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Cuban Black Bean Soup

Veggie.Lover's picture
Ingredients
  Olive oil/Salad oil 4 Tablespoon
  Onions 2 Medium, finely chopped
  Green peppers 2 Medium, seeded and finely chopped
  Garlic 5 Clove (25 gm), minced/pressed (Use Large Cloves)
  Vegetable stock 3 Cup (48 tbs)
  Oregano leaves 1 1⁄2 Teaspoon
  Ground cumin 1 1⁄2 Teaspoon
  Vinegar 2 Tablespoon
  Cooked black beans/Cooked red beans 6 Cup (96 tbs)
  Salt To Taste
Directions

Prepare marinated rice.
Set aside for 1 hour or until next day; bring to room temperature before serving.
Heat oil in a 5 quart pan over medium heat.
Add onions, green peppers, and garlic; cook, stirring, until limp.
Add stock, cumin, oregano, vinegar, and beans.
Cover and simmer for 30 minutes, adding more stock if desired for thinner consistency.
Add salt to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday

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4.210715
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2177 Calories from Fat 612

% Daily Value*

Total Fat 70 g107.2%

Saturated Fat 9.5 g47.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4281.4 mg178.4%

Total Carbohydrates 316 g105.4%

Dietary Fiber 114 g456%

Sugars 24.9 g

Protein 82 g163.1%

Vitamin A 25.4% Vitamin C 487.6%

Calcium 86.3% Iron 87.6%

*Based on a 2000 Calorie diet

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Cuban Black Bean Soup Recipe