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Smokey Vegetarian Cuban Black Bean Soup
Smokey Vegetarian Cuban Black Bean Soup
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
580 minutes
Cuban-inspired black bean soup with tempeh, veggies, and rum for a delicious, hearty meal loved by all.
Ingredients:
  • 1 pound dried black beans
  • 0.25 cup vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin seeds
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 8 cloves garlic, minced
  • 2 teaspoons dried Mexican oregano, crushed between your fingers
  • 2 bay leaves
  • 6 cups vegetable stock
  • 1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
  • 2 tablespoons dark rum
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups water
  • 1.5 teaspoons salt
  • salt and freshly ground black pepper to taste
  • 0.5 cup sliced hard-boiled eggs
  • 0.5 cup finely chopped red onion
Instructions:
  • Put black beans in a sizable container and cover with a few inches of cold water; soak for 8 hours or overnight. Drain and rinse beans well.
  • In a large Dutch oven or stockpot, heat oil over medium heat. Saute yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves. Cook until onion is translucent, and bell peppers are tender, for 6 to 8 minutes.
  • Combine vegetable stock, black beans, tempeh, rum, and jalapeno pepper with the sautéed onions. Bring to a simmer over medium-high heat, then reduce to medium-low and cook until beans are tender, approximately 45 minutes.
  • Add water to the bean mixture and season it with 1 1/2 teaspoons of salt. Cook, stirring occasionally, until the beans break down and the soup thickens, which should take about 30 to 40 minutes. Season with salt and pepper, then remove and discard the bay leaves.
  • Serve the soup in bowls and top with sliced hard-boiled eggs and red onion for a finishing touch.

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