We love black beans in our house! We also love soup. So why not put them together? We did just that! This soup was a featured recipe in the Plantiful Plate meal plan a couple weeks ago. If you don't have a membership yet to the meal plan you should sign up today. Tomorrow (Friday) is the day the new week's recipes will be sent out and you won't want to miss what's to come, and don't forget that easy to follow shopping list you get too. Try it for a month! We think you'll be really glad you did.
This filling soup is satisfying on a wet and rainy spring day, but can be equally enjoyable on a sunny evening with the bright flavored toppings you can load onto your soup: cilantro, lime wedges, diced red onion, shredded cabbage, cashew sour cream. Yum!
This soup takes time to cook, but the actual preparation time is minimal. We don't cook a lot in our slow cooker, but this is a recipe that does very well in your trusty crock pot. So get it out of the cupboard, dust it off, and try this recipe soon.
We hope you enjoy this recipe as much as we do! It's the perfect combo of easy to make, really delicious, and totally nutritious.
Cuban Black Bean Soup
1 lb dry black beans (about 3 1/2 cups cooked)
8 cups water (or veg stock if desired)
1 onion, diced small
1 bell pepper, diced small
6 garlic cloves, minced
1 tablespoon paprika
1 tablespoon ground cumin
1/2 teaspoon chili pepper
2 bay leaves
1 tablespoon lime juice
Salt & Pepper to taste
Garnish: Fresh Cilantro
Place all the ingredients in a large soup pot, except the lime juice and salt.
Bring the pot to a boil and then reduce the heat to a simmer. Simmer the soup for a couple hours, or until the beans are tender.
When the beans are tender add the lime juice and season with the salt and pepper to your taste.
Serve toppings of your choice such as, sliced avocado, fresh cilantro, lime wedges, diced red onion, cashew sour cream, shredded cabbage, or anything else that sounds good to you.
Note: This soup can also be made in a slow cooker. Just place all the ingredients, except lime juice, salt and pepper, in the crock in the morning and set for the time you want dinner ready in the evening. You may need to stir in more water at the end if the beans aren't "soupy", and don't forget to add the lime juice, salt and pepper before serving.