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Cuban Black Bean Soup
RECIPE BY: Maito
Great for black bean lovers!
Posted on: Jul 9, 2007
Ingredients
Marinated Rice
- 5 green onion, thinly sliced
- 3 cups cooked brown rice (from 1 cup dry)
- 1 1/2 tomato, diced
- 1 teaspoon olive oil
- 1/4 cup apple cider vinegar (or white wine vinegar)
Soup
- 2 (15 ounce) cans black beans
- 1 tablespoon olive oil
- 1 large red onion, diced
- 2 jalapeno, with seeds, minced
- 2 red bell pepper, diced
- 5 garlic clove, minced
- 1 tablespoon ground cumin
- 1 1/2 teaspoons dried oregano
- 1 quart chicken broth or vegetable broth
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- cayenne pepper
Toppings
- cilantro
- nonfat plain yogurt (optional) or sour cream (optional)
- cayenne pepper
Directions
1
Prepare marinated rice by mixing together the ingredients.2
Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.3
Rinse beans in a strainer until canning juices run clear.4
Heat olive oil over medium high, and add onions. Saute for a few minutes.5
Add jalapenos, bell peppers and garlic; cook until softened.6
Stir in spices.7
Add broth, vinegar and beans.8
Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.9
Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.10
Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.11
Store left-over rice separately from soup, so liquid will not all be absorbed.
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Featured Reviews for This Recipe
From: Chef Kate
On Mar 31, 2008
As a confirmed black bean lover, I did love this soup--but then I am a cilantro lover too, so this was right up my alley. This has a nice level of heat, but doesn't burn, and a nice undercurrent of sour without overdoing it. I confess to using white rice (basmati) but otherwise I was faithful to the instructions. Good soup, Maito!
From: Engrossed
On Aug 27, 2007
VERY NICE FLAVORFUL FILLING HEALTHY SOUP! I made half a recipe. I used the white wine vinegar option and veggie broth option. I used Trader Joe's precooked brown rice to make it easy. I omitted the jalapeno but added some red chile flakes, tabasco and salt. We enjoyed this with sour cream. Cilantro would have been perfect with it but I was out. This would probably be enhanced by a little bit of squeezed lemon or lime juice. Thanks for the recipe!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (640g) Recipe makes 5 servings |
||
| Calories 469 | ||
| Calories from Fat 64 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.2g | 11% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 623mg | 25% | |
| Potassium 1197mg | 34% | |
| Total Carbohydrate 79.2g | 26% | |
| Dietary Fiber 19.6g | 78% | |
| Sugars 5.5g | ||
| Protein 23.5g | 47% | |
| Vitamin A 2038mcg | 40% | |
| Vitamin B6 0.6mg | 30% | |
| Vitamin B12 0.2mcg | 3% | |
| Vitamin C 103mg | 172% | |
| Vitamin E 1mcg | 3% | |
| Calcium 112mg | 11% | |
| Iron 6mg | 34% | |
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