Cuban Black Bean Soup

Cuban Black Bean Soup

1 tbsp extra virgin olive oil
1 medium onion chopped
¼ tsp sea salt
1 medium red bell pepper diced
1 large carrot diced
1 small jalapeno seeded and chopped
1 ½ tsp cumin powder
1 ½ tsp oregano
½ tsp chili powder
¼ tsp chipotle pepper
1 tsp paprika
Pinch of cayenne
3 cups of BARE BONES BROTH (1 unit)
6 cups of cooked  (or 3 cans) of black beans
2 cups of chopped tomatoes (1 can of diced)
½ cup of chopped cilantro
2 tsp of sea salt
1 tbsp apple cider vinegar

  1. Heat olive oil i in a large soup pot over medium heat; add chopped onion and sea salt. Saute until slightly golden, then add red pepper, carrot, jalapeno pepper; saute a few more minutes more. Add spices and stir to coat.
  2. Add Bare Bones broth, black beans, tomatoes, and corn, add more water or broth if necessary. Turn heat to medium low and simmer until all vegetables are fork tender, about 20 to 25 minutes.
  3. Remove pot from heat and add cilantro. Add apple cider vinegar. Taste and adjust salt and seasonings to taste.
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