Cuban Black Bean Soup

Name: Cuban Black Bean Soup
Cook time: 6 h
Total time: 6 h
Yield: Serves 4 to 6
Cuisine: Cuban
Ingredients: ½ cup chopped fresh cilantro, for garnish; 1 large ripe tomato, chopped, for garnish; 2 teaspoons ground cumin; 1 teaspoon salt, or more to taste; 1 teaspoon smoked paprika; ¼ teaspoon chili powder; 4 cups vegetable broth or water; 4 cups vegetable broth or water; 2 bay leaves; 1 tablespoon dried oregano; 1 teaspoon sherry vinegar or cider vinegar; 1 teaspoon sherry vinegar or cider vinegar; 1 teaspoon liquid smoke; 1 ripe Hass avocado, pitted, peeled, and diced, for garnish; ¼ teaspoon freshly ground black pepper; 6 cups cooked black beans or 4 (15-ounce) cans beans, rinsed and drained; 6 cups cooked black beans or 4 (15-ounce) cans beans, rinsed and drained; 3 tablespoons dry sherry (optional); 3 garlic cloves, minced; 1 jalapeño pepper, seeded and minced; 1 large green bell pepper, seeded and chopped; 1 large yellow onion, chopped

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

I prefer to use beans that have already been cooked to aid in digestibility, although you could use dried beans that have been soaked overnight if you prefer—the soup will just take longer to cook. The beans and sofrito ingredients are combined in the cooker at the same time for an easy and delicious soup. I especially like the addition of sherry in this soup to balance the flavors.

Ingredients

Americas
Cuba
Gluten-free
Vegan
Soup
Caribbean

Ingredients

Method