Cuban Black Bean Chicken Soup Recipes

BLACK BEAN AND CHICKEN SOUP

Steps:

• In a large saucepan, saute celery and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.

SMOKEY VEGETARIAN CUBAN BLACK BEAN SOUP

Steps:

• Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
• Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
• Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
• Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
• Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

CUBAN BLACK BEAN SOUP

Steps:

• Blend 1 can of beans and half the broth in blender until smooth. Cook and stir onions, garlic and cumin in hot oil in large saucepan on medium heat 3 min. Add bean puree; mix well.
• Add second can of beans and broth to blender; blend until smooth. Add to bean mixture in saucepan with remaining can of beans and salsa; mix well. Bring to boil on medium-high heat; simmer on low heat 15 min., stirring occasionally.
• Serve topped with sour cream.

CHICKEN AND BLACK BEAN SOUP

Steps:

• Place a large nonstick saucepan coated with cooking spray over medium heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Reserve 2 tablespoons broth; add remaining broth to pan. Stir in corn, beans, tomatoes, jalapeno, cilantro, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes. , Mix cornstarch and reserved broth until smooth; gradually stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Top servings with crushed chips and, if desired, cheese.

SOUTHWEST BLACK BEAN CHICKEN SOUP

Steps:

• Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

CUBAN BLACK BEAN SOUP

Steps:

• In 4-quart Dutch oven, heat oil over medium heat. Cook 1 cup chopped onion and the garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.
• Serve soup topped with eggs and onions.

CUBAN BLACK BEAN SOUP

Steps:

• In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CUBAN BLACK BEAN SOUP

Steps:

• Remove any debris from the beans, then rinse and soak them overnight in cold water, refrigerated. Drain any remaining water after the soaking, before adding the beans to the soup pot.
• In a large soup pot with a heavy bottom, heat the olive oil. Add the ham hock to the oil and begin to brown. Add the onions, peppers, celery, chili, and cumin, and cook over medium heat until the vegetables wilt. Add the garlic and tomato paste and cook an additional 2 minutes, stirring to make sure you don't burn the tomato or garlic. Add the water and bring to a boil.
• Add the cleaned and soaked black beans, return to a boil, then lower to a simmer and cook 2 to 2 1/2 hours, or until the beans are tender. Remove the ham hock from the pot, let cool enough to handle, then strip the meat from the bone. Chop the meat coarsely and add back to the soup. Season with salt and pepper to taste. Add the sherry and cook 2 minutes more. Ladle into bowls and garnish each serving with 1 tablespoon sour cream and a sprinkling of scallions or chives.

CUBAN CHICKEN WITH BLACK BEANS

Steps:

• Pour 1 tbsp olive oil in a skillet. Heat the skillet over medium-high heat. Starting skin side down, brown chicken about 10 minutes, turning once. Remove chicken from skillet.
• Add pepper, onion, and garlic; cook, stirring, 3 minutes. Stir in beans, water, oregano, cumin, cayenne pepper, and salt. Heat to boiling, stirring.
• Return chicken to skillet, cover and simmer 20 minutes, or until chicken is tender, turning pieces occasionally. Stir in lime juice.
• Serve with hot cooked rice.
• Garnish with tomatoes, avocados, green onions, and sour cream.