Beef & Black Bean Soup

Pico de Gallo Black Bean Soup

Mexican Bean Soup

Homemade Black Bean Soup

Tomato Bean Soup

Hearty Black Bean Soup

Bean Vegetable Soup

Southwestern Bean Soup

Chili Bean Soup

Black Bean Soup with Fruit Salsa

Southwestern Chicken Black Bean Soup

Southwest Black Bean Soup

Spicy Black Bean Soup

Cuban Black Beans

Pumpkin Black Bean Soup

Home Soups Bean Soups Black Bean Soups

Cuban Black Bean Soup

Name: Cuban Black Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 9 servings (2-1/4 quarts).
Cuisine: Caribbean, Cuban, North America, Mexican
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

4 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 35 min.

Makes

9 servings (2-1/4 quarts)

Updated: Oct. 14, 2022

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.—Tracy Lohr, Urbandale, Iowa

Next Recipe

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 pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

Nutrition Facts

1 cup: 202 calories, 3g fat (0 saturated fat), 1mg cholesterol, 786mg sodium, 33g carbohydrate (5g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Cuban Black Bean Soup

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home