Smokey Vegetarian Cuban Black Bean Soup

Name: Smokey Vegetarian Cuban Black Bean Soup
Total time: 85 min
Yield: 8 Servings
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

Cost $15, save $10

Source: Recommended by CookPal

85 Min
8 Servings
$15

Smokey Vegetarian Cuban Black Bean Soup

Cost $15, save $10

Source: Recommended by CookPal

85 Min
8 Servings
$15

INGREDIENTS

Main 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

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.

NUTRIENTS

Per 1 serving

🔥

356

Calories

18
Protein
48
Carbs
10
Fats

💡 For a spicier flavor, retain the jalapeño seeds or use a hotter variety of pepper.This soup tastes even better the next day as the flavors meld further.Add a squeeze of lime juice before serving for a touch of acidity to brighten the soup.Use a high-quality vegetable stock for richer flavor.