A Cuban-style black bean soup that cooks garlic, onion, and beans into a dark, earthy bowl with enough body to stand as a meal.
15 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Saute the onion and garlic in a pot for 6 minutes, until softened.
Add the drained black beans and vegetable stock.
Cook the soup over low heat for 30 minutes.
Mash one third of the mixture so the soup naturally gains body.
Adjust the salt and serve hot.
💡 Tip: Mashing part of the beans thickens the soup without adding cream.
🍽️ Serving suggestion: Serve with lime and finely chopped cilantro on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~230
kcal calories
11
g protein
33
g carbs
6
g fat
3.4g
Sugar
11.7g
Fiber
1542.6mg
Sodium
0.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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