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Homemade Cuban Black Bean Soup
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Ingredients
- 2 tablespoons of olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 2 bay leaves
- 2 cans (15 oz each) of black beans, rinsed and drained
- 4 cups of vegetable broth
- 1 can (14.5 oz) of diced tomatoes
- 1 tablespoon of red wine vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and garlic, and sauté until the vegetables are soft and the onion is translucent, about 5 minutes.
- Stir in the cumin, oregano, and bay leaves. Cook for another 2 minutes until fragrant.
- Add the rinsed black beans, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
- Using an immersion blender, puree the soup to your desired consistency. You can also transfer it in batches to a blender if you prefer a creamier texture.
- Stir in the vinegar, season with salt and pepper, and let it cook for an additional 5 minutes.
- Remove the bay leaves before serving. Serve the soup hot, garnished with chopped cilantro and lime wedges.
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