Black Bean Soup

  • Author: Aida's Kitchen
  • Prep Time: 12 Minutes
  • Cook Time: 1 Hour 30 Minutes
  • Total Time: 1 hour 42 minutes
  • Yield: 8 Servings 1x


An excellent high-protein soup prepared with Caribbean herbs, spices and vegetables and garnished with crumbled double fried green plantains!



  • 1 pound of cooked dry black beans with liquid
  • 2 tablespoons sofrito
  • 3 garlic cloves, minced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon dry oregano leaves
  • 1 teaspoon adobo without salt
  • 2 teaspoons ground cumin
  • ½ teaspoon black pepper
  • 3 teaspoons salt (low sodium)


  1. Pour cooked black beans with liquid into a large saucepan.
  2. Add the remaining ingredients to saucepan.  Stir well.
  3. Simmer for 1 hour uncovered.
  4. Remove 2 cups of cooked dry black beans from saucepan into a small bowl.
  5. Mash the cooked black beans with a potato masher.  Place the mashed black beans back into the black bean soup.  Stir mashed beans well into the black bean soup.
  6. Simmer for an additional 30 minutes uncovered.
  7. Garnish with crumbled double fried green plantains, crackers or chopped onions.


Visit my food blogging website for recipe on how to prepare double fried green plantains.  Use a mortal and pestle to mash the double fried green plantains.

  • Category: Soups and Stews
  • Cuisine: Puerto Rican

Keywords: Black Bean Soup