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Cuban Black Bean Soup Recipe

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This recipe for Cuban Black Bean Soup is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 (15 oz) cans black beans, drained and rinsed
1 large onion, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 medium red pepper, chopped
2 bay leaves
2 tsp cumin
2 tsp smoked paprika
1 pkg Sazon (opt)
2 cups veg broth
juice of 1 orange and orange halves from that orange
salt and pepper to taste

GARNISH:
diced tomato
diced onion
lime wedges

may also use:
sour cream
avocado
cilantro
jalapeno
corn chips, etc
Directions:
Directions:
1. Put everything accept orange juice in a pot and simmer for about 40 minutes. (Adding extra water as needed ~ 1 cup)
2 Remove orange halves and bay leaves.
3, Puree with immersion blender. ( May save out about 1 or 2 cups and add back after pureeing)
4. Add OJ and cook for about 5 more minutes
5. Serve with desired garnishes.
Number Of Servings:
Number Of Servings:
4

 

 

 

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