Skip to main content
Cuban Black Bean Soup
4 servings
In this Caribbean classic, black beans are traditionally used to make a little meat go a long way when it’s in short supply or too expensive. You’ll never miss the meat in this version; the soup is quite tasty without it.
Ingredients
Makes 4 Servings
- black beans (2/3 cup)
- water (2 cups)
- white onion (1)
- green bell pepper (1)
- garlic cloves (3)
- vegetable bouillon (1 Tbsp)
- unsalted diced tomatoes (1 14.5 oz can)
- diced green chilies (1 4-oz can)
- cumin (1 tsp)
Directions
-
Rinse and soak the black beans.
-
Drain the soaked, raw beans and put them in a large soup pot. Add the low-sodium vegetable broth and bring to a boil over medium-high heat. Decrease the heat to medium-low, cover, and cook for 1 1/2 hours, or until the beans are tender.
-
When the beans are cooked, stir in the chopped onion, chopped bell pepper, and minced garlic. Increase the heat to high and cook, stirring frequently, for about 5 minutes.
-
Stir in the optional tomatoes, undrained chilies, and cumin. Decrease the heat to low and simmer, stirring occasionally, for about 15 minutes, or until the flavors are blended.
-
Serve hot, garnished with the reserved onion.
-
Tip: This soup will keep for 1 week in the refrigerator, so double the recipe if you like.
