Dutch Oven Black Bean Soup

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

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

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)

  • 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

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

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;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.