This is a warm, hearty soup in which cumin and cilantro bring out some essential Cuban flavors. I usually serve this with a Cuban sandwich, dipping the bread in the broth as I consume the soup. A pot doesn’t last long wherever I make it, so if you are planning on venturing out and trying this recipe, make sure you make enough for everyone to have a second helping. I will be posting a quick and easy recipe for Cuban sandwiches very soon.
Cuban Black Bean Soup
2 ribs celery, chopped
½ large red onion, diced
1 large carrot, diced
6 cloves garlic, minced
2 large beefsteak tomatoes, cored and diced
3 cans black beans, drained and rinsed
2 T Cumin
1 T Mexican oregano
1 qt Vegetable broth
2 bay leaves
salt and pepper
2 T olive oil
1 T white vinegar
Sour cream, for garnish
¼ cup chopped cilantro, for garnish
lime wedges, for garnish (optional)
In a medium stock pot heat oil over medium heat. Add onions and garlic and sauté for 5 minutes, stirring occasionally. Add in celery and carrots and continue to cook until the onions are translucent and the garlic is slightly browned, continuing to stir occasionally.
Add in tomatoes, cumin, and oregano. Start by adding 1 tablespoon kosher salt and a pinch of freshly cracked pepper. Cook for 3-5 minutes. Add beans and stir to incorporate. Add in stock and 2 bay leaves. Reduce heat and cover for 30 minutes, stirring occasionally.
Remove cover and extract bay leaves. Add vinegar. Taste for salt level; add more if needed.
Serve with a dollop of sour cream and a pinch of cilantro. A lime wedge could be served with it if so desired.