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Cuban Black Bean Soup

  • Prep 20 min
  • Total 2 hr 35 min
  • Ingredients 14
  • Servings 8

Ingredients

2
tablespoons vegetable oil
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
2 2/3
cups dried black beans (1 lb), sorted and rinsed
1
cup finely chopped cooked ham
3
cups beef broth
3
cups water
1/4
cup dark rum or apple cider
1 1/2
teaspoons ground cumin
1 1/2
teaspoons dried oregano leaves
1
medium green bell pepper, chopped (1 cup)
1
large tomato, chopped (1 cup)
Chopped Hard-Cooked Eggs (page 220), if desired
Additional chopped onions, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1 1/2 cups)
Calories
290
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
610mg
26%
Potassium
750mg
21%
Total Carbohydrate
40g
13%
Dietary Fiber
14g
57%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 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.
  • 2 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.
  • 3 Serve soup topped with eggs and onions.

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