Cuban Black Bean Soup (based on Joy of Cooking)

Name: Cuban Black Bean Soup (based on Joy of Cooking) Recipe
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 4
Ingredients: 1 lb dry black beans (~2 cups) soaked and drained; 2 tbsp olive oil; 2 medium onions chopped; 3 medium celery stalks chopped; 4 cloves garlic minced; 2 tsp ground cumin; 2 tbsp chipotle in adobo sauce or 2-3 fresh jalapenos minced; 1.5-2 cups canned tomatoes with liquid; 9 cups water; 2 tsp salt (to taste); The juice of 1 lime; 1/2 cup chopped cilantro; 1 red bell pepper diced; 1/2 cup more chopped cilantro

Minutes to Prepare: 15
Minutes to Cook: 150

Number of Servings: 4

Ingredients

1 lb dry black beans (~2 cups), soaked and drained2 tbsp olive oil2 medium onions, chopped3 medium celery stalks, chopped4 cloves garlic, minced2 tsp ground cumin2 tbsp chipotle in adobo sauce, or 2-3 fresh jalapenos, minced1.5-2 cups canned tomatoes with liquid9 cups water2 tsp salt (to taste)The juice of 1 lime1/2 cup chopped cilantro1 red bell pepper, diced1/2 cup more chopped cilantro

Directions

Saute the onion, celery, pepper, garlic, and cumin in oil until softened. Add the soaked beans and water, bring to a boil, and simmer for about 2 hours, or until the beans are soft. Add the tomatoes, salt, 1/2 cup cilantro, and lime juice. Puree at least half of the soup, adding extra water if needed (leave some chunky, if desired, or puree it all for creamy texture). Return to the pot and add the remaining cilantro and diced red pepper, and heat through.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user TURBODILLO.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 264.0
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 1,420.3 mg
Total Carbs: 60.6 g
Dietary Fiber: 33.4 g
Protein: 20.6 g

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Member Reviews

CD12454146
Sounds great, I can't wait to try it. The only change I'll make is using vegetable broth instead of olive oil to saute vegetables (to reduce fat). - 5/17/12