|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 4g||14%|
|Total Sugars 1g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When you think of Cuban soups, black bean soup is probably the first one you think of, but you should give this savory white bean soup a try. Cuban white bean soup packs a surprising amount of flavor for such an inexpensive, unassuming dish. The hearty soup is seasoned perfectly with smoky ham hocks, salt pork, garlic, dried oregano, and ground cumin. It's a satisfying soup your family will ask for again and again.
Cuban white bean soup is an excellent, warming dish, perfect for a chilly fall or winter evening with hot, freshly baked cornbread or crusty bread. Serve the soup over a mound of rice if you like, or add a tossed salad for a well-rounded meal.
"There's nothing like a long-simmering pot of bean soup to warm you up on a fall or winter day! The soup was simple and inexpensive. I served the soup with freshly baked cornbread. You could easily add some diced carrots or another vegetable for extra color and flavor." —Diana Rattray
1 pound dried white beans, such as Great Northern, soaked overnight
2 1/2 quarts water
6 ounces salt pork
2 meaty smoked ham hocks
1/4 cup olive oil
1 medium white onion, minced
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Drain and rinse the soaked white beans.
Place the beans, water, bay leaves, salt pork, and ham hocks in a large soup pot or Dutch oven and bring to a boil over medium heat.
Reduce heat to low. Cover and simmer for 1 1/2 hours.
Remove salt pork and discard.
Remove the ham hocks, shred the meat, and discard the fat and bones.
Put the shredded meat back into the pot.
Heat the oil in a medium skillet over medium heat. Sauté the onions and garlic until soft and translucent, about 5 minutes.
Stir the mixture from the skillet into the soup. Add the oregano, cumin, and salt and pepper to taste. Simmer over low heat for 15 minutes, then serve.
- Add a little spiciness to the soup with a few tablespoons of minced jalapeño peppers or a dash of crushed red pepper flakes. Add the peppers or pepper flakes to the skillet and sauté with the onions and garlic.
- For extra color and flavor, add a peeled, diced carrot to the skillet with the onions and garlic.
- Garnish the soup with coarsely chopped cilantro.
- A meaty ham bone is a good substitute for the ham hocks.
- Add 2 cups of chopped fresh spinach or chard leaves to the soup along with the sautéed onions and garlic.
How to Store Leftover White Bean Soup
- Refrigerate leftover bean soup within 2 hours and consume within 4 days.
- To freeze the bean soup, let it cool completely and transfer it to a freezer container. Label the container with the name and date and freeze the soup for up to 3 months. Defrost the soup in the refrigerator overnight.
- Reheat bean soup in a saucepan over low heat. Alternatively, heat the bean soup in the microwave, stirring every 30 seconds or so, until it is hot throughout. According to the USDA, the minimum safe temperature for reheated leftovers is 165 F.
Which white beans should I use?
Navy beans are commonly used in Cuban white bean soup, but feel free to use great northern beans or larger cannellini beans.