Smokey Vegetarian Cuban Black Bean Soup

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"This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired."

Ingredients

9 h 40 m {{adjustedServings}} servings 356 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 884 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
  2. Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
  3. Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
  4. Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
  5. Ladle soup into bowls and garnish with hard-boiled eggs and red onion.
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