Cuban Black Bean Soup Recipe

Name: Cuban Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bay leaves; 1 lb dried black beans; 12 1/2 cups water, divided; 1 tablespoon canola oil; 3 1/2 cups chopped green bell peppers (about 3 medium); 2 1/2 cups coarsely chopped onions; 1/3 cup chopped shallot (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 avocados; 2 tablespoons fresh lime juice; 2 cups thinly sliced red onions; 1 1/2 cups chopped chopped 33% -less-sodium smoked cooked ham (optional) or 1 1/2 cups bacon (optional); 1 cup chopped fresh cilantro; 1 cup light sour cream; 10 teaspoons unsalted pumpkin seeds, toasted; 1/3 cup finely chopped seeded jalapeno pepper (about 2 medium); lime wedge (optional)

Servings: persons

2 bay leaves
1 lb dried black beans
12 1/2 cups water, divided
1 tablespoon canola oil
3 1/2 cups chopped green bell peppers (about 3 medium)
2 1/2 cups coarsely chopped onions
1/3 cup chopped shallot (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 avocados
2 tablespoons fresh lime juice
2 cups thinly sliced red onions
1 1/2 cups chopped chopped 33% -less-sodium smoked cooked ham (optional) or 1 1/2 cups bacon (optional)
1 cup chopped fresh cilantro
1 cup light sour cream
10 teaspoons unsalted pumpkin seeds, toasted
1/3 cup finely chopped seeded jalapeno pepper (about 2 medium)
lime wedge (optional)

1
Place bay leaves and beans in a Dutch oven.
2
Add 12 cups water to pan; bring to a boil.
3
Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.
4
Heat oil in a large skillet over medium heat.
5
Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently.
6
Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently.
7
Remove from heat; let stand 10 minutes.
8
Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth.
9
Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally.
10
Discard bay leaves.
11
Combine avocado and juice; toss gently.
12
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 jalapeno pepper.
13
Serve with lime wedges, if desired.

1056

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 bay leaves, 1 lb dried black beans, 12 1/2 cups water, divided, 1 tablespoon canola oil, and more.

Yes, Cuban Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Black Bean Soup

How did you like this recipe?

Frequently Asked Questions