Print Options

Back to Cuban Black Bean Soup >

Include these items:

Select reviews >

Taste of Home Logo

Cuban Black Bean Soup

 Cuban Black Bean Soup
This wonderful-for-winter soup comes from Tracy Lohr of Urbandale, Iowa. Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.
9 ServingsPrep: 15 min. Cook: 35 min.

Ingredients

  • 4 celery ribs, sliced
  • 1 large onion, chopped
  • 8 garlic cloves, minced
  • 1 jalapeno pepper, seeded and chopped
  • 4 teaspoons canola oil
  • 4 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 3/4 cup water
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 to 2 teaspoons chili powder
  • 1 to 2 teaspoons pepper
  • 1/2 teaspoon ground coriander
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • GARNISH:
  • 9 tablespoons chopped tomatoes
  • 9 teaspoons fat-free sour cream
  • 9 teaspoons minced fresh cilantro

Directions

  • In a Dutch oven coated with cooking spray, saute the celery, onion,
  • garlic and jalapeno in oil until onion is tender. Stir in the beans,
  • broth, water, seasonings and hot pepper sauce. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly.
  • In a blender, process soup in batches until smooth. Return to the

2 of 2

Cuban Black Bean Soup (continued)

Directions (continued)

  • pan; heat through. Garnish each serving with tomatoes, sour cream
  • and cilantro. Yield: 9 servings (2-1/4 quarts).
Nutritional Facts: 1 cup equals 202 calories, 3 g fat (trace saturated fat), 1 mg cholesterol, 786 mg sodium, 33 g carbohydrate, 9 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.