Cuban Black Bean Soup.


Perfect recipe on a snowy, cold day.  This recipe is healthy, perfect for Meatless Mondays or if you’re a vegetarian or vegan like me.  This soup packs a great punch of vitamins and protein thanks to the veggies and black beans.  I like to serve this with a hearty cracker, tortilla chips or crusty bread for dipping.  I’m all over flavorful soups that are easy, fix it and forget it and are heart healthy.  So, remember that New Year’s Resolution to eat healthy?  Well even if that’s long past… you can hop back on the train.  This soup would also be perfect for Super Bowl Sunday.  Serve it with some baked tortilla chips and no one will miss the meat.  Also would be wonderful in a bread bowl.  

1 medium onion, finely diced
1 large bell pepper, I used red, chopped
1-2 jalapeños, seeded or remaining for extra heat (diced)
6 garlic cloves, minced
4 cups of low sodium veggie broth
1 tablespoon smoked paprika
1/2 teaspoon chili powder
2 tablespoons of dried oregano
4 tablespoons of dried cumin
Salt and freshly ground pepper
48 ounces of black beans, drained and rinsed
1 teaspoon cider vinegar
1 teaspoon liquid smoke

Optional toppings:  cilantro, jalapeño slices, chopped avocado, diced tomatoes, tortilla chips


Heat your slow cooker to low and add all of your ingredients.  Give it a good stir and let cook 4-6 hours.  Taste to season prior to serving and adjust your spices accordingly.  Enjoy!


— Knead to Cook

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