Cuban Black Bean Soup
Cuban Black Bean Soup
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Category
Soup & Stew
Cuisine
Cuban
Servings
4 - 6 servings
Prep Time
5 minutes
Cook Time
1 hour
Ingredients
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1½ pounds black beans
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1½ medium onion, chopped
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1 organic carrot, chopped
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2 pieces organic celery, diced
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3 cloves organic garlic, diced
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2 Heirloom tomatoes (use green Zebra tomato), chopped
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½ tablespoon chile powder
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3 cups chicken stock
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2 cups organic tomatoes, chopped
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1 tablespoon lime juice
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½ sprig thyme
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1 teaspoon cumin
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1 cup dry sherry
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1 tablespoon olive oil
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1 cup cream
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Salt and fresh ground black pepper to taste
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Pico de Gallo Seasoning
Directions
Soak black beans according to package instructions.
Sauté the garlic and veggies. Add the stock and black beans.
Simmer until the beans are soft. Add the cream, lime juice, thyme, sherry and olive oil.
Bring slowly to a boil. Add the tomatoes and cumin.
Serve with a sprinkle of Pico de Gallo.