Black Bean Soup

“A versatile side or main course, black bean soup is a classic dish from Cuba that is enjoyed throughout Latin America and the Caribbean. Black bean soup recipes allow for great versatility as a soup that stands alone or poured over rice for an elegant and unexpectedly flavorful main course. Our GOYA(R) Cuban Black Bean Soup packs a delicious, seasoned bite that won’t overwhelm the satisfying texture of our naturally low-fat beans.”


  • 2 tablespoons Goya Extra Virgin Olive Oil
  • 1 teaspoon Goya Ground Cumin
  • 1 teaspoon Goya Minced Garlic
  • 1 teaspoon Goya Oregano Leaf
  • 1 packet Sazon Goya Natural and Complete
  • 2 tablespoons Goya Golden Cooking Wine
  • 2 (15.5 ounce) cans Goya Black Beans, undrained
  • 2 Goya Bay Leaves
  • 1 teaspoon brown sugar
  • 1 teaspoon Goya White Distilled Vinegar
  • Goya Adobo with Pepper, to taste
  • Finely chopped white onions
  • Fresh cilantro leaves (optional)


  1. Heat oil in medium saucepan over medium heat. Add cumin, garlic, oregano and Sazon to pot. Cook until fragrant, about 30 seconds. Add wine; bring to a boil. Add 1 cup water, beans, bay leaves, brown sugar and vinegar; bring bean mixture to a boil. Reduce to medium-low and simmer, uncovered, stirring occasionally, until mixture thickens and ingredients come together, about 15 minutes. Season soup with Adobo; discard bay leaf.
  2. Divide soup evenly among serving bowls. Garnish with onions and cilantro, if desired.

recipes adapted from: allrecipes

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