Doug Rodriguez’s Black Bean Soup

Preparation info
  • Makes 10 cups 2.5 l ) ;

    8 to 10

    first-course servings
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

When I tasted this soup, Doug was chef at a Miami restaurant. He told me the recipe was his mother’s. He moved to New York and published the recipe in his first book, Nuevo Latino. I love the savory and light vegetarian flavor. It is generous of him to share it since he has a book of soups, Latin Ladles. The beans are not soaked first, which is typical of many Cuban black bean soups. In this way, the soups get all of the bean flavor.