Cuban Bean Soup (Vegan)

Cuban Bean Soup (Vegan)

Health Rating
Prep Cook Ready in Servings
10 min 20 min 30 min 5


1/4 tsp Black pepper (to taste)
1 can (15oz) Black beans, canned (drained, rinsed)
1 sprig Cilantro (coriander)
1 tsp Cumin
1 clove(s) Garlic (chopped)
2 tbsp Olive oil
1 medium Tomato (chopped)
1/4 tsp Salt (to taste)
2 tbsp chopped Sweet onion
4 cup Vegetable stock/broth
1 tbsp Wine vinegar


In medium pot, heat olive oil over medium heat. Stir in garlic and onion and sauté for 5 minutes.

Add tomato, then cook for another 5 minutes.

Add beans, cumin, broth (add less for thicker soup) and wine vinegar, and stir. Reduce heat and simmer for about 10 minutes until heated through.

Add salt and pepper to taste and garnish with cilantro.

Nutrition Facts

Per Portion

Calories 151
Calories from fat 53
Calories from saturated fat 24.5
Total Fat 5.9 g
Saturated Fat 2.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 12.6 g
Cholesterol 0
Sodium 1202 mg
Potassium 342 mg
Total Carbohydrate 19.1 g
Dietary Fiber 8.2 g
Sugars 1.9 g
Protein 5.5 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 1.1

Energy sources

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