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Cuban Style Black Bean Soup

Recipe courtesy of Miami Dade County Public Schools, Department of Food and Nutrition Services.


CCP: Wash hands thoroughly. Put on clean gloves.

  1. Clean and finely chop sweet peppers and onions. Set aside.
  2. Heat oil in a large saucepan/stock pan, saute chopped vegetables until onions turn translucent --do not brown.
  3. Add seasonings - garlic powder, ground cumin, and basil to vegetables, and stir well.
  4. Add vinegar to the mixture, stir and let simmer for 20 - 30 minutes until thickens, stirring frequently so that the beans do not stick on the bottom of the pan.
  5. To serve, pour into a hotel pan.

CCP: Hold at 135°F for service.

Additional Serving Suggestions

  • Garnish with chopped fresh cilantro. Serve over steamed brown rice.
    • Serve 1 cup beans (2 # 8 scoops) over 1/2 cup rice
  • Use for vegetarian or meatless food preferences.


1 cup = 2 M/MA

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Makes 16 (4 oz) portions

  • 2 ounces canola vegetable oil
  • 1 pound green sweet peppers, raw
  • 1 pound onions, raw
  • 3 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried basil leaves
  • 1 teaspoon ground black pepper
  • 6 pounds and 14 ounces canned black beans (low sodium, turtle)
  • 2 tablespoons distilled vinegar