Smokey Vegetarian Cuban Black Bean Soup

4.3
(4)
4 Reviews
2 Photos

This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.

Submitted by MSTRECKE
Published on March 9, 2020
Prep Time:
15 mins
Cook Time:
1 hr 25 mins
Additional Time:
8 hrs
Total Time:
9 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

  • 1 pound dried black beans

  • ¼ cup vegetable oil

  • 1 large yellow onion, finely chopped

  • 1 tablespoon smoked paprika

  • 2 teaspoons cumin seeds

  • 1 red bell pepper, diced

  • 1 green bell pepper, diced

  • 8 cloves garlic, minced

  • 2 teaspoons dried Mexican oregano, crushed between your fingers

  • 2 bay leaves

  • 6 cups vegetable stock

  • 1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)

  • 2 tablespoons dark rum (Optional)

  • 1 jalapeño pepper, seeded and chopped

  • 2 cups water

  • 1 ½ teaspoons salt

  • salt and freshly ground black pepper to taste

  • ½ cup sliced hard-boiled eggs (Optional)

  • ½ cup finely chopped red onion

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Nutrition Facts (per serving)

356 Calories
10g Fat
48g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 356
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 36mg 12%
Sodium 884mg 38%
Total Carbohydrate 48g 17%
Dietary Fiber 11g 41%
Total Sugars 6g
Protein 18g 36%
Vitamin C 36mg 39%
Calcium 149mg 11%
Iron 4mg 24%
Potassium 994mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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