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Cuban Black Bean Soup

Diet.Chef's picture
Ingredients
  Olive oil 1 Tablespoon
  Celery rib with leaves 2 Medium, chopped
  Onion 1 Large, chopped
  Green bell pepper 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Spanish paprika 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Canned black beans 38 Ounce, drained, rinsed (2 Cans Of 19 Ounce Each)
  Water 2 Cup (32 tbs)
  Vegetable broth 1 Cup (16 tbs)
  Dry sherry 2 Tablespoon
  Lime juice 2 Tablespoon
Directions

Heat the oil in a Dutch oven over medium heat.
Add the celery, onion, bell pepper, and garlic and cook, stirring frequently, for 8 minutes, or until tender.
Stir in the paprika, salt, and black pepper.
Add the beans, water, and broth and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20 minutes to blend the flavors.
Working in batches, puree the soup in a food processor or blender until smooth.
Return the soup to the pot and reheat if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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