Smokey Vegetarian Cuban Black Bean Soup

Name: Smokey Vegetarian Cuban Black Bean Soup
Prep time: 15 min
Cook time: 85 min
Total time: 580 min
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

4.3

(4)

4 Reviews

2 Photos

This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.

Submitted by MSTRECKE

Published on March 9, 2020

Prep Time:

15 mins

Cook Time:

1 hr 25 mins

Additional Time:

8 hrs

Total Time:

9 hrs 40 mins

Servings:

Yield:

8 servings

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Ingredients

1 pound dried black beans
¼ 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 (Optional)
1 jalapeño pepper, seeded and chopped
2 cups water
1 ½ teaspoons salt
salt and freshly ground black pepper to taste
½ cup sliced hard-boiled eggs (Optional)
½ cup finely chopped red onion

Directions

Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Nutrition Facts (per serving)

356	Calories
10g	Fat
48g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 356
% Daily Value *
Total Fat 10g	13%
Saturated Fat 2g	9%
Cholesterol 36mg	12%
Sodium 884mg	38%
Total Carbohydrate 48g	17%
Dietary Fiber 11g	41%
Total Sugars 6g
Protein 18g	36%
Vitamin C 36mg	39%
Calcium 149mg	11%
Iron 4mg	24%
Potassium 994mg	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.