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Cuban Black Bean Soup
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 10
Calories 263 kcal
Ingredients
- 10 cups vegetable stock or chicken stock
- 2 cups dried black beans soaked overnight in water, then rinsed and drained
- 3 tablespoons olive oil
- 3 large onions chopped
- 4 carrots chopped
- 6 celery stalks chopped
- 1 1/2 tablespoon garlic minced
- 1/2 tablespoon ground cumin
- 3 tablespoons parsley chopped
- 3 slices uncured turkey bacon optional
- 1/2 cup dry sherry
- salt and pepper to taste
Optional Garnishes:
- fresh parsley or cilantro
- chopped onion
- chopped avocado
- chopped red bell pepper
- non-fat Greek yogurt or low-fat sour cream
Instructions
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In a large soup pot, bring to a boil. Add drained black beans, bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours. Skim off any froth that rises to the surface.
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In a large skillet, heat olive oil until hot, but not smoking. Add onions, carrots, celery, garlic and cumin. Cook until onions are translucent, but not brown, about 5-7 minutes, stirring frequently.
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Add this to the soup pot, along with the parsley, turkey and sherry. Simmer, covered, for 2 hours.
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Remove the turkey bacon. Use an immersion blender, blender or food processor to puree soup to your liking. If you like some whole beans, puree half the soup, then add back to the soup pot. Season to taste with salt and pepper.
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Garnish soup with fresh parsley or cilantro, red onion, avocado and Greek yogurt if desired.
Nutrition Facts
Cuban Black Bean Soup
Amount Per Serving
Calories 263
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Cholesterol 4mg1%
Sodium 208mg9%
Potassium 1009mg29%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 4g4%
Protein 15g30%
Vitamin A 4292IU86%
Vitamin C 7mg8%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.