Dive into the vibrant world of Cuban cuisine with this comforting White Bean Soup, a dish that beautifully blends tradition and flavor. This hearty soup is not only a celebration of wholesome ingredients but also a reflection of the rich culinary heritage of Cuba. With its combination of savory meat, tender white beans, aromatic spices, and fresh vegetables, this soup is perfect for cozy gatherings or as a nourishing family meal, inviting everyone to savor its delightful essence.

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Imagine the creamy texture of the white beans, which serve as the star of the dish, complemented by the richness of the meat and the brightness of fresh cilantro. The warmth of spices like cumin and bay leaf rounds out the flavors beautifully. The preparation begins with sautéing onions and garlic, filling your kitchen with an irresistible aroma that sets the stage for a truly comforting bowl of goodness. As the ingredients meld together, they create a dish that not only warms the body but also nourishes the soul, embodying the spirit of home and community.

The heart of this recipe lies in the careful selection of ingredients, showcasing the best of seasonal produce. With a base of vegetable broth, the soup is enriched by the addition of diced tomatoes, bell peppers, and your choice of meat—such as diced ham, chorizo, or shredded chicken—adding layers of flavor and texture. Each spoonful reveals a delightful combination of tastes, making it a cherished favorite for both new and seasoned cooks alike. Whether enjoyed on a chilly evening or shared with loved ones, this Cuban White Bean Soup with meat is sure to create lasting memories around the dinner table.

Cuban White Bean Soup

Ingredients

• - 2 cups dried white beans (such as cannellini or navy beans)  
• - 2 tablespoons olive oil  
• - 1 medium onion, diced  
• - 4 cloves garlic, minced  
• - 1 bell pepper, diced  
• - 1 can (14.5 ounces) diced tomatoes  
• - 4 cups vegetable broth  
• - 1 teaspoon ground cumin  
• - 1 bay leaf  
• - 1-2 cups diced meat (ham, chorizo, or shredded chicken)  
• - Salt and pepper to taste  
• - Fresh cilantro, chopped (for garnish)  

Preparation:

1. Begin by rinsing the dried beans and soaking them in water overnight. This process helps to soften the beans and reduce cooking time. Drain and rinse the beans before cooking.

2. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes. Then, stir in the minced garlic and diced bell pepper, cooking for an additional 3-4 minutes until fragrant.

3. Add the diced meat to the pot, cooking until browned, about 5-7 minutes. Next, add the soaked beans, diced tomatoes, vegetable broth, ground cumin, and bay leaf. Bring the mixture to a boil, then reduce the heat to simmer. Cover the pot and let it cook for about 1 to 1.5 hours, or until the beans are tender.

4. Once the beans are cooked, remove the bay leaf and season the soup with salt and pepper to taste. For a creamier texture, you can mash some of the beans against the side of the pot or use an immersion blender to puree a portion of the soup.

5. Serve the soup hot, garnished with freshly chopped cilantro for a burst of freshness.

Storage Information:

Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove over medium heat, adding a splash of broth or water if needed to restore its creamy consistency.

Serving Suggestions: 

- Pair with warm crusty bread or a side of rice for a complete meal.  

- Consider adding a squeeze of lime juice for an extra zing.  

- For spice lovers, serve with a dash of hot sauce to elevate the flavor!