Cozy up to the fireplace all season long with this flavor-packed Cuba Black Bean soup from acclaimed tastemakers, This Little Goat! The tasty combination of jalapeños, lime juice, and fresh vegetables makes this our favorite go-to for easy and nutritious lunches and dinners during the winter months. Their one-of-a-kind This Little Goat went to Cuba spice blend is the perfect accompaniment to this soup as well as a must-have addition to your spice cupboard - we recommend using this to upgrade your basic pork, chicken, and seasonal veggies dishes! This recipe only takes 40 minutes to make and yields 4 servings - our idea of the perfect meal planning option.

Pair this soup with a loaf of your favorite, freshly baked bread, for a super filling cold-weather meal! As a lower-carb alternative, try enjoying a bowl with Chia Leah's addictive Clean Crackers, a simple cracker made with seeds, spice, and a little salt. We love how many antioxidants, protein, fiber, and healthy fats are packed into these bite-sized pieces of goodness! Try eating them with smashed avocado, hummus, or a delicious dip for the ultimate snacking experience.

Looking to spice up your spice rack this year? Check out This Little Goat's full lineup of unique blends for an instant upgrade to your proteins and side dishes. For a warm and earthy blend of hibiscus, coriander, and citrus, This Little Goat went to Morocco is a MUST HAVE - the smell alone will have your mouth watering. Pro tip: Smother all over a simple chicken breast for an unexpected flavor boost. Prefer a bright and savory flavor profile? Let This Little Goat went to Belize transport you to the tropics! This delectable spice blend will easily wake up any chicken, pork, or veggie recipes with its stellar combination of citrus, garlic, onion, smoked paprika, and chilies.

Cuba Black Bean Soup

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Category

Dinner

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

This flavorful soup is not only super tasty, it is also super delicious! Enjoy the ultimate combination of limes, jalapenos, and This Little Goat went to Cuba - a truly inspiring spice blend of chilies, citrus, and garlic. 

Author:

This Little Goat

Ingredients

• 1 yellow onion, diced

• kosher salt

• 3-4 stalks celery, diced (about 1 cup diced celery)

• 2 large carrots, peeled & diced (about 1 cup diced carrot)

• 1 small jalapeño, seeded and diced

• 4 cloves garlic, minced

• 2 tbsp This Little Goat went to Cuba, plus more as needed

• 2 (15-ounce) cans black beans, not drained

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• 2 cups vegetable broth

• 2 tbsp fresh lime juice, plus more as needed

• Clean Crackers, for topping! 

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Directions

1. Add 1 tablespoon of cooking oil to a large pot and heat over medium heat. Add in the onion and a pinch of salt and sauté until beginning to turn translucent, about 3-5 minutes. Add in the carrot, celery, jalapeño, and ½ teaspoon salt. Continue cooking, stirring frequently, until the veggies have softened, about 8-10 minutes more. Stir in the garlic and Cuba spice until well coated and fragrant, about 1 minute more.

2. Add in the black beans and broth and bring the mixture to a rolling boil over medium/medium-high heat. Reduce the heat to medium-low and let simmer for about 15-20 minutes, allowing the beans to soften and flavors to meld.

3. Transfer half of the soup to a blender or food processor and purée until smooth or purée half of the soup using an immersion blender.

4. Return the soup to the pot and stir in the lime juice. season to taste with salt and additional Cuba spice and/or lime juice, as desired. serve warm, loaded with your favorite fixins’.