Cuban black bean soup

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5 from 1 vote

Cuban black bean soup

Turn up the heat with this spicy soup, full of flavor, luscious and healthy!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Cuisine: Latin American
Keyword: bell pepper, black beans, easy, gluten-free, jalapeno, red onion, spicy, vegan, vegetarian
Servings: 8
Author: Veronique Eichler

Ingredients

Instructions

  • Heat the olive oil in a large saucepan over medium heat.
  • Save a couple tablespoons of red onion, bell pepper and jalapeño / serrano in a separate bowl for garnish.
  • Add the rest of red onion, red bell pepper and jalapeño / serrano to the pan and sauté until the onion is softened, about 2 minutes.
  • Add the garlic and continue cooking 2 minutes longer, stirring often.
  • Sprinkle the mixture with the cumin, coriander and oregano. Add a few grinds of black pepper and combine well. Continue cooking until the spices are fragrant, about 1 minutes, then stir in the chicken broth and black beans.
  • Cover and simmer for 30 minutes.
  • Turn off the heat and let cool for a few minutes. Purée with a hand-held immersion blender or conventional blender (if using a conventional blender, you will need to work in several batches).
  • Taste and adjust the seasoning as needed. To serve, ladle soup into serving bowls and garnish with cilantro, green onion and reserved red onion and bell pepper mix.

Notes

Makes 1-1/2 quarts

Nutrition

Nutrition Facts
Cuban black bean soup
Amount per Serving
Calories
203
% Daily Value*
Total Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
1045
mg
45
%
Total Carbohydrate
 
31
g
10
%
Dietary Fiber
 
12
g
50
%
Total Sugars
 
2
g
2
%
Protein
 
11
g
22
%
Vitamin A
 
605
IU
12
%
Vitamin C
 
38.7
mg
47
%
Calcium
 
86
mg
9
%
Iron
 
4.1
mg
23
%
Potassium
 
679
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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One Comment

  1. Pingback: Cream of mushroom soup - Cuisine With Me

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