Cook's Hideout: Cuban Style Black Bean Soup

November 14, 2010

Cuban Style Black Bean Soup

Veganmofo Day 14:

I bought “Viva Vegan” by Terry Hope Romero recently and have started to make recipes from it. The first recipe I made from the book is this yummy green pepper-onion relish called “Sofrito”. This recipe is super simple to put together and once you have stocked it in your fridge/ freezer, you can use it as a base for a ton of dishes.

Here’s how I made Sofrito:
Green peppers – 5 medium, seeded and chopped finely
Onions – 2 large, diced
Garlic Cloves - 4, peeled and chopped coarsely
Paprika – 1tsp
Ground Cumin – 1tsp
Ground Coriander - 1tsp
Olive oil – ¼ cup
Salt & Pepper – to taste

  • In a large heavy skillet, add oil, garlic, green peppers, onions, salt and pepper. Cook on medium-high heat for 10 minutes, stirring occasionally.
  • Lower the heat to low and cook for another 25 to 30 minutes, stirring occasionally until the veggies cook down and become mushy.
  • Cool completely and store in a glass container for up to 2 weeks or freeze in 1-2 cup ziplock bags.
I thawed one of the ziplock bag and made this comforting Cuban style black bean soup.

Prepared Sofrito – 1½ - 2 cups
Tomatoes – 2 ripe, chopped
Tomato paste – 2tbsp
Black beans – 2 16oz. cans (or equivalent cooked), rinsed and drained
Vegetable broth – 2 cups
Red wine vinegar or fresh Lime juice – 2tbsp
Dried Oregano - 1½ tsp
Paprika – 1tsp
Salt & Pepper – to taste

  • Heat a soup pot, add sofrito (thawed if frozen), tomato paste and tomatoes; cook until tomatoes turn mushy.
  • Add black beans, broth and the ground spices along with salt and pepper. Bring to a boil and simmer for 15 minutes.
  • Next add red wine vinegar; mix well and simmer for another 5-10 minutes.
Serve hot with steamed rice or as is with some cheese and sour cream. It tastes pretty good without any added garnishes. Perfect for this chilly weather. Have a wonderful weekend.


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