Cuban Black Bean Soup
Jyoti's Tasty Tip: Hopefully, you've already tried my Black Bean Soup so you can compare and contrast these two soups. I like both soups. They each have their own personality and can stand on their own. Every time I make one of these soups, right away people will miss the other one. I keep promising this recipe, well, here it is. Thank you for your patience. Chef Jyoti
Yield: 8 servings Difficulty: easy
3 tablespoons organic extra-virgin olive oil
1 small organic red onion, diced small
3 cloves organic garlic, minced
1/2 whole organic green pepper, diced small
1/2 whole organic red pepper, diced small
1 tablespoon ground cumin
1 tablespoon oregano
1 tablespoon organic sugar
1/4 cup organic white vinegar
6 cups organic black beans, cooked
5 cups filtered water, or more if needed
1 tablespoon vegetable broth powder
1/2 whole organic jalapeno, chopped
2 bay leaves
1 teaspoon sea salt and black pepper or to taste
1/2 bunch organic cilantro, chopped coarsely
1 cup organic cheddar, shredded, optional
In a large soup pot, heat oil over medium heat and add onions and garlic. Cook and stir frequently until onions are soft, about 2 minutes.
Stir in peppers, cumin, oregano, sugar, vinegar, and pinch of sea salt and black pepper. Cook and stir occasionally until peppers are soft, 3 minutes.
Add cooked beans, water, vegetable broth powder, jalapeno, and bay leaves. Bring to a boil and then simmer for 10 minutes. Taste and adjust the seasonings. Stir in chopped cilantro at the end.
Best serve over piping hot rice and topped with cheese.
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