Cuban Black Bean Soup

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
3 cloves garlic, minced2 large green peppers, chopped (350 gm)1 med white onion (235 gm)1 med sized jalapeno pepperbay leaf1/4 cup olive oil3 tsp chicken paste boullion, (*or vegetarian) or 3 chicken boullion cubes120 gm corn2 cans black beans, mostly drained1 can small white beans, mostly drained4 cups water, approxlarge handful of cilantro1 Tbsp dried oreganosalt & pepper to tastesalt & pepper to taste
Directions
Makes approx 10 servings. Chop the 2 green peppers and onion. Chop med size jalapeno. Hold half back half the pepper and onion. Saute garlic, jalapeno, 1 of the green peppers and half the onion and oregano in the olive oil. Once soft then add the remaining chopped green pepper and onion. Add in the rest of the ingredients and bring to simmer for about half hour. Add in salt and pepper to taste. Serve.

As with most soups it tastes even better the next day. Also, I've tried substituting red and yellow peppers but they did not taste right. I'd recommend sticking with all green which typically are less expensive anyway.

Option: If you skip adding in the 4 cups of water and boullion, you can just serve the thicker bean mixture over brown rice. *As always you can substitute in vegetable broth for vegetarians.

Number of Servings: 10

Recipe submitted by SparkPeople user BIGFORKIAN.

Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 208.9
  • Total Fat: 6.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 108.0 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 9.5 g
  • Protein: 9.4 g

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