CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
- After 45 minutes, remove the pepper.
- In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
- In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
CUBAN BLACK BEAN SOUP
Provided by Food Network
Yield 10 to 12 6-ounce portions
Number Of Ingredients 15
Steps:
- Remove any debris from the beans, then rinse and soak them overnight in cold water, refrigerated. Drain any remaining water after the soaking, before adding the beans to the soup pot.
- In a large soup pot with a heavy bottom, heat the olive oil. Add the ham hock to the oil and begin to brown. Add the onions, peppers, celery, chili, and cumin, and cook over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 2 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil.
- Add the cleaned and soaked black beans, return to a boil, then lower to a simmer and cook 2 to 2 1/2 hours, or until the beans are tender. Remove the ham hock from the pot, let cool enough to handle, then strip the meat from the bone. Chop the meat coarsely and add back to the soup. Season with salt and pepper to taste. Add the sherry and cook 2 minutes more. Ladle into bowls and garnish each serving with 1 tablespoon sour cream and a sprinkling of scallions or chives.
CUBAN BLACK BEAN SOUP
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
BLACK BEAN SOUP WITH MARINATED RICE
Make and share this Black Bean Soup with Marinated Rice recipe from Food.com.
Provided by Maito
Categories Clear Soup
Time 1h30m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- Prepare marinated rice by mixing together the ingredients.
- Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
- Rinse beans in a strainer until canning juices run clear.
- Heat olive oil over medium high, and add onions. Saute for a few minutes.
- Add jalapenos, bell peppers and garlic; cook until softened.
- Stir in spices.
- Add broth, vinegar and beans.
- Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
- Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
- Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
- Store left-over rice separately from soup, so liquid will not all be absorbed.
Nutrition Facts : Calories 409.6, Fat 6.9, SaturatedFat 1.2, Sodium 610.8, Carbohydrate 67.8, Fiber 15.6, Sugar 5.5, Protein 19.4
EASY BLACK BEAN SOUP
A quick black bean soup.
Provided by FLOWER753
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
- Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 28.3 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 731.4 mg, Sugar 7.1 g
More about "meaty cuban black bean soup recipes"
CUBAN BLACK BEAN SOUP (SOPA DE FRIJOL NEGRO) - A …
From asassyspoon.com
4.8/5 (15)Total Time 2 hrs 15 minsCategory Dinner, Lunch, Main Course, Main DishCalories 278 per serving
- In a Dutch oven, heat oil over medium heat. Add the onion and sauté for 2 minutes. Add the garlic, red and green peppers. Sauté for 2 more minutes.
- Add the stock or water, Califia Farms Unsweetened Better Half, black beans, cumin, oregano, smoked paprika, chili powder, vinegar, bay leaves, salt and pepper. Bring to a boil. Turn down the heat and simmer for 10 minutes. Remove from the heat. Serve and garnish with toppings. Enjoy!
- Optional: if you're not a fan of texture, you can remove the bay leaves and use an immersion blender to slightly blend soup before serving.
CUBAN BLACK BEAN SOUP RECIPE (STOVETOP - LITTLE SPICE JAR
From littlespicejar.com
5/5 (11)Category Comfort FoodsServings 7Total Time 15 mins
- SAUTE: Heat the oil in a 4 quart (or larger) dutch oven or soup pot (or on the saute setting in your instant pot) over medium-high heat. When warm, add the onions, peppers, garlic, and bay leaves and saute for 5-6 minutes or until the veggie soften and the onions are translucent.
- STOVE TOP: Add the black beans, 6 cups of stock, oregano, and cumin and bring to a boil, then reduce the heat too low, cover, and simmer for 1 ½ -2 hours or until the beans are cooked through. Remove the bay leaves.INSTANT POT: Add the black beans, 5 cups of stock, oregano, and cumin. Cover, make sure the vent is sealed. Cook on manual high pressure for 30 minutes. If using organic or older beans, they may require additional time. Once the timer goes off, allow a natural pressure release for 10 minutes. Then do a quick release to let out any remaining pressure. Stir the soup and test the beans for doneness; remove the bay leaves.
- FINISH (STOVE AND IP): You can puree ½ the soup in the blender if you want it to be thicker. I usually just smash using a wooden spoon on the walls of the pot until it reaches my desired consistency. Season with 2 tablespoons of red wine vinegar, sugar, and ½ teaspoon of salt. Stir and adjust with additional vinegar, sugar, and salt as needed. Allow the soup to cool for 15 minutes. It should thicken a bit as it sits. Top with chopped avocados, and serve with cooked rice!
SPICY BLACK BEAN SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
CUBAN BLACK BEAN SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
CUBAN BLACK BEAN SOUP: A SIMPLE & EASY RECIPE FOR …
From blog.amigofoods.com
INSTANT POT CUBAN BLACK BEAN SOUP (VEGAN) - THAT GIRL …
From thatgirlcookshealthy.com
CUBAN BLACK BEAN SOUP | KITCHN
From thekitchn.com
Estimated Reading Time 4 mins
MEATY 'CUBAN BLACK BEAN' SOUP RECIPE
From recipeso.net
CUBAN BLACK BEAN SOUP RECIPE AT WOMANSDAY.COM- EASY RECIPES
From womansday.com
CUBAN BLACK BEANS AND RICE RECIPE - SERIOUS EATS
From seriouseats.com
SLOW COOKER CUBAN TOMATO AND BLACK BEAN SOUP RECIPE
From eatthis.com
SMOKY BLACK BEAN & PEPPER SOUP - EATINGWELL
From eatingwell.com
BLACK BEAN SOUP - DOWNSHIFTOLOGY
From downshiftology.com
MEATY 'CUBAN BLACK BEAN' SOUP - PLAIN.RECIPES
From plain.recipes
CUBAN BLACK BEANS RECIPE - FOOD & WINE
From foodandwine.com
CUBAN BLACK BEAN SOUP RECIPE - MIRECIPE
From mirecipe.com
CUBAN BLACK BEAN SOUP - A COZY KITCHEN
From acozykitchen.com
You'll also love