Cuban-Style Black Bean Soup
- Number of Servings: 6
Ingredients
1 large red bell pepper1 medium yellow bell pepper1 medium green bell pepper1 jalapeno1 medium onion (preferably white, but vidalia does quite nicely)2 cloves of garlic8 oz. chicken/beef/vegetable stock 3 cups black beans1 tbsp paprika3 tsp ground cumin2-3 tbsp olive oilSalt and black pepper to taste
Heat olive oil in the bottom of a deep pot. (You'll need the pot because this recipe will give you leftovers for days!)
Begin by sauteeing the chopped onion and garlic; be sure the pieces are chopped to a manageable size. (This is most important to ensure that the soup cooks evenly.)
Once the onion has just started to lighten and turn soft, throw in the peppers.
Make sure everything is chopped to the same relative size, both for eating comfort and to ensure thorough cooking.
Once the color of the peppers starts to brighten and the onion is almost clear, throw in the jalapeno, paprika and cumin.
When the veggies are coated and cooked to your comfort level, lower heat and pour in broth. (Vegetarians, enjoy your veggie broth, carnivores, I suggest the chicken--try for a low-sodium brand.)
Drain, but don't rinse, black beans.
Pour them into the veggie and broth mix, and simmer until beans are tender.
This may turn out to be one of those 30-minute meals, especially if you saute' a few chicken breasts to throw in the soup and cook up some yellow rice for the side.
You'll have leftovers for a few days, so I would reccomend this for a nice theme party, or a huge family.
No cooking times are listed because it's a matter of watching the food!
Number of Servings: 6
Recipe submitted by SparkPeople user ALABAMASLAMMA.
Begin by sauteeing the chopped onion and garlic; be sure the pieces are chopped to a manageable size. (This is most important to ensure that the soup cooks evenly.)
Once the onion has just started to lighten and turn soft, throw in the peppers.
Make sure everything is chopped to the same relative size, both for eating comfort and to ensure thorough cooking.
Once the color of the peppers starts to brighten and the onion is almost clear, throw in the jalapeno, paprika and cumin.
When the veggies are coated and cooked to your comfort level, lower heat and pour in broth. (Vegetarians, enjoy your veggie broth, carnivores, I suggest the chicken--try for a low-sodium brand.)
Drain, but don't rinse, black beans.
Pour them into the veggie and broth mix, and simmer until beans are tender.
This may turn out to be one of those 30-minute meals, especially if you saute' a few chicken breasts to throw in the soup and cook up some yellow rice for the side.
You'll have leftovers for a few days, so I would reccomend this for a nice theme party, or a huge family.
No cooking times are listed because it's a matter of watching the food!
Number of Servings: 6
Recipe submitted by SparkPeople user ALABAMASLAMMA.
Nutritional Info Amount Per Serving
- Calories: 218.8
- Total Fat: 8.2 g
- Cholesterol: 0.4 mg
- Sodium: 272.1 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 9.3 g
- Protein: 10.7 g
Member Reviews
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PINECONE56
I made this soup with my college bound son. He said "good but not full bodied enough for me mom" so I added a can of diced tomatoes. He loved it and so did I , it took the soup closer to our roots in Italy. But he did me one better, the next day we added hot italian turkey sausage link 1/2 link-mmm! - 9/5/10