It’s a chilly evening and your family needs a hug in a bowl. This authentic Cuban white bean soup is exactly what you need right now. It is thick, smoky, and incredibly satisfying for everyone at the table.
This recipe delivers deep flavor with very little effort. You get a rich broth filled with tender beans and savory meats. It is the ultimate winter comfort that stays on your weekly rotation.
Why This Recipe Is a Winner
This soup is a winner because it feeds a large crowd affordably. It uses simple pantry staples like dried beans and basic vegetables. The smoked ham and chorizo create a complex savory base without extra work.
It is perfect for those busy winter nights when you want something warm. The flavors actually get better the next day. Your family will love the tender potatoes and creamy beans in every spoonful.
Simple Method for Cuban White Bean Soup
The process for this Cuban white bean soup is very straightforward. You start by simmering the soaked beans with a ham hock. This creates a naturally flavorful stock while the beans soften.
While the pot bubbles, you sauté the onions, peppers, and spices. This mixture, called a sofrito, adds the signature Cuban taste. Even if you are a beginner, you can master this classic dish easily.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or easy to find. Fresh greens and squash add a nutritious boost to the hearty base.
- 1 pound dried navy or cannellini beans, soaked overnight and drained
- 8 cups water or low-sodium chicken broth
- 1 large smoked ham hock (approximately 1.5 lbs)
- 2 Spanish chorizos, casings removed and sliced into 1/4-inch rounds
- 4 ounces thick-cut bacon, diced
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 large green bell pepper, seeded and diced
- 4 cloves garlic, minced
- 2 medium Russet potatoes, peeled and cut into 1-inch cubes
- 1 cup calabaza (West Indian pumpkin) or butternut squash, peeled and cubed
- 3 cups collard greens or kale, stems removed and roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (pimentón)
- 2 dried bay leaves
- Salt and freshly ground black pepper to taste
Step-by-Step
- In a large heavy-bottomed stockpot or Dutch oven, combine the soaked beans, ham hock, bay leaves, and 8 cups of water or broth. Bring to a rapid boil for 5 minutes, skimming off any foam that rises to the surface.
- Reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes, or until the beans are tender but still hold their shape.
- While the beans are simmering, prepare the sofrito: In a large skillet over medium heat, cook the diced bacon until the fat renders and it begins to crisp. Add the sliced chorizo and cook for an additional 3 minutes to release the red oils.
- Add the olive oil to the skillet if needed, then stir in the diced onion and green bell pepper. Sauté for 5 to 7 minutes until the vegetables are translucent and soft.
- Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for 60 seconds until fragrant, then remove the skillet from heat and set aside.
- Once the beans are tender, remove the ham hock from the pot. Discard the bone, excess fat, and skin. Shred the remaining meat into bite-sized pieces and return it to the pot.
- Add the prepared sofrito and chorizo mixture, cubed potatoes, and calabaza to the stockpot. Stir well to incorporate.
- Simmer the soup uncovered for 20 to 25 minutes until the potatoes and squash are fork-tender. If a thicker consistency is desired, mash 1/4 cup of the beans against the side of the pot with a wooden spoon.
- Stir in the chopped collard greens and cook for an additional 5 to 10 minutes until the greens are wilted and tender.
- Taste and adjust seasoning with salt and pepper. Note that the ham and chorizo are naturally salty, so add additional salt cautiously. Remove bay leaves before serving.
Best Ways to Enjoy It
Serve this soup warm in deep bowls for the best experience. A slice of crusty Cuban bread is perfect for dipping. It helps soak up every bit of the delicious broth.
You can also top each bowl with fresh avocado slices. A small side of white rice makes it even more filling. Set the table and enjoy a cozy family dinner together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It will stay fresh for up to four days easily. The soup actually thickens as it sits in the cold.
To reheat, place a portion in a small saucepan over medium-low heat. Add a splash of water or broth to loosen the consistency. Heat for about 10 minutes until steaming and hot throughout.
