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Quick Black Bean Soup

"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained and divided
  • 1-1/2 cups water
  • 1 cup chicken broth
  • 1 medium green pepper, sliced
  • 1/2 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 teaspoons red wine or additional chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 1 bay leaf

Directions

  • In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.

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Reviews

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Average Rating:
  • redrockcountry
    Nov 29, 2012

    My husband doesn't care for black beans but he just loves this soup! Its wonderful combination of spices make it so tasty. I make this recipe often and enjoy it with cornbread.

  • ellenstoh
    Jan 1, 2007

    No comment left