Cuban Black Bean Tomato Soup is a hearty, flavorful dish that showcases the creativity of Cuban cuisine. Black beans and tomatoes come together with aromatic spices, onions, and carrots for a rich yet refreshing bowl that’s naturally Weight Watchers-friendly. Packed with fiber and protein, it keeps you full and energized.
Quick, budget-friendly, and made with simple pantry staples, this one-pot wonder comes together in under 30 minutes. Serve it with a squeeze of lime and fresh cilantro for a refreshing finish. Try this 1-Point Cuban classic, and check out our other Weight Watchers dinner recipes for more healthy meal ideas!

Why should you try Cuban Black Bean Tomato Soup?
- Weight Watchers-Friendly: If you follow the Weight Watchers program, you’ll love those legumes like black beans are typically 0 points. This means you can enjoy a satisfying meal without worrying about your points budget.
- Affordable and Accessible: The ingredients for this soup are budget-friendly and easy to find. Black beans, canned tomatoes, onions, and carrots form the backbone of this recipe, ensuring you don’t need to break the bank for a delicious meal.
- Quick and Easy to Prepare: You can have this soup ready in under 30 minutes, with only about 15 minutes of active cooking time. The rest is just a matter of letting the ingredients simmer together.
- So satisfying: The combination of black beans and vegetables ensures you get plenty of fiber and protein, keeping hunger at bay for hours.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Serving Size: 1.5 cups (approximately 360 g)
1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients

- 2 cups of cooked black beans (caraotas negras), (340 g) or 1 can (425 g), rinsed and drained
- 2 cups of canned diced tomatoes, (480 g)
- 1 medium white onion, finely chopped, (150 g)
- 1 medium carrot, diced into small cubes, (120 g)
- 2 cloves garlic
- 1 teaspoon of olive oil, (5 ml)
- 1 teaspoon of ground cumin, (3 g)
- 1 teaspoon of dried oregano, (2 g)
- 4 cups of vegetable or chicken broth, (960 ml)
- 1 teaspoon of salt, (5 g) or to taste
- 1/2 teaspoon of black pepper, (1 g)
- Optional garnish: chopped fresh cilantro or a squeeze of lime
Instructions
- Gather all your ingredients and chop the vegetables. Dice the carrot into small, uniform cubes to ensure they cook evenly. Finely chop the white onion.
- Heat 1 teaspoon of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, crushed garlic, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften.
- Sprinkle in the ground cumin and dried oregano. Stir well to coat the vegetables evenly with the spices. Allow the spices to toast for about 1 minute, releasing their aroma.
- Add the canned diced tomatoes to the pot, along with their juices. Stir to combine, and let the mixture simmer for 3-4 minutes. Then, add the black beans and mix thoroughly. This will start to meld the flavors together.
- Gradually add 4 cups of vegetable or chicken broth, stirring gently. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking.
- For a creamier texture, remove 1 cup of the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot and stir to incorporate.
- Taste the soup and add salt and black pepper as needed. Let it simmer for an additional 2-3 minutes to blend the flavors.
- Ladle the soup into bowls. Garnish with fresh cilantro or a squeeze of lime for a zesty touch, if desired. Serve hot.



Variations and Substitutions
- Add Lean Pork: For a heartier version, consider adding lean cuts of pork like loin or tenderloin. Sear the pork pieces before incorporating them into the soup to enhance their flavor. Some traditional recipes also use bacon, but lean pork is a healthier option.
- Fresh Tomatoes for a Tangy Kick: If you prefer a fresher flavor, swap canned tomatoes for fresh ones. Sauté the tomatoes with the onions until they turn a rich red, creating a slightly tangier base for your soup.
- Herbs: While this recipe keeps it simple, aromatic herbs like cilantro can elevate the soup’s flavor. Add a handful of chopped cilantro right before serving for a burst of freshness.
- Spice It Up: For those who enjoy a bit of heat, a dash of smoked paprika or cayenne pepper can give the soup a smoky, spicy undertone.
Tips and Tricks for Making Cuban Black Bean Tomato Soup
- Create Creaminess: To achieve a creamy texture, blend a cup of the soup (beans and all) until smooth, then stir it back into the pot. This trick thickens the soup and enhances its consistency.
- Slow Cooker Option: If you have more time, use a slow cooker to make this soup. The low and slow cooking process brings out the flavors even more, resulting in a deeply flavorful dish.
- Cooking Fresh Tomatoes: If you’re using fresh tomatoes, sauté them thoroughly until their color deepens and their natural sweetness is released.
- Meal Prep-Friendly: Cuban Black Bean Soup is excellent for meal prepping. Make a large batch and store it in the fridge or freezer. Alternatively, reduce the soup until it’s thick and creamy, then blend it into a black bean paste perfect for dipping or spreading.
Cuban black bean soup

Ingredients
- 2 cups of cooked black beans, caraotas negras, (340 g) or 1 can (425 g), rinsed and drained
- 2 cups of canned diced tomatoes, (480 g)
- 1 medium white onion, finely chopped, (150 g)
- 1 medium carrot, diced into small cubes, (120 g)
- 2 cloves garlic
- 1 teaspoon of olive oil, (5 ml)
- 1 teaspoon of ground cumin, (3 g)
- 1 teaspoon of dried oregano, (2 g)
- 4 cups of vegetable or chicken broth, (960 ml)
- 1 teaspoon of salt, (5 g) or to taste
- 1/2 teaspoon of black pepper, (1 g)
- Optional garnish: chopped fresh cilantro or a squeeze of lime
Instructions
- Gather all your ingredients and chop the vegetables. Dice the carrot into small, uniform cubes to ensure they cook evenly. Finely chop the white onion.
- Heat 1 teaspoon of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, crushed garlic, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften.
- Sprinkle in the ground cumin and dried oregano. Stir well to coat the vegetables evenly with the spices. Allow the spices to toast for about 1 minute, releasing their aroma.
- Add the canned diced tomatoes to the pot, along with their juices. Stir to combine, and let the mixture simmer for 3-4 minutes. Then, add the black beans and mix thoroughly. This will start to meld the flavors together.
- Gradually add 4 cups of vegetable or chicken broth, stirring gently. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking.
- For a creamier texture, remove 1 cup of the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot and stir to incorporate.
- Taste the soup and add salt and black pepper as needed. Let it simmer for an additional 2-3 minutes to blend the flavors.
- Ladle the soup into bowls. Garnish with fresh cilantro or a squeeze of lime for a zesty touch, if desired. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.