Tips for Best Results
- Don’t skip the overnight soak to ensure the beans cook evenly.
- Avoid adding salt until the very end because the meats are salty.
- Swap calabaza for butternut squash if you cannot find the pumpkin.
- Make the soup a day early to let the flavors fully develop.
- For a winter gathering, double the batch to feed a large group.
- Add a squeeze of fresh lime juice just before serving for brightness.
- Mash some beans against the pot side for a creamier texture.
Ways to Switch It Up
- Use smoked turkey wings instead of ham hock for a lighter meat.
- Make it vegetarian by using vegetable broth and extra smoked paprika.
- Swap collard greens for fresh spinach if you prefer a milder taste.
- Add a diced jalapeño to the sofrito for a spicy kick.
Common Questions
Can I make this in a slow cooker?
Yes, you can cook the beans and ham hock on low for 8 hours. Add the sofrito and vegetables during the last two hours of cooking. It makes for a very easy weekday meal.
What if I forgot to soak the beans?
You can use the quick-soak method by boiling the beans for two minutes. Let them sit off the heat for one hour before starting the recipe. This saves your dinner plans in a pinch.
Is this soup freezer-friendly?
This soup freezes beautifully for up to three months in sealed bags. Just leave out the potatoes if you plan to freeze it long-term. The potatoes can get slightly grainy when thawed and reheated.
I hope this hearty soup brings a little extra warmth to your kitchen this winter. It is a true family favorite that never fails to satisfy. Happy cooking!
— Alex
Ultimate Cuban White Bean Soup (Potaje de Judías Blancas)
Ingredients
- 1 pound dried navy or cannellini beans, soaked overnight and drained
- 8 cups water or low-sodium chicken broth
- 1 large smoked ham hock (approximately 1.5 lbs)
- 2 Spanish chorizos , casings removed and sliced into 1/4-inch rounds
- 4 ounces thick -cut bacon, diced
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 1 large green bell pepper, seeded and diced
- 4 cloves garlic , minced
- 2 medium Russet potatoes, peeled and cut into 1-inch cubes
- 1 cup calabaza (West Indian pumpkin) or butternut squash, peeled and cubed
- 3 cups collard greens or kale, stems removed and roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (pimentón)
- 2 dried bay leaves
- Salt and freshly ground black pepper to taste
Instructions
- In a large heavy-bottomed stockpot or Dutch oven, combine the soaked beans, ham hock, bay leaves, and 8 cups of water or broth. Bring to a rapid boil for 5 minutes, skimming off any foam that rises to the surface.
- Reduce the heat to low, cover the pot, and simmer for 60 to 75 minutes, or until the beans are tender but still hold their shape.
- While the beans are simmering, prepare the sofrito: In a large skillet over medium heat, cook the diced bacon until the fat renders and it begins to crisp. Add the sliced chorizo and cook for an additional 3 minutes to release the red oils.
- Add the olive oil to the skillet if needed, then stir in the diced onion and green bell pepper. Sauté for 5 to 7 minutes until the vegetables are translucent and soft.
- Stir in the minced garlic, cumin, oregano, and smoked paprika. Cook for 60 seconds until fragrant, then remove the skillet from heat and set aside.
- Once the beans are tender, remove the ham hock from the pot. Discard the bone, excess fat, and skin. Shred the remaining meat into bite-sized pieces and return it to the pot.
- Add the prepared sofrito and chorizo mixture, cubed potatoes, and calabaza to the stockpot. Stir well to incorporate.
- Simmer the soup uncovered for 20 to 25 minutes until the potatoes and squash are fork-tender. If a thicker consistency is desired, mash 1/4 cup of the beans against the side of the pot with a wooden spoon.
- Stir in the chopped collard greens and cook for an additional 5 to 10 minutes until the greens are wilted and tender.
- Taste and adjust seasoning with salt and pepper. Note that the ham and chorizo are naturally salty, so add additional salt cautiously. Remove bay leaves before serving.
