Cuban Black Bean Potato Soup Recipes

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CUBAN BLACK BEAN SOUP



Cuban Black Bean Soup image

Fiberiffic! Black beans add half the daily fiber amount to this traditional Cuban soup.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 8

Number Of Ingredients 14

2 tablespoons olive or canola oil
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
2 2/3 cups dried black beans (1 lb), sorted and rinsed
1 cup finely chopped cooked ham
3 cups 50% less sodium beef broth
3 cups water
1/4 cup apple cider or apple juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano leaves
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
Chopped hard-cooked eggs , if desired
Additional chopped onions, if desired

Steps:

  • In 4-quart Dutch oven, heat oil over medium heat. Cook 1 cup chopped onion and the garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.
  • Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.
  • Serve soup topped with eggs and onions.

Nutrition Facts : Calories 180, Carbohydrate 20 g, Cholesterol 10 mg, Fiber 7 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving (about 1 1/2 cups), Sodium 530 mg, Sugar 3 g, TransFat 0 g

CUBAN BLACK BEAN SOUP IN THE SLOW COOKER



Cuban Black Bean Soup in the Slow Cooker image

This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.

Provided by WorkingCookingMom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 4h25m

Yield 6

Number Of Ingredients 15

1 (8 ounce) package dry black beans
2 stalks celery, cut into thirds
2 bay leaves
1 tablespoon vegetable oil
1 onion, diced
1 green bell pepper, diced
1 large carrot, diced
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon hot chile flakes
1 ½ teaspoons salt
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (14.5 ounce) can water
1 tablespoon red wine vinegar
3 dashes hot pepper sauce, or to taste

Steps:

  • Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
  • Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
  • Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
  • Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

Nutrition Facts : Calories 191.3 calories, Carbohydrate 32.5 g, Fat 3.1 g, Fiber 7.6 g, Protein 9.4 g, SaturatedFat 0.5 g, Sodium 803.5 mg, Sugar 4.6 g

SLOW-COOKER CUBAN BLACK BEAN SOUP



Slow-Cooker Cuban Black Bean Soup image

This all-day slow-cooker recipe isn't your average bean soup-it's wildly flavorful and extra hearty, and we'd bet it'll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can't-skip step that's super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 8

Number Of Ingredients 11

1 carton (32 oz) Progresso™ chicken broth
1 ham shank (about 1 1/2 lb)
3 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 medium onion, chopped
2 teaspoons ground cumin
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice
Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Steps:

  • In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
  • Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 1/4 Cups, Sodium 950 mg, Sugar 2 g, TransFat 0 g

MEATY 'CUBAN BLACK BEAN' SOUP



Meaty 'Cuban Black Bean' Soup image

This recipe is based on the black beans that I eat at my favorite Cuban restaurant. Spoon over rice or eat straight.

Provided by Judi Nagle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 8h

Yield 5

Number Of Ingredients 10

2 cups dry black beans
2 cups water
2 skinless, boneless chicken breast halves - cut into 1 inch strips
4 (3.5 ounce) links sweet Italian sausage
4 bay leaves
1 teaspoon ground cumin
2 onions, chopped
3 cloves garlic, minced
1 tablespoon sherry
1 (6 ounce) can tomato paste

Steps:

  • In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans.
  • In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients.
  • Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.

Nutrition Facts : Calories 621.4 calories, Carbohydrate 60.7 g, Cholesterol 82.7 mg, Fat 24.8 g, Fiber 14.1 g, Protein 40.2 g, SaturatedFat 8.7 g, Sodium 856.1 mg, Sugar 7.7 g

POTATO AND BLACK BEAN SOUP



Potato and Black Bean Soup image

This is a recipe I found in a book called Better than Peanut Butter & Jelly, (A vegetarian book for kids meals). Make it vegan by leaving out the sour cream or yogurt.

