Cuban Black Bean Soup

The interesting blend of spices in this soup will remind you of the traditional Cuban meal of black beans and rice.

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( 5 Ratings)

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Prep Time 30 min
Total Time 3 hr 30 min
Servings 6

Ingredients

2 2/3: cups dried black beans (1 lb)

2: tablespoons vegetable oil

1: large onion, chopped (1 cup)

3: cloves garlic, finely chopped

3: cups Progresso® beef flavored broth (from 32-oz carton) 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)

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Directions

1 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 reserve beans.
2 In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
3 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.
4 Carefully pour soup into blender. Cover; blend until almost smooth.

EXPERT TIPS

Expert Tips

Looking for an authentic garnish for this flavorful soup? Top servings with chopped hard-cooked eggs and red onions.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 520mg; 520%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 19g 19% Sugars 8g 8% ),
Protein: 20g; 20%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 20%;
Calcium: 8%;
Iron: 30%;

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;