Cuban Black Bean Soup

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Cuban Black Bean Soup is a simple, healthy, warming soup packed with protein and flavor.

Cuban Black Bean Soup

Hi Friends. I hope you enjoyed a wonderful weekend. We were out of town for a wedding and it was a blast! Some of our closest friends were in attendance, most of whom I’ve known since kindergarten! Philadelphia got about 8” of snow on Saturday so walking around in heels en route to the wedding was a little interesting…Remind me to consider wearing tights or stockings for my next February wedding and maybe packing some snow boots. Oops.

If you haven’t entered the giveaway for $400 Amazon Gift Card yet, you should hop on over to Friday’s post to enter.

Today’s recipe is total comfort food, packed with protein, and vegetarian. Those are not three descriptors that often go together in my world :)

Cuban Black Bean Soup

Cuban Black Bean Soup is one of my all-time favorite soups but it can be difficult to find it with the right flavor profile. Ya know what I mean? Sometimes your favorite dishes can have totally different flavors when prepared with different preparation or ingredients. So, not surprisingly, I set out a while ago to perfect Cuban Black Bean Soup. It took a few tries to get it right but I think this one is just right.

Cuban Black Bean Soup

I am always looking for Black Bean Soup on the menu at restaurants. I remember a vacation we went on when my sister and I were kids. We made my parents take us back to the same restaurant twice during that trip so we could get more of the Black Bean Soup they served. This recipe hits all of the high points for me and takes me right back to that vacation. I hope you love it as much as I do!

Start by heating a soup pot over medium-high heat. Add the olive oil and the large diced onion. Sauté for 5-10 minutes, until translucent.

Cuban Black Bean Soup

Add the minced garlic cloves and sauté for 1 additional minute. Add the salt and pepper. Stir to combine.  Cuban Black Bean Soup

Add the chili powder, cumin, and garlic powder. Stir to combine.

Cuban Black Bean Soup   Cuban Black Bean Soup

Add the drained, but not rinsed, seasoned black beans. Add the stock and water. Bring to a boil. Then simmer for 15 minutes.

Cuban Black Bean Soup

Add the sriracha and Worcestershire sauce. Season to taste if needed with additional salt and pepper.

Cuban Black Bean Soup

Add half of the soup to a blender and blend until smooth. (You could also use an immersion blender).

Cuban Black Bean Soup   Cuban Black Bean Soup

Add the blended soup back into the remaining soup. Stir to combine. Cuban Black Bean Soup Serve with a drizzle of sour cream, avocado, cilantro, and a wedge of lime.

Cuban Black Bean Soup

I like my black bean soup rich, creamy, and with a little kick!

Cuban Black Bean Soup

Cuban Black Bean Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4 large bowls or 6-8 small cups

Cuban Black Bean Soup is a simple, healthy, warming soup packed with protein and flavor.

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 garlic cloves
  • ½ tsp salt
  • 1/ tsp pepper
  • 4 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • 4 15 oz cans seasoned black beans, drained but not rinsed
  • 1 15 oz can filled with water
  • 2 ½ cups stock (Chicken or Vegetable)
  • 2 tbsp sriracha sauce
  • 4 tsp Worcestershire sauce

Instructions

  1. Start by heating a soup pot over medium-high heat. Add the olive oil and the large diced onion. Sauté for 5-10 minutes, until translucent.
  2. Add the minced garlic cloves and sauté for 1 additional minute. Add the salt and pepper. Stir to combine.
  3. Add the chili powder, cumin, and garlic powder.
  4. Add the drained, but not rinsed, seasoned black beans. Add the stock and water. Bring to a boil. Then simmer for 15 minutes.
  5. Add the sriracha and Worcestershire sauce. Season to taste if needed with additional salt and pepper.
  6. Add half of the soup to a blender and blend until smooth. (You could also use an immersion blender).
  7. Add the blended soup back into the remaining soup. Stir to combine.
  8. Serve with a drizzle of sour cream, avocado, cilantro, and a wedge of lime.
http://bitesofbri.com/2015/02/cuban-black-bean-soup/

Adapted very slightly from Iowa Girl Eats

Tweet about this on TwitterShare on StumbleUponPin on PinterestShare on Google+Share on FacebookEmail this to someone

Comments

  1. says

    My mother in law is in Pittsburg right now visiting her dad, and she cannot get over how much snow there is! She said she is just freezing. Not sure I would know how to dress for a wedding in that kind of weather. Dress and Ugg boots? Haha! This soup sounds delicious! I have been meaning to try out those cuban black beans at Trader Joe’s. Pretty pictures!

    • Bri says

      Yes, try these cuban black beans! They’re so good! And snow, now it’s ice here in MD. Spring needs to come soon :)

  2. says

    hi Bri!
    I LOVE Black Bean Soup and have yet to find a great recipe! I totally agree, it’s all about the flavor! love the addition of the sriracha and Worcestershire sauce!!! do you find that the flavor changes a lot if you use chicken stock versus vegetable? obviously, if you want a vegetarian option, you go with the veg stock but honestly, I feel that you get more flavor with the chicken. Which one did you use?

    • Bri says

      Alice, Agreed on the chicken vs. vegetable stock. I always use chicken stock because I always have it on hand.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>