Cuban Lamb & Black Bean Soup Recipe

Name: Cuban Lamb & Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried black beans; 2 tbsp olive oil; 1 lb boneless lamb shoulder, cut into 3/4-inch pieces; 1 large red onion, finely chopped; 2 cloves garlic, crushed; 2 None stalks celery, trimmed and thinly sliced; 1 tbsp ground cumin; 1/2 tsp ground cayenne pepper; 1 can (15 oz) crushed tomatoes; 1/4 cup dry sherry; 1/4 cup balsamic vinegar; 1/4 cup coarsely chopped cilantro; 2 None limes; 4 None fresh small serrano chili peppers, seeded and finely chopped; 1/3 cup white wine vinegar; 1/2 cup sour cream

Servings: persons

2 cups dried black beans
2 tbsp olive oil
1 lb boneless lamb shoulder, cut into 3/4-inch pieces
1 large red onion, finely chopped
2 cloves garlic, crushed
2 None stalks celery, trimmed and thinly sliced
1 tbsp ground cumin
1/2 tsp ground cayenne pepper
1 can (15 oz) crushed tomatoes
1/4 cup dry sherry
1/4 cup balsamic vinegar
1/4 cup coarsely chopped cilantro
2 None limes
4 None fresh small serrano chili peppers, seeded and finely chopped
1/3 cup white wine vinegar
1/2 cup sour cream

1
Place beans in a large bowl; cover with cold water. Let stand overnight; drain. Rinse under cold water; drain.
2
Heat half the oil in a large saucepan on medium-high heat. Cook lamb, in batches, until browned. Remove from pan.
3
Heat remaining oil in same pan on medium heat. Cook onion and garlic, stirring, until onion is soft. Add celery, cumin and cayenne; cook, stirring, until fragrant.
4
Return lamb to pan with 2 1/2 quarts water and tomatoes; bring to a boil. Reduce heat to low; simmer, covered, 30 mins. Add beans; simmer, covered, about 1 hour or until beans are tender. Stir in sherry and balsamic vinegar. Cool 10 mins.
5
Blend or process half the soup, in batches, until pureed. (Soup can be made ahead to this stage. Cover and refrigerate overnight.)
6
Return pureed soup to remaining soup in pan. Add cilantro; simmer until heated through. Season to taste.
7
Meanwhile, cut limes into wedges. Combine chili pepper and white wine vinegar in a small bowl. Serve soup accompanied by lime wedges, chili mixture and sour cream.

679

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.

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

You need 16 ingredients. The key ingredients include: 2 cups dried black beans, 2 tbsp olive oil, 1 lb boneless lamb shoulder, cut into 3/4-inch pieces, 1 large red onion, finely chopped, and more.

Yes, Cuban Lamb & 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 Lamb & Black Bean Soup

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