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Cuban White Bean Soup

Cuban White Bean Soup

A hearty Cuban White Bean Soup, perfect for warming up on a chilly day.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Soak Time 12 hours
Total Time 14 hours 5 minutes
Course Soup
Cuisine Cuban
Servings 8 servings
Calories 338 kcal

Equipment

  • large soup pot
  • medium skillet

Ingredients
  

Beans and Base

  • 1 pound dried white beans such as Great Northern soaked overnight
  • 2.5 quarts water
  • 2 pieces bay leaves
  • 6 ounces salt pork
  • 2 pieces smoked ham hocks

Vegetables and Spices

  • 0.25 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
 

Cooking Steps

  • Gather the ingredients.
  • Drain and rinse the soaked white beans.
  • Place the beans, water, bay leaves, salt pork, and ham hocks in a large soup pot or Dutch oven and bring to a boil over medium heat.
  • Reduce heat to low. Cover and simmer for 1 ½ hours.
  • Remove salt pork and discard.
  • Remove the ham hocks, shred the meat, and discard the fat and bones.
  • Put the shredded meat back into the pot.
  • Heat the oil in a medium skillet over medium heat. Sauté the onions and garlic until soft and translucent, about 5 minutes.
  • Stir the mixture from the skillet into the soup. Add the oregano, cumin, and salt and pepper to taste. Simmer over low heat for 15 minutes, then serve.

Notes

Add a little spiciness with minced jalapeño or crushed red pepper flakes, and for color, consider adding diced carrots or spinach.

Nutrition

Serving: 1cupCalories: 338kcalCarbohydrates: 17gProtein: 10gFat: 26g
Keyword bean soup, Cuban White Bean Soup, fall recipe, hearty soup, soups, winter recipe
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