![]() ![]() They are an ingredient I want to incorporate more of into my diet, and this Cuban black bean soup is a great recipe for that.įor this recipe, you will need to begin a day ahead by soaking the dried black beans. I’ve wanted to make this soup for some time and am so happy to finally add it to the recipe collection.īlack beans are a ‘superfood’ containing good amounts of fiber, protein, and other trace minerals important to good health. I had the weekend off and decided to make this vegan black bean soup. My fresh corn salsa would be a wonderful topping here too.Įnjoy the soup on its own, or pair it with cornbread, regular crusty bread, or cilantro lime rice for a heartier meal.Cuban Black Bean Soup – Rich in protein and loaded with veggies and flavorful spices, this black bean soup is thick, hearty, and absolutely delicious! Oil-free, vegan, and 100% healthy recipe! This black bean soup is tasty no matter what, but I like it best with flavorful garnishes on top! Pile your bowl with a scoop of Greek yogurt or cashew sour cream, sliced avocado or guacamole, sliced serranos or pickled jalapeños, pickled red onions, cilantro, and/or pepitas for crunch. Enjoy!įind the complete recipe with measurements below. Finally, season to taste with salt and pepper. Then, transfer the pureed soup back into the pot with the remaining chunky soup. Allow the soup to cool slightly before adding half of it to a blender and pureeing it until smooth. Bring to a boil, reduce the heat, and simmer for 30 minutes, stirring occasionally. Next, add the beans and their liquid as well as the chipotles, adobo sauce, and broth. Stir in the garlic and spices and cook, stirring constantly, until aromatic. Sauté the onion in a large pot over medium heat. And sea salt – To make the smoky, spicy flavors pop!.Lime juice – It makes the soup bright and balanced.Vegetable broth – It helps create the soup’s creamy base.Chili powder, cumin, and coriander – Their smoky, earthy, citrusy, and warm flavors add depth to this simple soup. ![]()
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