Cuban White Bean Soup Recipe

 If you’re craving something soul-warming with deep, smoky notes and a touch of hearty comfort, this Cuban White Bean Soup will quickly become one of your favorite go-to dishes. This classic Cuban recipe blends tender white beans with richly flavored smoked ham hocks and salt pork, simmered slowly to develop layers of savory goodness. The fragrant mix of garlic, onions, oregano, and cumin adds a burst of warmth and character that makes every spoonful absolutely irresistible. Whether you’re cooking for family or a cozy night in, this Cuban White Bean Soup is wholesome, nourishing, and bursting with authentic Cuban charm.

Ingredients You’ll Need

The beauty of this Cuban White Bean Soup lies in its simplicity. Each ingredient plays a vital role—from the creamy white beans providing satisfying texture to the smoked ham hocks contributing a deep, smoky richness. Fresh aromatics and spices bring brightness and warmth, ensuring every bowl is packed with flavor.

• 1 pound dried white beans: Great Northern beans are perfect for their creamy texture and ability to absorb flavor.
• 2 1/2 quarts water: Essential for slowly simmering and softening the beans to perfection.
• 2 bay leaves: Adds a subtle herbal fragrance that complements the smoky meats.
• 6 ounces salt pork: Brings a delicious salty, porky depth to the broth.
• 2 meaty smoked ham hocks: Imparts a smoky, savory heartiness that defines the soup.
• 1/4 cup olive oil: Used for sautéing and enhancing the soup’s richness.
• 1 medium white onion, minced: Adds sweetness and a tender bite as it softens.
• 4 cloves garlic, minced: Gives the soup its distinctive fragrant kick.
• 2 teaspoons dried oregano: Offers a classic Cuban herb note that brightens the broth.
• 1 teaspoon ground cumin: Adds subtle earthiness and warmth.
• Kosher salt: To enhance and balance the flavors perfectly.
• Freshly ground black pepper: Provides a gentle heat and aromatic finish.

How to Make Cuban White Bean Soup

Step 1: Prepare the Beans

Start by soaking the dried white beans overnight in plenty of water. This step is key for softening the beans and reducing cooking time, making them easier to digest and more flavorful in the soup.

Step 2: Combine Beans and Meats

Drain and rinse the soaked beans, then place them in a large pot or Dutch oven along with fresh water, bay leaves, salt pork, and the smoked ham hocks. Bring everything to a gentle boil over medium heat—this is where the recipe starts to build its signature smoky aroma.

Step 3: Simmer Slowly

Once boiling, reduce the heat to low and cover the pot. Let it simmer slowly for about 1 1/2 hours. The low and slow cooking helps the beans soften thoroughly while allowing the smoked meats to infuse deep flavor into the broth.

Step 4: Remove and Prepare the Meats

After simmering, fish out the salt pork and discard it to avoid overpowering saltiness. Then remove the ham hocks, shred the tender meat off the bones, and discard the excess fat and bones. Finally, stir the shredded meat back into the pot to keep all that delicious smoky goodness in the soup.

Step 5: Build the Flavors

In a medium skillet, warm the olive oil over medium heat. Add the minced onion and garlic and sauté until they become soft, translucent, and fragrant—about five minutes. This flavorful base will heighten the soup’s complexity.

Step 6: Final Seasoning and Simmer

Mix the sautéed onion and garlic into the soup pot. Sprinkle in the dried oregano, ground cumin, and season with kosher salt and freshly ground black pepper to taste. Let everything simmer gently for another 15 minutes to marry all the flavors beautifully.

How to Serve Cuban White Bean Soup

Garnishes

Enhance your Cuban White Bean Soup with a few fresh garnishes such as chopped fresh cilantro or parsley for a pop of color and freshness. A squeeze of lime or a drizzle of good olive oil on top can also brighten the richness and add a hint of zest.

Side Dishes

This soup pairs wonderfully with crusty bread or Cuban bread to soak up every bite. For a full Cuban meal experience, accompany it with a side of white rice, fried plantains, or a simple green salad dressed in a tangy vinaigrette.

Creative Ways to Present

Serve the soup in rustic bowls for a cozy feel, or for a fun twist, hollow out mini sourdough loaves and ladle in the soup for edible bowls. You can also top with a dollop of sour cream or a sprinkling of grated Manchego cheese for extra indulgence.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Cuban White Bean Soup in airtight containers in the refrigerator for up to 4 days. This soup actually tastes even better the next day as the flavors mature and deepen.

Freezing

If you want to keep the soup longer, it freezes beautifully. Transfer cooled soup into freezer-safe containers and freeze for up to 3 months. Be sure to leave space for expansion to avoid container damage.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally until warmed through. If the soup thickens too much after storage, simply add a splash of water or broth to loosen it back to your desired consistency.

FAQs

Can I use canned white beans instead of dried?

While canned beans can be used in a pinch, the texture and flavor will not be quite the same. Dried beans soaked and simmered slowly develop that creamy, hearty texture that makes Cuban White Bean Soup truly special.

What can I substitute for smoked ham hocks?

If smoked ham hocks are hard to find, try using smoked turkey legs or smoked sausage for a similar smoky depth. Just adjust the cooking times as needed depending on the meat.

Is this soup suitable for freezing?

Absolutely! Cuban White Bean Soup freezes very well and maintains its rich flavor and texture when thawed and reheated. It’s perfect for making in big batches and enjoying later.

Can I make this soup vegetarian?

To make a vegetarian version, omit the salt pork and ham hocks and add smoked paprika or liquid smoke for that characteristic smoky flavor. Use vegetable broth instead of water for extra depth.

How thick is Cuban White Bean Soup supposed to be?

The soup should be fairly thick and hearty, with tender beans and shredded meat suspended in a flavorful broth—not overly watery but not like a puree. Adjust with water or broth based on your preferred consistency.

Final Thoughts

There’s something truly comforting about a big pot of Cuban White Bean Soup simmering on the stove—its inviting aromas, rich flavors, and satisfying heartiness create a meal that hugs you from the inside out. Whether you’re new to Cuban cuisine or revisiting a beloved classic, I encourage you to try making this soup soon. It’s not just a recipe, it’s a delicious experience full of warmth and tradition that’s waiting to become your next favorite dish!

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