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Meaty 'Cuban Black Bean' Soup

Meaty 'Cuban Black Bean' Soup

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    8 h
Judi Nagle

Judi Nagle

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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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

Directions

  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

KENLMANS
12

KENLMANS

8/29/2002

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 dish. 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.

MIRANDAK
10

MIRANDAK

11/24/2002

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!

cakebake
7

cakebake

10/7/2006

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

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