

        Add the diced tomatoes, cumin, and smoked paprika to the pot, mixing well. Cook for another 3 minutes until the tomatoes break down slightly.

          Pour in the vegetable broth and add the soaked beans and bay leaf. Bring the mixture to a boil, then reduce the heat to low.

            Cover and let the soup simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more broth or water if the soup becomes too thick.

              Once cooked, remove the bay leaf, and season the soup with salt and pepper to taste.

                For a creamy texture, use an immersion blender to blend a portion of the soup until smooth (optional).

                  Serve hot, garnished with fresh cilantro and avocado slices on top for added creaminess.

                    Prep Time, Total Time, Servings: 15 minutes | 2 hours | 6 servings

                      - Presentation Tips: Serve the soup in deep bowls, drizzling a little olive oil on top and sprinkling extra cilantro for a vibrant touch.