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–+ servings

Cuban Black Bean Soup

Couverts8
Deel op Facebook Print Recipe

Equipment

  • 4-quart Dutch oven

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup chopped onion 1 large
  • 3 cloves garlic finely chopped
  • 1 bag dried black beans sorted, rinsed (2 cups)
  • 1 cup finely chopped cooked ham
  • 3 cups beef broth from 32-oz carton
  • 3 cups water
  • ¼ cup dark rum or apple cider
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano leaves
  • 1 medium green bell pepper chopped (1 cup)
  • 1 large tomato chopped (1 cup)
  • Chopped hard-cooked eggs if desired
  • Additional chopped onion if desired

Instructions

  • In 4-quart Dutch oven or saucepan, heat oil over medium heat.
  • Add 1 cup onion and the garlic; cook 4 to 6 minutes, stirring occasionally, until onion is tender.
  • Stir in all remaining ingredients except eggs and additional onion.
  • Heat to boiling.
  • Boil 2 minutes.
  • Reduce heat; cover and simmer about 2 hours or until beans are tender.
  • Serve soup topped with eggs and onion.

Nutrition values

Calories: 290 kcal
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Course; One Pot Dinner / Soup
Cuisine; Cuban