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8 to 10
first-course servingsEasy
Published 1998
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.