Why You’ll Love This Recipe
This Cuban White Bean Soup stands out for its rich, smoky flavor imparted by slow-cooked meat. The combination of garlic, oregano, and cumin adds depth, making each spoonful a delightful experience. It’s an excellent choice for those seeking a filling meal that’s simple to prepare yet delivers complex flavors. Whether you’re looking to warm up on a chilly day or explore traditional Cuban flavors, this soup is sure to become a favorite.
Ingredients
- 1 pound dried white beans (such as Great Northern), soaked overnight
- 2 1/2 quarts water
- 2 bay leaves
- 6 ounces beef fat or meat trimmings
- 2 meaty bone-in chicken pieces (such as thighs or drumsticks)
- 1/4 cup olive oil
- 1 medium white onion, minced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Beans: Drain and rinse the soaked white beans.
- Combine Initial Ingredients: In a large soup pot or Dutch oven, place the beans, water, bay leaves, beef fat, and chicken. Bring to a boil over medium heat.
- Simmer: Reduce heat to low, cover, and let it simmer for 1 1/2 hours.
- Remove Meats: Take out the beef fat and discard it. Remove the chicken, shred the meat, and discard the bones. Return the shredded meat to the pot.
- Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Sauté the minced onion and garlic until soft and translucent, about 5 minutes.
- Combine and Season: Stir the sautéed onions and garlic into the soup. Add the dried oregano, ground cumin, and season with salt and freshly ground black pepper to taste.
- Final Simmer: Let the soup simmer over low heat for an additional 15 minutes to meld the flavors. Serve hot.
Servings and Timing
- Servings: This recipe yields approximately 16 cups, serving 6 to 8 people.
- Preparation Time: 15 minutes
- Cooking Time: Approximately 1 hour and 50 minutes
- Total Time: About 2 hours and 5 minutes (excluding the overnight soaking of beans)
Variations
- Add Vegetables: Incorporate diced carrots or other vegetables for extra color and flavor.
- Spice It Up: Introduce a few tablespoons of minced jalapeño peppers or a dash of crushed red pepper flakes for added heat.
- Herb Garnish: Garnish with coarsely chopped cilantro for a fresh finish.
- Alternative Proteins: You can substitute different cuts of meat based on availability.
- Leafy Greens: Add 2 cups of chopped fresh spinach or chard leaves to the soup along with the sautéed onions and garlic for added nutrition.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator within 2 hours of cooking. Consume within 4 days.
- Freezing: Once cooled completely, transfer the soup to a freezer-safe container. Label with the date and freeze for up to 3 months. To use, defrost in the refrigerator overnight.
- Reheating: Reheat the soup in a saucepan over low heat until hot throughout. Alternatively, microwave in a microwave-safe dish, stirring every 30 seconds, until heated thoroughly. Ensure the soup reaches a minimum internal temperature of 165°F (74°C) before consuming.
FAQs
What type of white beans are best for this soup?
Great Northern beans are recommended for their delicate flavor and medium size, but navy beans or cannellini beans can also be used.
Can I use canned beans instead of dried?
While dried beans are traditional and offer a better texture, canned beans can be used to save time. If using canned, drain and rinse them, and reduce the initial simmering time accordingly.
Is there a vegetarian version of this soup?
Yes, omit the meat and use vegetable broth instead of water. Consider adding smoked paprika to impart a smoky flavor.
How can I make the soup thicker?
To thicken the soup, mash a portion of the beans against the side of the pot or use an immersion blender to puree a small amount of the soup, then stir it back in.
What can I serve with this soup?
This soup pairs well with freshly baked cornbread, crusty bread, or over a mound of rice. A tossed salad can also complement the meal.
Can I add other meats to the soup?
Yes, diced cooked sausage or shredded cooked beef can be added for additional flavor. Sauté them with the onions and garlic before adding to the soup.
How do I adjust the spiciness of the soup?
To increase spiciness, add minced jalapeño peppers or crushed red pepper flakes.
Can I make this soup in a slow cooker?
Yes, combine all ingredients except the sautéed onions and garlic in a slow cooker and cook on low for 6–8 hours. Add the sautéed aromatics during the last hour of cooking.
How do I store leftovers properly?
Let the soup cool to room temperature before transferring it to an airtight container and refrigerating or freezing.
Does this soup taste better the next day?
Yes, the flavors develop even more when stored overnight, making it even tastier the next day.
Conclusion
Cuban White Bean Soup is a warm, satisfying dish with deep, smoky flavors and a rich, comforting texture. Whether enjoyed fresh or reheated the next day, it’s a hearty and nutritious meal that is perfect for any occasion. With easy storage options and plenty of variations, this soup is a fantastic addition to your recipe collection.
Cuban White Bean Soup
- Total Time: 2 hours 5 minutes (excluding overnight soaking)
- Yield: Serves 6–8 people (approximately 16 cups
- Diet: Gluten Free
Description
This Cuban White Bean Soup is a rich, flavorful dish featuring tender white beans, savory slow-cooked meats, and aromatic spices. It offers a hearty, satisfying meal perfect for chilly days. Enjoy the depth of flavors created by ingredients like garlic, oregano, and cumin, and discover why this Cuban classic is a comforting favorite. Ideal for a family meal, this soup is easy to make, store, and customize with various additions.
Ingredients
- 1 pound dried white beans (such as Great Northern), soaked overnight
- 2 1/2 quarts water
- 2 bay leaves
- 6 ounces beef fat or meat trimmings
- 2 meaty bone-in chicken pieces (thighs or drumsticks)
- 1/4 cup olive oil
- 1 medium white onion, minced
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Beans: Drain and rinse the soaked white beans.
- Combine Initial Ingredients: In a large soup pot or Dutch oven, combine the beans, water, bay leaves, beef fat, and chicken. Bring to a boil over medium heat.
- Simmer: Reduce heat to low, cover, and let it simmer for 1 1/2 hours.
- Remove Meats: Take out the beef fat and discard it. Remove the chicken, shred the meat, discard the bones, and return the shredded meat to the pot.
- Sauté Aromatics: In a medium skillet, heat the olive oil over medium heat. Sauté the minced onion and garlic until soft and translucent, about 5 minutes.
- Combine and Season: Stir the sautéed onions and garlic into the soup. Add the oregano, cumin, and season with salt and freshly ground black pepper.
- Final Simmer: Let the soup simmer over low heat for an additional 15 minutes to meld the flavors. Serve hot.
Notes
- You can add diced carrots or other vegetables for extra flavor.
- Spice it up with jalapeños or crushed red pepper flakes.
- Consider adding fresh spinach or chard for added nutrition.
- For vegetarian versions, substitute the meat with vegetable broth and smoked paprika for a smoky flavor.
- For a thicker texture, mash some of the beans or use an immersion blender.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Cuban
