We’ve always been captivated by the Columbia Restaurant Black Bean Soup Recipe, a timeless favorite from Florida’s iconic Spanish-Cuban eatery. Originating from the historic Columbia Restaurant this hearty dish brings authentic flavors that warm the soul and evoke sunny Tampa vibes.
It’s more than just a soup—it’s a celebration of simple ingredients like black beans and spices that create a comforting meal we can’t resist sharing. Whether you’re new to Cuban cuisine or a longtime fan our version keeps it easy yet true to tradition.
Ingredients
To bring the authentic flavors of our Columbia Restaurant Black Bean Soup to your kitchen, we start with a selection of fresh, high-quality ingredients. These are listed in the order they’ll be used, with prep notes for precision.
- 1 pound dried black beans, sorted and soaked overnight in water to ensure they cook evenly and develop a creamy texture
- 1 large onion, finely diced, as we begin building the soup’s aromatic base
- 1 green bell pepper, seeded and chopped, adding a subtle sweetness to complement the beans
- 4 cloves garlic, minced, for that essential punch of flavor in the sauté step
- 1 ham hock or ½ pound bacon, chopped if using bacon, to infuse a rich, smoky depth
- 2 tablespoons olive oil, for sautéing the vegetables and meats
- 1 teaspoon ground cumin, freshly ground if possible, to evoke the warm spices of Cuban cuisine
- 1 teaspoon dried oregano, crushed, for an herbaceous note that ties into traditional methods
- 2 bay leaves, whole, to simmer and release their subtle fragrance
- 6 cups chicken or vegetable stock, low-sodium preferred, to create a hearty broth
- 2 tablespoons sherry vinegar, added towards the end for a bright, tangy finish
- Salt and black pepper, to taste, adjusted during cooking for balanced seasoning
Equipment Needed
We use specific equipment to simplify the preparation of our Columbia Restaurant Black Bean Soup, ensuring that every step from soaking beans to simmering flavors is efficient and precise.
Essential Tools
To achieve the authentic, rich flavors of this Cuban-inspired soup, we recommend these must-have tools. Each one plays a crucial role in handling ingredients like dried black beans, onion, and garlic as outlined in our previous section.
- Large stockpot: Essential for boiling and simmering the beans and stock; opt for one that holds at least 6 quarts to accommodate expansion.
- Chef’s knife: We rely on this for chopping vegetables such as green bell pepper and onion with accuracy and speed.
- Cutting board: A sturdy, non-slip surface that supports safe prep of garlic, ham hock, and other components.
- Measuring cups and spoons: Critical for precise measurements of spices like ground cumin and dried oregano to maintain the soup’s balanced taste.
- Wooden spoon: We use this for stirring the mixture during cooking to prevent sticking and ensure even distribution of flavors from bay leaves and sherry vinegar.
- Colander: Indispensable for draining soaked beans and rinsing them before adding to the pot.
Optional Tools
While these tools enhance convenience, we find they are not strictly necessary for our Columbia Restaurant Black Bean Soup recipe. They can save time or add versatility if available.
- Immersion blender: Useful for partially pureeing the soup to achieve a smoother texture without transferring hot liquid.
- Slow cooker: We suggest this for hands-off cooking if you prefer a longer, low-heat method over stovetop simmering.
- *Food processor: Great for quickly mincing garlic or blending aromatics, though a knife works fine for traditional preparation.
Instructions
We guide you through preparing our Columbia Restaurant Black Bean Soup with straightforward steps that bring out its authentic Cuban flavors. Let’s transform those fresh ingredients and tools into a hearty, aromatic soup.
Prep the Ingredients
First, we sort and rinse the dried black beans. Measure out 1 pound of dried black beans then place them in a colander; rinse under cold water and remove any debris or stones for a clean base.
Next, we chop the vegetables. Dice 1 large onion and 1 green bell pepper into ½-inch pieces using a chef’s knife and cutting board to create a flavorful mirepoix. Mince 4 cloves of garlic finely to release its pungent aroma when cooked.
Prepare the meat component by selecting either 1 ham hock or ½ pound of bacon; if using bacon, cut it into 1-inch pieces for even rendering. Gather the spices—measure 1 teaspoon each of ground cumin and dried oregano, plus 2 bay leaves—to infuse the soup with earthy, smoky notes.
Cook the Soup
We start by heating 2 tablespoons of olive oil in a large stockpot over medium heat; add the chopped onion, green bell pepper, and garlic then sauté for 5 minutes until they soften and release a fragrant, savory scent that fills the kitchen.
Add the ham hock or bacon to the pot and cook for another 5 minutes, stirring with a wooden spoon to brown the meat and build a rich, smoky foundation. Stir in the rinsed black beans, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 2 bay leaves followed by 6 cups of chicken or vegetable stock; bring the mixture to a boil then reduce to a simmer.
Cover the pot and let it simmer for 1 to 2 hours, stirring occasionally, until the beans are tender and the soup develops a creamy, hearty texture that embodies the comforting essence of traditional Cuban cuisine.
Blend and Season
Once the soup is cooked, we remove the bay leaves and ham hock (if used); shred any meat from the hock and return it to the pot for added depth.
For a smooth consistency, use an immersion blender to partially blend the soup directly in the pot—pulse for about 30 seconds until it’s chunky yet creamy, preserving some whole beans for texture. If you prefer a traditional approach, transfer half the soup to a food processor and blend before stirring it back in.
