Black bean soup

Black bean soup is a legume-based dish with roots in Latin American and Caribbean traditions. Typically prepared with black beans (Phaseolus vulgaris), aromatics such as onion and garlic, and seasonings like cumin and bay leaves, the soup has numerous regional variations.

In Cuba, sopa de frijoles negros is commonly cooked with sofrito, a mix of peppers, onion, and garlic, and often flavored with vinegar and sugar.

Brazilian feijão preto soup includes smoked or salted meats, such as pork or sausage.

In the southwestern United States, recipes may incorporate chili peppers, cilantro, and lime.

Black bean soup is also found in certain Asian cuisines, though these versions sometimes use fermented black soybeans (douchi) instead of the New World black bean.

The soup is typically simmered until beans are tender and is sometimes pureed for a smoother texture.