Cuban Black Bean Soup Healthier Version Recipes

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
• Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
• Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
• Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
• Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
• Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
• Pour blended soup back into the pot and mix to incorporate.
• Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
• Enjoy!

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:

• 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 BLACK BEAN SOUP

Steps:

• 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.

CUBAN BLACK BEAN SOUP - UNCLE BILL'S VERSION

Steps:

• Rinse red and brown lentils in cold water.
• In a medium size saucepan, add lentils and 2 cups of water and bring to boil.
• Reduce heat, cover and simmer for 10 minutes.
• In a medium size cooking pot, add cooked lentils including liquid, black beans including liquid, broth, chicken soup base, cubed potatoes, celery root and bring to boil.
• Reduce heat, cover and simmer for about 10 minutes.
• In the meantime, to a medium size frying pan, add butter, olive oil, chopped garlic and onions and saute' until onions are translucent, about 5 minutes.
• Add onion mixture to soup pot.
• Add soy sauce, black pepper, chili powder, ground cumin, crushed oregano, 4 cups water and bring to boil.
• Add more water if soup is too thick.
• Reduce heat, cover and simmer for about 10 minutes.
• Remove about 1/3 of the soup into a bowl.
• Using an electric blender, blend and return to soup pot.
• Add Sambal Oelek and instant mashed potatoes; stir well to blend.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve soup hot.
• NOTE: You can use dried black beans instead of canned.
• You will require 2 cups of dried beans, soak overnight in water.
• Next day, drain and rinse.
• Canned lentils may also be used instead of dried, Will require 1 (19 fluid ounce) can, include liquid.

CUBAN BLACK BEAN SOUP

Steps:

• Place the beans in a large pan. Cover with 3 quarts cold water and add the bay leaves. Bring to a boil, then reduce to a simmer. Cook the beans for 3 hours, stirring frequently and adding more water as necessary to keep the beans covered at all times.
• Heat the oil in a large skillet. Add the onions and sauté over medium-high heat until translucent, about 15 minutes. Add the garlic, cumin, and dried and fresh oregano and sauté for 2 more minutes. Remove from the heat and cool slightly. Transfer the onion mixture to a blender and puree until smooth. Set aside.
• When the beans are almost tender, add the onion puree, sugar, and salt, and continue cooking until just tender, 30 minutes. Taste and adjust seasonings.
• Ladle the hot soup into bowls and garnish with sour cream.

CUBAN BLACK BEAN SOUP - HEALTHIER VERSION

Steps:

• Combine beans and water and let soak overnight.
• Next day, add chile peppers (or 1/2 red pepper), 2 cloves of garlic to the beans. Cut an onion in half, "pin" the bay leaf to one half with the clove, add onion halves to beans.
• Bring to boil, reduce heat, cover loosely and simmer, stirring occasionally, for about 1 hour, until beans are tender.
• Chop remaining onion, mince remaining garlic.
• Heat oil in large skillet over medium heat.
• Add onions, garlic, chopped peppers, celery and bacon to skillet. Cook for 4 minutes until soft, but not brown.
• Stir veggie/bacon mixture into beans. Add wine, vinegar, cumin and oregano.
• Season with salt and pepper.
• Cover, reduce heat, simmer for 10 minutes until beans are soft.
• Remove bay leaf, halved onions and whole garlic cloves.
• Blend 2 cups of soup in blender, return to soup.
• Season to taste with additional salt, pepper and vinegar, to taste.
• Serve topped with sour cream and scallion tops.
• (Preparation time does NOT include overnight soaking).