Provided by TishT

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

6 cups vegetable broth, canned or made from bouillon cubes
10 -12 medium mushrooms, quartered
1/2 cup shredded carrot
4 medium potatoes, cut into 1 inch cubes
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can whole tomatoes, cut up
1 tablespoon fresh cilantro, chopped
1/2 teaspoon cajun seasoning
1/2 low-fat sour cream (optional) or 1/2 yogurt (optional)

Steps:

  • In a large saucepan, combine broth, mushrooms, onion, carrots, and potatoes.
  • Cook over medium high heat until mixture comes to a boil.
  • Reduce heat to medium, cover, and cook, stirring occasionally until potatoes are just tender; about 10-12 minutes.
  • Stir in beans, tomatoes, cilantro, and seasoning.
  • Cook, stirring occasionally, until heated through.
  • Serve topped with sour cream, if desired.

Nutrition Facts : Calories 150.5, Fat 0.5, SaturatedFat 0.1, Sodium 15.5, Carbohydrate 31.3, Fiber 6.8, Sugar 3, Protein 6.8

CUBAN BLACK BEAN SOUP



Cuban Black Bean Soup image

Provided by Food Network

Time 2h35m

Yield 4 servings

Number Of Ingredients 14

1 pound black beans
1 bay leaf
1 tablespoon cumin
1 tablespoon oregano
1 Italian frying pepper, halved
Olive oil, for sauteing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 tablespoon sugar
1/8 cup white vinegar
Salt
1/2 cup finely chopped red onion, for garnish

Steps:

  • In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
  • After 45 minutes, remove the pepper.
  • In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
  • In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CUBAN BLACK BEAN SOUP



Cuban Black Bean Soup image

Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 19

4 celery ribs, sliced
1 large onion, chopped
8 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
4 teaspoons canola oil
4 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
3/4 cup water
2 teaspoons dried oregano
2 teaspoons ground cumin
1 to 2 teaspoons chili powder
1 to 2 teaspoons pepper
1/2 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 to 1/4 teaspoon hot pepper sauce
GARNISH:
9 tablespoons chopped tomatoes
9 teaspoons fat-free sour cream
9 teaspoons minced fresh cilantro

Steps:

  • In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.

Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

SLOW COOKER CUBAN TOMATO AND BLACK BEAN SOUP RECIPE



Slow Cooker Cuban Tomato and Black Bean Soup Recipe image

There really is nothing like a bowl of homemade soup when you're craving something that makes you feel all warm and toasty. We have a...

Provided by Carla Christian

Categories     Lunch, Dinner

Number Of Ingredients 20

2 15-ounce cans reduced-sodium black beans
rinsed and drained
1 32-ounce carton unsalted chicken broth
1 14.5-ounce can no-salt-added diced tomatoes
1 smoked ham hock
1 cup chopped onions
1 medium red sweet pepper
1 medium fresh jalapeño pepper
seeded (if desired) and finely chopped
1/4 cup orange juice
2 cloves
1 Tbsp cider vinegar
1 tsp ground cumin
1 tsp dried oregano
crushed
1/4 tsp salt
1/4 tsp black pepper
Plain fat-free Greek yogurt
Sliced green onions
Lime wedge

Steps:

  • In a small mixing bowl, mash one can of beans until nearly smooth. In a 4- to 6-quart slow cooker, combine the mashed beans, whole beans, and the next 13 ingredients (through black pepper). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Remove ham hock. If desired, cut meat from bone and return meat to soup; discard bone. Top with yogurt and sprinkle with green onions. Serve with lime wedges for squeezing.

Nutrition Facts : Calories 261

CUBAN BLACK BEAN & POTATO SOUP



CUBAN BLACK BEAN & POTATO SOUP image

Yield 6 bowls

Number Of Ingredients 11

1 med onion diced
1 sm red bell pepper, diced
1 sm green pepper, diced
6 cloves garlic, peeled & sliced
6 c cooked black beans, divided
3 medium potatoes, peeled & diced
2 tbsp white vinegar
1 tbsp ground cumin
1 tbsp fresh oregano leaves
1 bay leaf
diced red onion & green pepper for garnish, salt

Steps:

  • Saute onion, peppers & garlic in saucepan w/a little water or veg broth over med heat 2-3 min, or til veg soften. Transfer to blender, puree til smooth. Add 3 c beans & 6-7 c water; puree til mix consistency of soup. Return mix to saucepan, then add beans, potatoes & vinegar

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