Cook's Corner with Chef Jyoti Friedland

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

Ingredients:

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

 

Directions:

1. 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.

2. 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.

3. 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.

4. Best serve over piping hot rice and topped with cheese.

 Original Talley's recipe by Chef Jyoti Friedland

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