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Smokey Vegetarian Cuban Black Bean Soup

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.

Preparation Details

Prep Time: 15 mins

Cook Time: 1 hr 25 mins

Total Time: 9 hrs 40 mins

Servings: 8

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

Steps

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

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