Cuban White Bean Soup Recipe

I absolutely adore making and sharing this Cuban White Bean Soup Recipe whenever the weather turns chilly or when I want a comforting, hearty meal that feels like a warm hug in a bowl. This soup combines tender white beans with smoky ham hocks and lively seasonings for a rich, satisfying flavor that always impresses. It’s one of those dishes that fills the kitchen with an incredible aroma and tastes like it’s been lovingly simmering for hours, even though the prep is wonderfully straightforward. I truly believe this recipe is a timeless staple worth knowing and sharing with friends and family.

Why You’ll Love This Cuban White Bean Soup Recipe

What really draws me to this Cuban White Bean Soup Recipe is its fantastic balance of flavors. The smokiness from the ham hocks blends so beautifully with the earthy white beans and the subtle herbs like oregano and cumin. The result is a deeply savory, slightly aromatic soup that feels both nourishing and vibrant. There’s something about the slow simmer that transforms these simple ingredients into a bowl of pure comfort that I find utterly irresistible.

Another thing I love is how accessible this recipe is to anyone, regardless of cooking skill. It’s a hands-off kind of soup where you let everything slowly develop its flavor with just a bit of initial prep—perfect for busy evenings or leisurely weekend cooking. Plus, it’s incredibly versatile. I often serve it at family dinners, casual get-togethers, or even when I’m craving something cozy after a long day. Its hearty nature and simple ingredients truly make it stand out in my recipe repertoire.

Ingredients You’ll Need

The image shows various ingredients neatly arranged on a white marbled surface. In the center, there is a pinkish-white rectangular plate holding two pieces of raw meat with a bone inside. To the right, a large clear glass bowl is filled with white beans. Below the bowl, a small white plate holds a piece of raw pork. Around these main items, several small white bowls contain different ingredients: chopped white onions, finely minced garlic, a mix of dried herbs and spices, and salt with pepper. On the left side, there is a small clear glass container with golden olive oil. Two dried bay leaves are placed near the glass bowl of beans, and a clear glass of water is visible in the top right corner. The photo was taken with an iphone --ar 4:5 --v 7

The ingredients for this Cuban White Bean Soup Recipe are straightforward but essential to achieving the authentic taste and texture I love. Each element adds its own character, from the tender beans to the smokey ham hocks, and the fragrant oregano and cumin that give the soup its signature warmth.

1 pound dried white beans: Great Northern beans work beautifully for a creamy texture after soaking overnight.
2 1/2 quarts water: This forms the base that gently simmers the beans and extracts all those flavors.
2 bay leaves: Add an aromatic, slightly herbal note that complements the beans perfectly.
6 ounces salt pork: Provides a rich, salty depth and adds some delicious fat flavor.
2 meaty smoked ham hocks: The star smoky ingredient that infuses the soup with its unmistakable taste.
1/4 cup olive oil: Used to sauté aromatics and lend a subtle sheen to the soup.
1 medium white onion, minced: Brings sweetness and a gentle bite that softens with cooking.
4 cloves garlic, minced: Adds pungency and warmth—an absolute must in Cuban cuisine.
2 teaspoons dried oregano: The herbaceous backbone that brings a distinct Cuban flair.
1 teaspoon ground cumin: Offers a fragrant, earthy complexity that rounds out the flavors.
Kosher salt and freshly ground black pepper: To season and enhance all the ingredients perfectly.

Directions

Step 1: Begin by draining and rinsing your soaked white beans. This removes excess starch and preps them nicely for cooking.

Step 2: In a large soup pot or Dutch oven, combine the beans, water, bay leaves, salt pork, and smoked ham hocks. Bring everything to a boil over medium heat to kickstart the cooking process.

Step 3: Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1 1/2 hours. This slow cooking softens the beans and allows the meat to release all its smoky goodness into the broth.

Step 4: After simmering, carefully remove the salt pork and discard it—it has already imparted its flavor and is quite fatty.

Step 5: Take out the ham hocks next and shred the meat off the bone. Discard the bones and excess fat, then return the shredded meat to the pot for that smoky, meaty punch.

Step 6: In a separate skillet, heat your olive oil over medium heat. Sauté the minced onions and garlic gently for about 5 minutes until they are soft and translucent, releasing their sweet aroma.

Step 7: Stir the sautéed onions and garlic mixture into the soup. Add the dried oregano, ground cumin, and season with kosher salt and freshly ground black pepper to taste.

Step 8: Let the soup simmer over low heat for an additional 15 minutes, which allows all the flavors to marry beautifully just before serving.

Servings and Timing

This Cuban White Bean Soup Recipe yields about 16 cups, perfect for serving 6 to 8 hungry people. It takes roughly 15 minutes to prep and about 1 hour and 50 minutes to cook, including the simmering and resting time. Though the beans do require an overnight soak of around 12 hours, the effort is well worth it for the creamy texture and rich flavor you get in the finished soup.

How to Serve This Cuban White Bean Soup Recipe

A bowl filled with a light broth containing soft white beans and pieces of tender meat scattered throughout. The soup has a slightly oily surface with herbs visible, giving it a subtle green tint in spots. The bowl is white and smooth with a simple design, and it sits on a white marbled surface. A metal spoon rests beside the bowl on the right side. The image highlights the warm and hearty look of the soup in soft natural light, photo taken with an iphone --ar 4:5 --v 7

I always love serving this Cuban White Bean Soup Recipe piping hot because it brings out the heartiness and comforting vibes of the dish. One of my favorite accompaniments is freshly baked cornbread–the subtle sweetness of the bread pairs beautifully with the smoky soup. You could also serve it with crusty bread for dipping or a simple green salad to lighten things up.

