Cuban Black Bean Soup
(Sopa de Frijol Negro)
The interesting blend of spices in this soup will remind you of the traditional
Cuban meal of black beans and rice.
- 2 2/3 cups dried black beans (1 pound)
- 2 tablespoons vegetable oil
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 3 cups beef or vegetable broth
- 3 cups water
- 1/4 cup dark rum or apple cider
- 1 teaspoon liquid smoke
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano leaves
- 1 medium green bell pepper, chopped (1 cup)
- 1 large tomato, chopped (1 cup)
- Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling.
Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and
- In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring
occasionally, until onion is tender.
- Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to
low; cover and simmer about 2 hours or until beans are tender.
- Carefully pour soup into blender. Cover; blend until almost smooth.
Makes 6 servings (1 1/3 cups each)
Special Touch: Looking for an authentic garnish for this flavorful soup? Top
servings with chopped hard-cooked eggs and red onions.
Nutrition Information: 1 Serving: Calories 360 (Calories from Fat 60); Total
Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 520mg; Total Carbohydrate
54g (Dietary Fiber 19g, Sugars 8g); Protein 20g
Percent Daily Value*: Vitamin A 8%; Vitamin C 40%; Calcium 8%; Iron 30%
Exchanges: 3 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean
Meat; 1/2 Fat Carbohydrate Choices: 3 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo credit (used with permission):