Cuban Black Bean Soup - Healthier Version Recipe

Name: Cuban Black Bean Soup - Healthier Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried black beans, sorted and rinsed; 9 cups water; 12 red bell pepper, cored & seeded (or 6 cachucha chile peppers); 6 garlic cloves; 2 medium onions; 1 bay leaf; 1 clove, whole; 2 tablespoons extra virgin olive oil; 1 green pepper, finely chopped; 2 celery ribs, finely chopped; 2 ounces Canadian bacon, thinly slivered; ½ cup dry white wine; 1 ½ tablespoons red wine vinegar; 1 teaspoon cumin, ground; 1 teaspoon oregano, dried; salt & fresh ground pepper; ¼ cup nonfat sour cream; ¼ cup scallion top, finely chopped

Servings: persons

1 lb dried black beans, sorted and rinsed
9 cups water
12 red bell pepper, cored & seeded (or 6 cachucha chile peppers)
6 garlic cloves
2 medium onions
1 bay leaf
1 clove, whole
2 tablespoons extra virgin olive oil
1 green pepper, finely chopped
2 celery ribs, finely chopped
2 ounces Canadian bacon, thinly slivered
½ cup dry white wine
1 ½ tablespoons red wine vinegar
1 teaspoon cumin, ground
1 teaspoon oregano, dried
salt & fresh ground pepper
¼ cup nonfat sour cream
¼ cup scallion top, finely chopped

1
["Combine beans and water and let soak overnight.", "Next day, add chile peppers (or 1/2 red pepper), 2 cloves of garlic to the beans.", "Cut an onion in half, ""pin"" the bay leaf to one half with the clove, add onion halves to beans.", "Bring to boil, reduce heat, cover loosely and simmer, stirring occasionally, for about 1 hour, until beans are tender.", "Chop remaining onion, mince remaining garlic.", "Heat oil in large skillet over medium heat.", "Add onions, garlic, chopped peppers, celery and bacon to skillet.", "Cook for 4 minutes until soft, but not brown.", "Stir veggie/bacon mixture into beans.", "Add wine, vinegar, cumin and oregano.", "Season with salt and pepper.", "Cover, reduce heat, simmer for 10 minutes until beans are soft.", "Remove bay leaf, halved onions and whole garlic cloves.", "Blend 2 cups of soup in blender, return to soup.", "Season to taste with additional salt, pepper and vinegar, to taste.", "Serve topped with sour cream and scallion tops.", "(Preparation time does NOT include overnight soaking)."]

679

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 lb dried black beans, sorted and rinsed, 9 cups water, 12 red bell pepper, cored & seeded (or 6 cachucha chile peppers), 6 garlic cloves, and more.

Yes, Cuban Black Bean Soup - Healthier Version 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.

That's it — enjoy your meal!

Cuban Black Bean Soup - Healthier Version

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions