Cuban Black Bean Soup Recipe
Black bean soup is a staple in Cuban cuisine and is often served with rice.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 2 cup Black beans
- 1 medium Onion
- 4 clove Garlic cloves
- 1 medium Green bell pepper
- 2 stalk Celery stalks
- 2 teaspoon Cumin powder
- 1 teaspoon Dried oregano
- 2 leaf Bay leaves
- 4 cup Vegetable broth
- 2 tablespoon Lime juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Cilantro
- 1 tablespoon Olive oil
Instructions
- Rinse the black beans and soak them overnight.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, garlic, bell pepper, and celery. Cook until softened.
- Add cumin powder, dried oregano, and bay leaves. Stir well.
- Drain the soaked black beans and add them to the pot.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 1 hour or until beans are tender.
- Remove bay leaves and use an immersion blender to partially puree the soup.
- Stir in lime juice, salt, and black pepper.
- Serve hot, garnished with cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 40g14%
- Sugars 2g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.