Meaty 'Cuban Black Bean' Soup

Meaty 'Cuban Black Bean' Soup

13

"This recipe is based on the black beans that I eat at my favorite Cuban restaurant. Spoon over rice or eat straight."

Ingredients

8 h {{adjustedServings}} servings 621 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 621 kcal
  • 31%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans.
  2. In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients.
  3. Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.
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Reviews

13
  1. 16 Ratings

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Excellent starter recipe! I used chicken thighs instead of breasts for a heartier poultry to match the robustness of the sausage. I also allowed the liquid to reduce by half to create a chili-...

This was really tasty over rice, as the author suggested. I found that the addition of a little hot sauce was just the perfect touch. This one is definitely a favorite around my house!

Really enjoyed this one and intend to make it many times now that the weather is getting cooler. Great taste and my husband, who is such a picky eater (argh) LOVED it! Thank you