Meaty 'Cuban Black Bean' Soup11 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 8 hr
“This recipe is based on the black beans that I eat at my favorite Cuban restaurant. Spoon over rice or eat straight.” - by Judi Nagle
Original recipe yields 5 to 7 servings
- 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.
- 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.
- 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.
Amount Per Serving (5 total)
- 621 cal
- 24.8 g
- 60.7 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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-like d..." See moreish. Canned beans can be used to speed up the recipe but don't skimp on simmering time to allow the sage and bay leaves to do their jobs."
"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!..." See more"
Quick and Easy Black Bean Soup
Beezie's Black Bean Soup
Just swipe to see more like this.