Carol’s Cuban Black Bean Soup

Carol's Cuban Black Bean Soup
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This smoky, fragrant, delicious soup recipe comes from my friend Carol. We have enjoyed cooking together for years, and I love to eat everything she makes. Your family will love this soup too - you can easily adjust the spice to your taste, it freezes beautifully and you can make it vegetarian or vegan with a couple of quick substitutions.
Servings Prep Time
8 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
15 minutes
Carol's Cuban Black Bean Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This smoky, fragrant, delicious soup recipe comes from my friend Carol. We have enjoyed cooking together for years, and I love to eat everything she makes. Your family will love this soup too - you can easily adjust the spice to your taste, it freezes beautifully and you can make it vegetarian or vegan with a couple of quick substitutions.
Servings Prep Time
8 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 people 20 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Drain and rinse the beans (If you are starting with dried beans, cover them with water and soak overnight. In the morning bring the beans & water to a boil, reduce the heat and simmer for an hour - then rinse and drain)
  2. In a large pot, add the chicken (or vegetable) broth to the beans. It looks a little murky at this point, but don't worry it will look and taste fabulous when it's done
  3. Seed and chop the red pepper
  4. Peel and chop the onion
  5. Seed and chop the jalapeño - much of the spice in a jalapeño, or any hot pepper, is in the seeds so if you are a spice fan, feel free to leave them in - I usually seed them
  6. Press the garlic - or if you don't have a garlic press, mince it really fine
  7. chop the scallions and set aside
  8. Chop the cilantro and set aside - feel free to omit the cilantro if you don't like it
  9. Zest the limes with a Microplane or peel the skin and mince it really fine and set aside
  10. Squeeze the juice from the limes and set aside- using fork will help you get all the juice from the limes. Mix with the lime zest and set aside
  11. Heat the olive oil in a large sauté pan
  12. Add the chopped onions, red pepper, garlic and jalapeño (you may want to begin with 1/2 the jalapeño and add more later to your taste) to the pan
  13. Saute the vegetables, stirring often, until they begin to soften - about 5 minutes
  14. Add 2 tsp of ground cumin to the pan and sauté for 2-3 more minutes- cooking (also know as blooming) spices really enhances the flavor of the spice and the dish
  15. Remove the sautéed vegetables from the heat and add them to the soup
  16. Chop the chili in adobo and add it to the soup. Again, start with half and taste before you add more - it's easy to make it spicier, not quite so easy to make it less spicy. (If you are gluten intolerant, remember to check to be sure the chilies in adobo are gluten free)
  17. Add the lime zest and lime juice to the soup
  18. Bring the soup to a boil, add 2 tsp of salt, reduce the heat and simmer for 10-15 minutes to let all the flavors meld. Taste the soup and add salt or more chilies in adobo as desired
  19. While the soup is simmering, make the crema. Combine the sour cream, 1/2 tsp salt and 1 tsp ground cumin and stir. Taste and adjust seasonings as needed. This crema is delicious on almost everything
  20. Serve the soup with scallions, cilantro (if using) and a squeeze, a swirl or dollop of the crema and enjoy!
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