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Dutch Oven Black Bean Soup
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
Spiced Cuban-inspired soup with flavors of black beans and rice.
Ingredients:
  • 2 2/3 cups dried black beans (1 lb)
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (1 cup)
  • 3 cloves garlic, finely chopped
  • 3 cups Progresso™ beef flavored broth (from 32-oz carton) or vegetable broth
  • 3 cups water
  • 1/4 cup dark rum or apple cider
  • 1 teaspoon liquid smoke
  • 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)
Instructions:
  • Place the beans in a Dutch oven and cover them with cold water. Bring to a boil, then let them boil uncovered for 2 minutes. Remove from heat, cover, and let them stand for 1 hour. Drain and set aside the beans.
  • In a Dutch oven, heat oil over medium heat. Add the onion and garlic, and cook until the onion is tender, stirring occasionally.
  • Add the rest of the ingredients and bring the mixture to a boil. Let it boil for 2 minutes, then reduce the heat to low, cover, and let it simmer for around 2 hours until the beans are tender.
  • Gently transfer the soup into a blender and blend until it reaches a smooth consistency.

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