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Cuban Black Bean Soup
Cuban Black Bean Soup
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Prep Time:
20 minutes
Total Time:
2 hours 35 minutes
Boost fiber with black beans in this Cuban soup.
Ingredients:
  • 2 tablespoons olive or canola 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 50% less sodium beef broth
  • 3 cups water
  • 1/4 cup apple cider or apple juice
  • 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 , if desired
  • Additional chopped onions, if desired
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium heat. Sauté 1 cup of chopped onion and garlic for 4 to 6 minutes, stirring occasionally, until onion is tender.
  • Add the rest of the ingredients, excluding the eggs and extra chopped onions, and bring to a boil. Let it boil for 2 minutes, then lower the heat, cover, and simmer for approximately 2 hours until the beans are soft.
  • Garnish the soup with eggs and onions before serving.

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