Finally, we stir in 1 tablespoon of sherry vinegar and season with salt and pepper to taste; let it simmer for an additional 5 minutes to allow the flavors to meld into a vibrant, tangy finish that highlights the soup’s authentic taste.
Make-Ahead Instructions
We understand that life gets busy, so making our Columbia Restaurant Black Bean Soup ahead of time is a game-changer for preserving its rich, smoky flavors and ensuring a comforting meal is always ready. This approach allows the soup’s spices and beans to meld beautifully, enhancing the depth that makes this Cuban-inspired dish so irresistible.
Preparing Ingredients in Advance
To streamline your cooking process, we recommend prepping key components up to 24 hours before you plan to cook:
- Sort and rinse the dried black beans: Place 1 pound of beans in a bowl, remove any debris, and rinse under cold water. Soak them overnight in a large bowl with enough water to cover by 2 inches—this step ensures they cook evenly and reduces overall simmering time.
- Chop vegetables and aromatics: Dice 1 large onion, 1 green bell pepper, and mince 4 garlic cloves. Store them in an airtight container in the refrigerator to maintain their fresh, vibrant crunch until you’re ready to sauté.
- Prepare the meat component: If using a ham hock or 4 ounces of bacon, chop it into small pieces and store it separately in the fridge. This keeps the flavors distinct and prevents any cross-contamination.
Cooking the Soup Ahead
For full make-ahead preparation, follow these steps to cook the entire soup and store it:
- Sauté and simmer as directed: Start by heating 2 tablespoons of olive oil in a large stockpot over medium heat, then add the chopped vegetables and meat. Once fragrant, incorporate the soaked black beans, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 2 bay leaves, and 6 cups chicken or vegetable stock. Bring to a boil, then reduce to a simmer for 1.5 to 2 hours until the beans are tender.
- Blend for creaminess: After cooking, use an immersion blender to puree about half the soup for a velvety texture that balances the hearty beans and aromatic herbs—be careful not to over-blend to keep some chunks for added mouthfeel.
- Cool and season: Let the soup cool completely, then stir in 1 tablespoon sherry vinegar and adjust salt and pepper to taste. This final seasoning step ensures the bold, tangy finish shines through.
Storing and Reheating
Proper storage is key to maintaining the soup’s authentic Cuban essence without compromising quality. Here’s how we handle it:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigerator | Up to 4 days | Transfer the cooled soup to an airtight container. This keeps flavors fresh and prevents oxidation, making it ideal for weekday meals. |
| Freezer | Up to 3 months | Portion the soup into freezer-safe bags or containers. Thaw overnight in the refrigerator to retain the soup’s rich, hearty consistency and avoid texture loss. |
When reheating, warm the soup gently on the stove over low heat, stirring occasionally with a wooden spoon until it reaches 165°F (use a thermometer for accuracy). Add a splash of stock if needed to restore the original luscious thickness, and taste to confirm the flavors are as vibrant as when freshly made. This method ensures your Columbia Restaurant Black Bean Soup remains a convenient yet delightful staple in your kitchen.
Conclusion
We’ve loved sharing this timeless Columbia Restaurant Black Bean Soup recipe with you, as it’s a staple that brings authentic Cuban warmth to our tables. It’s more than just a meal—it’s a simple way to create comforting memories in our kitchens.
Try it for yourself and see how easy it is to elevate everyday ingredients into something truly special. We’re confident you’ll make it a go-to favorite for family gatherings or cozy nights in.
Frequently Asked Questions
What is the Columbia Restaurant Black Bean Soup?
The Columbia Restaurant Black Bean Soup is a classic Spanish-Cuban dish from Florida’s renowned Columbia Restaurant. It’s a comforting, flavorful recipe rooted in authentic Cuban cuisine, featuring rich, smoky flavors from ingredients like black beans, ham, and spices. This accessible recipe balances simplicity with tradition, making it ideal for both beginners and experienced cooks.
What ingredients are needed for the Black Bean Soup Recipe?
You’ll need dried black beans, onion, green bell pepper, garlic, ham hock or bacon, olive oil, ground cumin, dried oregano, bay leaves, chicken or vegetable stock, sherry vinegar, and seasonings. These fresh, high-quality items create the soup’s aromatic base and rich depth. Prep them in the order listed for best results, ensuring a true-to-form taste.
What equipment is required to make this soup?
Essential tools include a large stockpot for simmering, a chef’s knife and cutting board for chopping, measuring cups and spoons for accuracy, a wooden spoon for stirring, and a colander for draining beans. Optional items like an immersion blender, slow cooker, or food processor can simplify blending and enhance efficiency in your kitchen.
How do I prepare the Black Bean Soup?
Start by sorting and rinsing dried black beans, then chop vegetables and prepare the meat. Sauté the veggies in olive oil, add meat and spices, then simmer with stock until beans are tender. Blend for a creamy texture, season with sherry vinegar, and adjust flavors. This straightforward process yields an authentic, vibrant soup in about 2-3 hours.
Can I make this soup ahead of time?
Yes, you can prepare it in advance to enhance flavors. Soak beans overnight, chop veggies, and ready the meat up to 24 hours ahead. Cook the full soup, then cool and store it. This method allows the tastes to meld, making it perfect for meal prep while staying true to the traditional recipe.
How should I store and reheat the Black Bean Soup?
Store cooled soup in airtight containers in the fridge for up to 4 days or in freezer-safe bags for up to 3 months. To reheat, thaw if frozen, then warm on the stovetop over low heat, stirring occasionally to maintain creamy texture. Add a splash of stock if needed to keep it from drying out, preserving its rich flavors.