Cuban Black Bean Soup (Vegetarian) (Edit recipe)

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The first time I made a version of this soup was in culinary school. It is a simple soup but absolutely packed with flavor. Perfect for a large family or gathering, add some crusty gf sourdough bread and you have a healthy tasty meal. Dried beans are a great way to stretch your food dollars, but you can use canned beans just follow notes below.

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PREP TIME

4 hours

COOK TIME

2 hours

INGREDIENTS

18

Serves: 8

Ingredients

1 lb Black Beans, dried - see notes
1 Tbsp Extra Virgin Olive Oil
1 Red Onion, small dice
1 Bell Pepper, any color, small dice
2 Celery, small dice
5 cloves Garlic, minced
1 Jalapeño Pepper, seeded and diced
2 tsp Cumin, Ground
1 tsp Sea Salt
1 tsp Black Pepper
1 tsp Oregano, Dried
1 cup Red Enchilada Sauce - Siete Foods
4 cups Vegetable Broth

Toppings

1 cup Aged Cheddar Cheese, grated
2 Green Onion (Scallion), sliced
2 sprigs Cilantro, remove leaves
1 Avocado, peeled, pitted, diced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Let the dried beans soak in large bowl covered with water for 4-8 hours. Or you can use canned beans, just be sure to rinse them first - see notes.
Once you’ve let the beans soak drain and rinse. Add to Dutch oven.
Add remaining ingredients and stir. Cook on medium heat with lid partially covering pot, stir periodically.
As the soup heats up you will want to turn heat to medium-low and allow it to cook for about 2 hours.
Be sure to check and stir periodically.
Using an immersion blender blend until it is the consistency you prefer. We like it a little thick and chunky so I don’t blend it all the way smooth. But you can puree it completely if you want.
Top with toppings of your choice.

Notes

Serve with warm crispy bread (I like GF baguettes best). You can do this soup on an instant pot to shorten the cooking time. Seal lid and cook for 10 minutes, let pressure release naturally. Check beans to ensure they are tender before blending. If for some reason they aren’t soft you can cook on pressure for 2-3 more minutes. If using canned beans follow these directions: in a Dutch oven add oil and vegetables, cook on medium heat for 8-9 minutes. Add beans, spices, and broth and turn heat to medium low. Cook for 20-30 minutes to allow flavors to develop. Blend.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	301
Fat:	12 g
Carbohydrates:	31 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	1023 mg
Fiber:	8 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.