Cuban-Style Black Bean Soup

Cuban-Style Black Bean Soup

  • Cook Time

    15 minutes

  • servings


  • appliance

    Multi Cooker


What You'll Need
  • 4 slices thick-cut bacon, chopped
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 jalapeño peppers, seeded and diced
  • 1 tbsp dried oregano
  • 2 tsp ancho chili powder
  • 2 tsp ground cumin
  • 1 tsp salt and pepper
  • 8 cups sodium-reduced chicken broth
  • 1 lb dried black beans, picked over and rinsed
  • 1 can (3 oz) tomato paste
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tomato, diced
  • 1 large ripe avocado, chopped
  • 1/4 cup cilantro leaves or green onions
  • Warm tortillas
  • Lime wedges
What To Do
  1. Place bacon, onion, carrots, celery, jalapeños, oregano, chili powder, cumin, salt and pepper in Bella 8 QT Multi-Cooker. Press SAUTE*; cook, stirring, for 3 to 5 minutes or until softened. Add chicken broth, beans, tomato paste, garlic and bay leaves.
  2. Add cover and lock into position. Select PRESSURE COOK** for 30 minutes. Allow cooker to advance to WARM for 10 minutes.
  3. QUICK RELEASE steam, using spatula to move steam release valve. Wearing oven mitts, carefully remove lid, allowing steam to escape away from you. Discard bay leaves.
  4. Toss tomato with avocado; scatter over soup and top with cilantro. Serve with warm tortillas and lime wedges.


  • Substitute chorizo sausage for bacon to add a smoky and spicy flavor.
  • Omit bacon and use vegetable broth for a vegetarian soup.