Smokey Vegetarian Cuban Black Bean Soup

This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 356 Calories

Ingredients

• 1 ½ teaspoons salt
• ¼ cup vegetable oil
• 2 cups water
• 1 red bell pepper, diced
• salt and freshly ground black pepper to taste
• 2 bay leaves
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and chopped
• 2 teaspoons cumin seeds
• 8 cloves garlic, minced
• ½ cup finely chopped red onion
• 6 cups vegetable stock
• 1 tablespoon smoked paprika
• 1 large yellow onion, finely chopped
• 2 tablespoons dark rum (Optional)
• 1 pound dried black beans
• 2 teaspoons dried Mexican oregano, crushed between your fingers
• ½ cup sliced hard-boiled eggs (Optional)

Recipe Instructions

Step 1

Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.

Step 2

Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.

Step 3

Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.

Step 4

Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.

Step 5

Ladle soup into bowls and garnish with hard-boiled eggs and red onion.