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Cuban White Bean Soup Recipe

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The Best Cuban White Bean Soup

This soup has been a long time coming! After testing different versions, I finally perfected a Cuban White Bean Soup that’s rich, smoky, and deeply comforting.

It’s the kind of dish that warms you from the inside out—perfect for cozy nights or meal prepping for the week.

Made with simple, affordable ingredients, this one-pot wonder is packed with creamy white beans, savory smoked turkey, and fragrant spices.

Serve it with crusty bread, a side of rice, or just by itself—either way, it’s bound to become a family favorite.

I can’t wait for you to try it!

For Cuban White Bean Soup

  • White Beans – Great Northern, navy, or cannellini beans work best. Soak them overnight for a creamy texture.
  • Water – The base of the soup, used to cook the beans and extract flavor from the meat.
  • Bay Leaves – Adds subtle depth and aroma to the soup.
  • Smoked Turkey – Provides a rich, smoky flavor and a bit of fat for a silky broth.
  • Smoked Turkey Legs – Infuses the soup with a deep, smoky taste and tender, shredded meat.
  • Olive Oil – Used for sautéing and adding richness to the dish.
  • White Onion – Adds sweetness and depth to the soup when sautéed.
  • Garlic – Essential for bold Cuban flavors.
  • Dried Oregano – Gives the soup a warm, herbaceous note.
  • Ground Cumin – Adds earthy, slightly smoky undertones.
  • Kosher Salt – Enhances the flavors; adjust to taste.
  • Black Pepper – Adds a subtle heat and balances the dish.

Cuban White Bean Soup Recipe

Imagine a steaming bowl of rich, smoky white bean soup, slow-simmered with savory smoked turkey and fragrant spices—warming you from the inside out.
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Course: Soup
Cuisine: Cuban
Keyword: Cuban White Bean Soup Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 5 minutes
Servings: 8

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Ingredients: 

  • 1 lb dried white beans (Great Northern, navy, or cannellini), soaked overnight
  • 2 ½ quarts water
  • 2 bay leaves
  • 6 oz smoked turkey 
  • 2 smoked turkey legs 
  • ¼ cup olive oil
  • 1 medium white onion, minced
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Prepare the Beans:
    • Drain and rinse the soaked beans.
    • In a large pot or Dutch oven, combine beans, water, bay leaves, smoked turkey, and smoked turkey legs.
    • Bring to a boil over medium heat.
  2. Simmer:
    • Reduce heat to low, cover, and simmer for 1½ hours.
    • Remove and discard the smoked turkey.
    • Shred the meat from the smoked turkey legs, discarding the bones and fat.
    • Return the shredded meat to the pot.
  3. Sauté the Aromatics:
    • In a skillet, heat olive oil over medium heat.
    • Sauté the onions and garlic until soft and translucent, about 5 minutes.
  4. Final Touches:
    • Stir the sautéed onions and garlic into the soup.
    • Add oregano, cumin, salt, and pepper to taste.
    • Simmer on low heat for another 15 minutes.
    • Serve warm.
 
Variations & Additions:
  • Add heat with minced jalapeños or red pepper flakes.
  • Include diced carrots for extra color and sweetness.
  • Stir in 2 cups of chopped spinach or chard near the end of cooking.
  • Garnish with fresh cilantro for a bright finish.

 

Storage & Reheating:

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Let soup cool completely, then freeze for up to 3 months. Label the container with the date.
  • Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring occasionally. Heat to at least 165°F before serving.

 

Nutrition

Calories: 337 kcal | Carbohydrates: 16g | Protein: 10g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 670mg | Potassium: 412mg | Fiber: 4g | Sugar: 1g | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg |
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  1. Can I use canned beans instead of dried beans?

Oh, absolutely! If you’re short on time, canned beans are a great shortcut. You’ll need about 4 cups (or two 15.5-ounce cans) of beans. Just rinse and drain them, then toss them into the pot with the other ingredients. Since they’re already cooked, just let them simmer for a bit to meld those beautiful flavors together.

  1. How do I speed up the cooking time?

If you’re craving a bowl of Cuban White Bean Soup now, try using a pressure cooker or Instant Pot! After sautéing the garlic and onions, add all your ingredients, and cook on high pressure for 25-30 minutes. You’ll still get that amazing rich flavor, just without the wait!

  1. Is soaking the beans overnight really necessary?

If you’re in a rush and forgot to soak the beans, don’t stress! You can quickly soak them by boiling them for 2 minutes, then turning off the heat and letting them sit, covered, for about an hour. Drain, rinse, and you’re good to go!

  1. Can I make a vegetarian version?

Yes! Want to skip the meat? No problem! Simply omit the smoked turkey and smoked turkey legs, and load up on other veggies like carrots, celery, and bell peppers for that hearty texture. Add some smoked paprika or liquid smoke to bring in that delicious depth of flavor!

  1. What’s the best way to store leftovers?

This soup keeps so well! Once it’s cooled down, store leftovers in an airtight container. It’ll last about 4 days in the fridge, or up to 3 months in the freezer. Just be sure to let it thaw and reheat slowly to bring back that perfect soup consistency!

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