Cuban White Bean Soup
Hearty, smoky, and full of flavor, this Cuban White Bean Soup is the ultimate comfort food for fall and winter.
Slow-simmered with savory smoked turkey legs, garlic, and a medley of spices, it’s a satisfying dish that’ll fill your home with delicious aromas.
Whether you serve it with crusty bread or a side of rice, it’s the perfect meal to cozy up with on a cool evening.
Get ready to enjoy a bowl of pure warmth and richness—your family will keep coming back for more!
For Cuban White Bean Soup
- Dried White Beans – Great Northern, Navy, or Cannellini beans work best. Make sure to soak them overnight for the perfect texture.
- Water – The base for the soup, giving the beans room to cook and absorb flavors.
- Bay Leaves – Adds a fragrant depth to the soup as it simmers.
- Smoked Turkey Legs – Provides a savory, salty richness to the broth and a smoky, meaty flavor that makes the soup hearty and satisfying.
- Olive Oil – Used for sautéing onions and garlic, contributing a rich base flavor.
- White Onion – Adds a mild, sweet onion flavor to the soup.
- Garlic – Essential for that aromatic, savory undertone.
- Dried Oregano – This herb complements the beans with its earthy flavor.
- Ground Cumin – A key spice that adds warmth and depth to the soup.
- Kosher Salt – For seasoning, ensuring the soup is well-balanced.
- Freshly Ground Black Pepper – Adds a little heat and peppery kick to the broth.
Cuban White Bean Soup Recipe
Notes
Ingredients:
- 1 lb dried white beans (such as Great Northern), soaked overnight
- 2 1/2 quarts water
- 2 bay leaves
- 2 smoked turkey legs
- 1/4 cup olive oil
- 1 medium white onion, minced
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions:
-
Prepare the Beans:
- Drain and rinse the soaked white beans.
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Cook the Soup Base:
- In a large soup pot or Dutch oven, combine the rinsed beans, water, bay leaves, and smoked turkey legs.
- Bring the mixture to a boil over medium heat.
- Reduce heat to low, cover, and simmer for 1 1/2 hours.
-
Remove and Shred Meat:
- Remove the smoked turkey legs from the pot.
- Discard the skin and bones.
- Shred the turkey meat and return it to the pot.
-
Sauté Aromatics:
- Heat olive oil in a medium skillet over medium heat.
- Add minced onion and garlic.
- Sauté until softened and translucent, about 5 minutes.
-
Combine Flavors:
- Stir the sautéed onion and garlic mixture into the soup.
- Add oregano, cumin, salt, and pepper to taste.
- Simmer for an additional 15 minutes before serving.
Recipe Variations:
- Spicy Twist: Add a few tablespoons of minced jalapeño or a dash of crushed red pepper flakes to the skillet with the onions and garlic for a bit of heat.
- Extra Vegetables: Dice a carrot and sauté it with the onions and garlic for added color and flavor.
- Greens: Stir in 2 cups of chopped fresh spinach or chard leaves along with the onions and garlic.
- Herb Garnish: Top the soup with coarsely chopped cilantro for a fresh finish.
Storing Leftovers:
- Refrigeration: Store leftover soup in the fridge within 2 hours and consume within 4 days.
- Freezing: Allow the soup to cool completely, then transfer to a freezer container. Label the container with the date and freeze for up to 3 months. To reheat, defrost in the fridge overnight and warm in a saucepan or microwave.
- Navy beans are the traditional choice, but Great Northern beans or larger cannellini beans work well too.
- Can I use canned beans instead of dried beans?
Sure! If you’re short on time, using canned beans is a great shortcut. Just rinse them well to remove excess salt and add them to the soup about 30 minutes before the end of cooking. It’ll save you hours of soaking and cooking, but still give you a delicious, hearty soup.
- Can I make this soup spicier?
Absolutely! For a spicy kick, add some minced jalapeño peppers or a pinch of crushed red pepper flakes to the onions and garlic while sautéing. It’s an easy way to dial up the heat if you love a little spice in your soup.
- Can I make this in a slow cooker?
Yes! After soaking the beans, just toss everything into a slow cooker and let it work its magic. Cook on low for 8 hours or on high for 4 hours. This hands-off method is perfect for a busy day and still delivers that great flavor.
- How do I store leftovers?
Leftovers can be refrigerated for up to 4 days. Just make sure to let the soup cool completely before storing it in an airtight container. You can also freeze it for up to 3 months—just defrost overnight in the fridge before reheating.
- Can I add more vegetables to this soup?
Definitely! Adding extra veggies like carrots, potatoes, or leafy greens such as spinach or kale will boost both the flavor and nutrition. Toss them in with the onions and garlic during the sauté step for a little extra heartiness.
