Cuban Black Bean Soup's picture

Jan. 10, 2012


Dried black beans 3 Cup (48 tbs)
Oilve oil 1/4 Cup (4 tbs)
Onions 2 Large , chopped
Green pepper 1/2 Medium
Dried parsley 1 Tablespoon
Garlic 4 Clove (20 gm) , minced
Oregano 1/2 Teaspoon
Cumin 1/2 Teaspoon
Cayenne pepper 1/4 Teaspoon
Water/Vegetable stock 12 Cup (192 tbs)
Salt 1 Teaspoon
Black pepper 1 Teaspoon
Chopped red onions 1 Tablespoon (for garnish)



1.In a colander, rinse and check black beans for stone.

2.Take a soup kettle, add oil and heat gently.

3. Add the onions and pepper. Saute gently for a few minutes till they are soft.

4.Now Add the parsley, garlic, beans, oregano, spices and water and cover and boil.

5.Reduce heat, and let it simmer for 1-2 hours till beans turn soft

6.Add the seasoning.

7.Pour half the soup in blender and blitz. Add this back to soup kettle. Blend.

8.Adjust season.


9.For a dash of tang, add lemon juice. For chilli, add the jalapenos. Garnish with onion.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 130 Minutes
Ready In: 130 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 526Calories from Fat 97

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 346 mg14.42%

Total Carbohydrates 84 g28%

Dietary Fiber 20 g80%

Sugars 7 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet