My Vegetarian Cuban Black Bean Soup is a delicious spin on traditional Cuban black beans. This soup is tangy and bursting with incredible flavor. High in protein and fiber while being completely fat free, it is a guiltless vegetarian meal or starter. It is also perfect for serving over white rice.
Vegetarian Cuban Black Bean Soup
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 12 Servings
Ingredients
- 4 15 oz cans of black beans drained
- 1 yellow onion chopped
- 2 stalks of celery chopped
- 2 carrots peeled and chopped
- 1 large green bell pepper chopped
- 3 minced garlic cloves
- ¼ cup vinegar
- juice of 2 limes
- 4 cups vegetable broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
Instructions
- Place all ingredients into large crockpot and cook on high for three hours.
- Use a hand-immersion blender to puree soup to desired consistency.
- Serve immediately or up to 5 days later.
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Excellent soup!
Que rico!