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Cuban Black Bean Soup by Chelsie Yount-Andre serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Cuban black bean soup was something I always longed for and missed, until I found a vegetarian version in an old issue of Eating Well. I’ve since adapted that recipe to be vegan and more reminiscent of the soup I grew up with.
http://www.forksoverknives.com/cuban-black-bean-soup/

Ingredients:

0.50

small onion, chopped

1.50 tsp

chili powder

1 tsp

cumin

15 oz

can black beans, drained and rinsed

1.50 c

vegetable broth

1.50 tsp

lime juice

hot sauce or cayenne

Directions:

Line a skillet with a thin layer of water (or vegetable broth).

Sauté onion over high heat until translucent— about 2–3 minutes.

Add chili powder and cumin, and stir to combine.

Then add beans, vegetable broth, and salsa.

Bring to a boil, then reduce to low and simmer for 10 minutes.

Remove from heat and stir in lime juice.

Transfer half of the mixture to a blender and puree until mostly smooth.

Mix puree back in with soup. Garnish with cilantro, green onions, and broken corn chips.

You can also drizzle with hot sauce or add cayenne pepper to taste, if desired.

Chef’s Note:You can make your own corn chips from tortillas. Crisp tortillas in a toaster oven or oven (350ºF) for a few minutes until crisp, then crumble into chips.

Categories:

Low Calorie
Main Dishes
Vegetables
Vegetarian/Vegan