Smoky Vegetarian Cuban Black Bean Soup Recipe

Ingredients

• 1 pound dried black beans
• 0.25 cup vegetable oil
• 1 large yellow onion, finely chopped
• 1 tablespoon smoked paprika
• 2 teaspoons cumin seeds
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 cloves garlic, minced
• 2 teaspoons dried Mexican oregano, crushed between your fingers
• 2 bay leaves
• 6 cups vegetable stock
• 1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
• 2 tablespoons dark rum
• 1 jalapeño pepper, seeded and chopped
• 2 cups water
• 1.5 teaspoons salt
• salt and freshly ground black pepper to taste
• 0.5 cup sliced hard-boiled eggs
• 0.5 cup finely chopped red onion

Instructions

1. Soak black beans in a large container covered with cool water for 8 hours or overnight. Drain and rinse the beans thoroughly.
2. Heat oil in a large Dutch oven or stockpot over medium heat. Sauté yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves. Cook until the onion is translucent and the bell peppers are tender, approximately 6 to 8 minutes.
3. Combine vegetable stock, black beans, tempeh, rum, and jalapeno pepper with the onion mixture. Increase heat to medium-high and bring to a simmer. Then, reduce heat to medium-low and cook until the beans are tender, about 45 minutes.
4. Add water to the bean mixture and season with 1 1/2 teaspoons of salt. Cook, stirring occasionally, until the beans begin to break down and the soup thickens, approximately 30 to 40 minutes. Season with additional salt and pepper to taste. Remove and discard the bay leaves from the soup.
5. Ladle the soup into bowls and garnish with slices of hard-boiled eggs and chopped red onion.

Nutrition

• Calories: 356 kcal
• Fat Content: 10 g
• Fiber Content: 11 g
• Sugar Content: 6 g
• Sodium Content: 884 mg
• Protein Content: 18 g
• Cholesterol Content: 36 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g