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Cuban Black Bean Soup

Chef.Foodie's picture
Ingredients
  Canned no salt added black beans 45 Ounce (1 Can, Undrained)
  Canned low sodium beef broth 27 1⁄2 Ounce (2 Cans Of 13 3/4 Ounce Each)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Water 2 Cup (32 tbs)
  Chopped green pepper 3⁄4 Cup (12 tbs)
  Minced garlic 2 Teaspoon
  Canned no salt added whole tomatoes 14 1⁄2 Ounce (1 Can, Undrained)
  Canned chopped green chiles 14 1⁄2 Ounce (1 Can, Undrained)
  Extra lean cooked ham 1⁄4 Pound, diced
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Dried oregano 1 Teaspoon
  Dried thyme 1 Teaspoon
  Ground cumin 1 Teaspoon
  Coarsely ground pepper 1⁄2 Teaspoon
Directions

1. Combine first 6 ingredients in a large Dutch oven; bring mixture to a boil. Cover, reduce heat, and simmer 20 minutes, stirring frequently.
2. Add tomato and remaining ingredients to bean mixture. Cook, uncovered, over low heat 30 additional minutes, stirring occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Servings: 
6

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