For garnishes, I like to sprinkle some freshly chopped cilantro or a squeeze of lime juice to brighten the flavors and add a punch of freshness. You could also top it with diced avocado or a dollop of plain yogurt or sour cream if you want to add a creamy element. Presentation-wise, I usually ladle the soup into deep bowls and add the garnish just before serving to keep everything vibrant and inviting.

When it comes to beverages, a chilled crisp white wine like Sauvignon Blanc works wonderfully, or even a light lager for beer lovers. For non-alcoholic options, a citrusy sparkling water or freshly squeezed limeade complements the soup’s bold, smoky flavors perfectly. This soup shines for cozy family dinners but also makes a fantastic dish for casual gatherings, especially when you want to impress with home-cooked goodness without spending all day in the kitchen.

Variations

I love how adaptable this Cuban White Bean Soup Recipe is. Sometimes, I add a little heat by sautéing minced jalapeño peppers or sprinkling crushed red pepper flakes into the onions and garlic mixture. It adds a wonderful kick without taking away from the soup’s hearty character. If you want extra color and nutrition, stirring in diced carrots with the sautéed aromatics is a simple and tasty upgrade.

For my vegan and vegetarian friends or when I’m in that mood myself, I swap out the ham hocks and salt pork for smoked paprika and a splash of liquid smoke to mimic the smokiness. Then I add chopped kale or spinach towards the end to bulk up the soup and add lush green goodness. It’s amazing how well this soup adapts while still holding onto its Cuban soul.

I’ve also experimented with slow cooker versions for even easier prep. Just toss everything into the slow cooker after soaking the beans and let it go low and slow for 6 to 8 hours. The flavors deepen beautifully, and it’s perfect for busy days when you want dinner ready without fuss.

Storage and Reheating

Storing Leftovers

I like to store leftover Cuban White Bean Soup in airtight containers, preferably glass or BPA-free plastic ones. It keeps wonderfully in the refrigerator for up to 4 days. Before storing, make sure the soup has cooled slightly but don’t leave it out for more than two hours to keep it safe and fresh. When I reheat, the soup tastes just like the first time, especially if I stir it occasionally while warming.

Freezing

Freezing this soup is a great option if you want to save some for later. I let it cool completely before transferring it into labeled freezer-safe containers or heavy-duty freezer bags. You can freeze it for up to 3 months without sacrificing flavor. When you’re ready to enjoy, thaw it in the refrigerator overnight for best results, so the texture stays nice and smooth.

Reheating

To reheat, I prefer warming the soup gently on the stovetop over low heat, stirring frequently to prevent sticking and to bring the flavors back to life. If you’re in a hurry, microwaving works too but remember to stir every 30 seconds to ensure even heating. Avoid boiling the soup again as it can toughen the beans or dry out the meat. Aim for a cozy hot temperature around 165°F to enjoy safely and deliciously.

FAQs

Can I use canned white beans instead of dried beans?

Absolutely! Using canned white beans is a convenient option that significantly cuts down the cooking time. Just drain and rinse the beans before adding them near the end of the recipe, and simmer only long enough to blend the flavors, about 20 to 30 minutes. The flavor won’t be quite as deep as with dried beans slow-cooked, but it’s still delicious and much faster.

What can I substitute for the ham hocks if I want a vegetarian version?

For a vegetarian twist, I recommend using smoked paprika and a bit of liquid smoke to replicate the smokiness. You can also add hearty mushrooms or sun-dried tomatoes for an umami boost. To keep the soup rich, consider stirring in sautéed greens or a splash of soy sauce or tamari. These swaps keep the soup flavorful and satisfying without the meat.

Is it necessary to soak the beans overnight?

Soaking the beans overnight softens them and reduces cooking time, which helps the beans cook evenly and improves digestibility. While you can skip soaking by cooking the beans longer, it will significantly extend the cooking time and may affect the texture. I find that soaking is worth the wait for the best results.

Can I add other vegetables to this soup?

Definitely! I often add diced carrots with the sautéed onions and garlic for added sweetness and color. Leafy greens like spinach or chard stirred in toward the end also work beautifully. Feel free to experiment with your favorite vegetables, just keep in mind cooking times and textures so everything finishes perfectly together.

How spicy is this soup, and can I adjust the heat?

This classic Cuban White Bean Soup Recipe isn’t inherently spicy, but it has a wonderful depth of flavor thanks to the aromatics and smoked meat. If you prefer a kick, adding minced jalapeños or red pepper flakes during the sautéing step is my go-to method for adjusting heat levels. It’s easy to make it mild or spicy depending on what you enjoy!

Conclusion

Honestly, this Cuban White Bean Soup Recipe holds a very special place in my kitchen and heart. Its rich, smoky flavors and creamy beans make for such a comforting meal on any chilly day, and I love how straightforward it is to prepare without sacrificing that slow-cooked depth. I can’t wait for you to try it out and share it with your loved ones—you’re bound to make it a new favorite too.