Cuban Black Bean Soup Recipe


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Olive oil/Salad oil4 Tablespoon
 Onions2 Medium, finely chopped
 Green peppers2 Medium, seeded and finely chopped
 Garlic5 Clove (25 gm), minced/pressed (Use Large Cloves)
 Vegetable stock3 Cup (48 tbs)
 Oregano leaves1 1⁄2 Teaspoon
 Ground cumin1 1⁄2 Teaspoon
 Vinegar2 Tablespoon
 Cooked black beans/Cooked red beans6 Cup (96 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2177 Calories from Fat 612

% Daily Value*

Total Fat 70 g107.2%

Saturated Fat 9.5 g47.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4281.4 mg178.4%

Total Carbohydrates 316 g105.4%

Dietary Fiber 114 g456%

Sugars 24.9 g

Protein 82 g163.1%

Vitamin A 25.4% Vitamin C 487.6%

Calcium 86.3% Iron 87.6%

*Based on a 2000 Calorie diet


Prepare marinated rice.
Set aside for 1 hour or until next day; bring to room temperature before serving.
Heat oil in a 5 quart pan over medium heat.
Add onions, green peppers, and garlic; cook, stirring, until limp.
Add stock, cumin, oregano, vinegar, and beans.
Cover and simmer for 30 minutes, adding more stock if desired for thinner consistency.
Add salt to taste.