Cuban Black Bean Soup


1 Tbsp. Extra Virgin Olive Oil

1 Medium Onion, Chopped

1/4 Tsp. Sea Salt

1 Medium Red Bell Pepper, Diced

1 Large Carrot, Diced

1 Small Jalapeño, Seeded and Chopped

1 1/2 Tsp. Cumin Powder

1 1/2 Tsp. Oregano

1/2 Tsp. Chili Powder

1/4 Tsp. Chipotle Pepper

1 Tsp. Paprika

Pinch of Cayenne

1 Unit (750 Ml) Bones & Marrow Broth

6 Cups Black beans, Cooked

2 Cups Tomatoes, Chopped (1 Can of Diced)

1/2 Cup Cilantro, Chopped

1/2 Cup Frozen Corn

2 Tsp. Sea salt

1 Tbsp. Apple Cider Vinegar


Heat Olive Oil in a large soup pot over medium heat; add chopped Onion and Sea Salt, sauté until slightly golden.

Add Red Pepper, Carrot, Jalapeño pepper; sauté a few more minutes more.

Add Spices and stir to coat.

Add Bone Broth, Black Beans, Tomatoes, and Corn.

Turn heat to medium low and simmer until all vegetables are fork tender, about 20 to 25 minutes, add more Bone Broth or Water if necessary.

Remove pot from heat and add Cilantro, Apple Cider Vinegar.

Adjust salt and seasonings to taste.