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

Ingredients

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

*** Explore more Cuban Black Bean Soup Recipes »

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