Cuban Black Bean Soup

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

This is one of our oldest and most popular soups at Claire’s. Serve this filling soup with a sprinkling of finely chopped red onion.


  • quarts water
  • 12 ounces black beans, picked over
  • ½ cup plus 1 tablespoon olive oil
  • 10 clove garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon fennel seeds
  • 1 bay leaf
  • 1 cup chopped parsley
  • 1 28-ounce can whole tomatoes in juice, crushed with your hands
  • ½ cup brown rice, uncooked
  • Salt, to taste
  • 1 teaspoon black pepper


    1. Bring the water to a boil in a large covered pot. Add the beans, olive oil, garlic, red pepper flakes, fennel seeds, bay leaf, and parsley. Cook over medium heat, uncovered, for 1 hour, stirring frequently.
    2. Add the tomatoes and continue cooking for 30 minutes. Add the rice, salt, and pepper. Lower the heat and simmer for 1 hour, stirring frequently until the beans are very soft. Taste for seasoning.