Soup Mix – Cuban Black Bean Soup- Healthy Gourmet Kitchen

Like black bean soup? This Cuban black bean soup has a depth of flavor that rivals homemade only a lot easier to make. Add a ham hock to make it even more rich and flavorful or enjoy it as a hearty and delicious vegan soup. Yielding 10 cups of soup, it feeds a family or group of friends and leftovers freeze beautifully.

The pepper on the top is a Nora chili pepper, the mildest of all the peppers and is often used to make smoked sweet paprika. Add this pepper after the beans are cooked and remove it before serving, if you’d like a little more heat chop it up and leave it in the soup.

It’s not hot spicy – Cuban food doesn’t pack a lot of heat.

Vegan, vegetarian and made with no gluten containing ingredients. No added salt, sugar, MSG or preservatives. Primarily organic ingredients. The beans are certified organic and verified gluten free.


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Cuban Black Bean soup cooking directions:

1:Remove bean packet, rinse & remove any debris or shriveled beans. Place in medium pot with bay leaves & cover with 10 cups water. Bring to boil, lower heat, cover  & simmer 2.5 hours or until tender.                                                            

2: Heat 2 T olive oil in pan, add chopped onion cook over med-low 8-10 minutes. Add contents of soup packet, sautéed onion, lime juice, cubed ham (optional) & 1 tsp kosher salt (optional) to beans. Simmer 20 minutes. Remove chili pepper  & bay leaves. Serve hot with chopped cilantro, avocado, sour cream. If omitting ham use 5 Cups Vegetable broth & 5 Cups water to boil beans.                                                                   


Makes 10 cups of Cuban Black Bean Soup


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