AUTHENTIC CUBAN BLACK BEAN SOUP RECIPES

Name: Cuban Black Bean Soup
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 4 servings
Cuisine: cuban
Ingredients: 1 pound black beans; 1 bay leaf; 1 tablespoon cumin; 1 tablespoon oregano; 1 Italian frying pepper, halved; Olive oil, for sauteing, plus 1/4 cup olive oil; 1 white onion, large dice; 1 red pepper, large dice; 1 green pepper, large dice; 6 cloves garlic, chopped; 1 tablespoon sugar; 1/8 cup white vinegar; Salt; 1/2 cup finely chopped red onion, for garnish

CUBAN BLACK BEAN SOUP RECIPE | FOOD NETWORK

Cuban Black Bean Soup Recipe | Food Network image

Provided by Food Network

Total Time 2 hours 35 minutes

Prep Time 20 minutes

Cook Time 2 hours 15 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound black beans
1 bay leaf
1 tablespoon cumin
1 tablespoon oregano
1 Italian frying pepper, halved
Olive oil, for sauteing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 tablespoon sugar
1/8 cup white vinegar
Salt
1/2 cup finely chopped red onion, for garnish

Steps:

In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
After 45 minutes, remove the pepper.
In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CUBAN BLACK BEAN SOUP RECIPE: HOW TO MAKE IT

Cuban Black Bean Soup Recipe: How to Make It image

Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.—Tracy Lohr, Urbandale, Iowa

Provided by Taste of Home

Categories Lunch

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 19

Ingredients

4 celery ribs, sliced
1 large onion, chopped
8 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
4 teaspoons canola oil
4 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
3/4 cup water
2 teaspoons dried oregano
2 teaspoons ground cumin
1 to 2 teaspoons chili powder
1 to 2 teaspoons pepper
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon hot pepper sauce
GARNISH:
9 tablespoons chopped tomatoes
9 teaspoons fat-free sour cream
9 teaspoons minced fresh cilantro

Steps:

In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

Nutrition Facts : Calories 202 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 786mg sodium, CarbohydrateContent 33g carbohydrate (5g sugars, FiberContent 9g fiber), ProteinContent 11g protein. Diabetic Exchanges 2 starch

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