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  • Cuban Black Bean Soup

    2 votes
    Cuban Black Bean Soup
    Prep: 20 min Cook: 180 min Servings: 10
    by Kimberly Lindstrom
    9 recipes
    >
    It looks like a lot of ingredients, but the second half of the ingredients list is optional toppings. I just use whatever I have on hand, cilantro, sour cream, cheese, whatever! This is a super yummy, super easy, super cheap soup. It freezes well, and the "toppings" idea makes it great for a crowd... everyone can customize their own soup! If you make it from dried beans, it takes a while to simmer. But there's almost no work in making this soup.

    Ingredients

    • 2 bay leaves
    • 1 pound dried black beans
    • 12 1/2 cups water, divided
    • 1 tablespoon canola oil
    • 3 1/2 cups chopped green bell pepper (about 3 medium)
    • 2 1/2 cups coarsely chopped onion
    • 1/3 cup chopped shallots (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 avocado
    • 2 tablespoons fresh lime juice
    • 2 cups thinly sliced red onion
    • 1 1/2 cups chopped 33%-less-sodium smoked, fully cooked ham (optional)
    • 1 cup chopped fresh cilantro
    • 1 cup light sour cream
    • 10 teaspoon unsalted pumpkinseed kernels, toasted
    • 1/3 cup finely chopped seeded jalapeño pepper (about 2 medium)
    • Lime wedges (optional)

    Directions

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

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