Cuban Black Bean Soup - Uncle Bill's Version Recipe

Name: Cuban Black Bean Soup - Uncle Bill's Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup dried red lentils; ½ cup dried brown lentils; 2 cups water; 2 (19 fluid ounce) cans black beans, include liquid; 40 fluid ounces vegetable broth or 40 fluid ounces chicken broth; 3 tablespoons chicken soup base or 3 chicken bouillon cubes; 2 medium potatoes, peeled and cubed into 1/2-inch cubes (about 4 cups); 1 cup diced celery root or 2 large celery ribs, diced; 2 tablespoons butter; 1 tablespoon extra virgin olive oil; 8 garlic cloves, finely chopped; 1 large onion, chopped small (about 3 cups); 2 teaspoons soy sauce; 1 ½ teaspoons fresh ground black pepper; 3 teaspoons chili powder; 2 teaspoons ground cumin; 2 teaspoons crushed dried oregano; 4 cups water; 1 teaspoon sambal oelek (paste of fresh chili); 4 tablespoons instant mashed potatoes or 4 tablespoons potato flakes

Servings: persons

½ cup dried red lentils
½ cup dried brown lentils
2 cups water
2 (19 fluid ounce) cans black beans, include liquid
40 fluid ounces vegetable broth or 40 fluid ounces chicken broth
3 tablespoons chicken soup base or 3 chicken bouillon cubes
2 medium potatoes, peeled and cubed into 1/2-inch cubes (about 4 cups)
1 cup diced celery root or 2 large celery ribs, diced
2 tablespoons butter
1 tablespoon extra virgin olive oil
8 garlic cloves, finely chopped
1 large onion, chopped small (about 3 cups)
2 teaspoons soy sauce
1 ½ teaspoons fresh ground black pepper
3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons crushed dried oregano
4 cups water
1 teaspoon sambal oelek (paste of fresh chili)
4 tablespoons instant mashed potatoes or 4 tablespoons potato flakes

1
Rinse red and brown lentils in cold water.
2
In a medium size saucepan, add lentils and 2 cups of water and bring to boil.
3
Reduce heat, cover and simmer for 10 minutes.
4
In a medium size cooking pot, add cooked lentils including liquid, black beans including liquid, broth, chicken soup base, cubed potatoes, celery root and bring to boil.
5
Reduce heat, cover and simmer for about 10 minutes.
6
In the meantime, to a medium size frying pan, add butter, olive oil, chopped garlic and onions and saute' until onions are translucent, about 5 minutes.
7
Add onion mixture to soup pot.
8
Add soy sauce, black pepper, chili powder, ground cumin, crushed oregano, 4 cups water and bring to boil.
9
Add more water if soup is too thick.
10
Reduce heat, cover and simmer for about 10 minutes.
11
Remove about 1/3 of the soup into a bowl.
12
Using an electric blender, blend and return to soup pot.
13
Add Sambal Oelek and instant mashed potatoes; stir well to blend.
14
Bring soup just to boil.
15
Adjust seasonings to taste.
16
Serve soup hot.
17
NOTE: You can use dried black beans instead of canned.
18
You will require 2 cups of dried beans, soak overnight in water.
19
Next day, drain and rinse.
20
Canned lentils may also be used instead of dried, Will require 1 (19 fluid ounce) can, include liquid.

2251

kcal

Calories

Fat

104

Carbs

337

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 20 ingredients. The key ingredients include: ½ cup dried red lentils, ½ cup dried brown lentils, 2 cups water, 2 (19 fluid ounce) cans black beans, include liquid, and more.

Yes, Cuban Black Bean Soup - Uncle Bill's 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 - Uncle Bill's Version

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions