Add your favorite recipes and share them with friends and chefs around the world!
Quick and Easy Recipe
Cuban Black Bean Soup Recipe
It looks like a lot of ingredients, but the second half of the ingredients list is optional toppings. I just use whatever I have on hand, cilantro, sour cream, cheese, whatever!
This is a super yummy, super easy, super cheap soup. It freezes well, and the "toppings" idea makes it great for a crowd... everyone can customize their own soup!
If you make it from dried beans, it takes a while to simmer. But there's almost no work in making this soup.
| Prep time: 20 Minutes | Central american |
| Cook time: 180 Minutes | Servings: 10 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 10 servings | |
| Calories 334 | |
| Calories from Fat 165 | 49% |
| Total Fat 19.41g | 24% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.01g | |
| Cholesterol 16mg | 5% |
| Sodium 494mg | 21% |
| Potassium 914mg | 26% |
| Total Carbs 25.76g | 7% |
| Dietary Fiber 6.8g | 23% |
| Sugars 4.17g | 3% |
| Protein 20.01g | 32% |
Ingredients Convert Measures
- 2 bay leaves
- 1 pound dried black beans
- 12 1/2 cups water, divided
- 1 tablespoon canola oil
- 3 1/2 cups chopped green bell pepper (about 3 medium)
- 2 1/2 cups coarsely chopped onion
- 1/3 cup chopped shallots (about 2 small)
- 1 tablespoon ground cumin
- 2 tablespoons dried oregano
- 2 tablespoons chopped fresh oregano
- 1 1/2 tablespoons sugar
- 2 teaspoons kosher salt
- 2 cups diced peeled avocado
- 2 tablespoons fresh lime juice
- 2 cups thinly sliced red onion
- 1 1/2 cups chopped 33%-less-sodium smoked, fully cooked ham (optional)
- 1 cup chopped fresh cilantro
- 1 cup light sour cream
- 10 teaspoon unsalted pumpkinseed kernels, toasted
- 1/3 cup finely chopped seeded jalapeño pepper (about 2 medium)
- Lime wedges (optional)
Directions
- Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
- Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.
- Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves.
- Toppings: Combine avocado and juice; toss gently. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.
