Cuban-Style Black Bean Soup

Cuban-Style Black Bean Soup


  • 1 TB Extra Virgin Olive Oil

  • 2 Red onions of medium size; chopped

  • 1 Red bell pepper of medium size; chopped

  • 4 Garlic Cloves, minced

  • 4 tsp Ground Cumin

  • 1, 16-ounce package dried black beans

  • 1 TB Chipotle peppers, chopped ***they come from a can called Adobo Chipotle Chiles (found in the Latin food area of your supermarket)

  • 7 Cups Water, hot

  • 2 TB Lime Juice

  • 2 TB Red Wine Vinegar

  • 2 tsp Sea Salt

  • 1/4 tsp Black Pepper

Cooking Instructions:

  1. Over medium heat, heat the olive oil in a large non-stick skillet

  2. Add onions and red bell pepper to the oil and sauté until slightly brown 

  3. Add garlic and cumin-stir for about 1 minute, until it is all mixed together

  4. Transfer the items from the skillet to the slow cooker. 

  5. Add the beans and chipotle peppers to the mixture

  6. Add 7 Cups of hot water to the slow cooker

  7. Cover and cook on high until beans are tender-should take about 6 hours. 

  8. Transfer 2 cups bean mixture to blender; puree until smooth. 

  9. Return puree to remaining soup in slow cooker

  10. Stir in lime juice, vinegar, salt, and pepper.

Nutrition Information

Serving = 1 Cup of soup contains about: 

170 calories

3.5 grams of fat

480 mg of sodium

30 grams of carbs (Dietary Fiber: 6g, Sugars: 4g)

8 grams of protein

RecipesAshley Pettit