Cuban Black Bean Soup – A vegetarian take

Cuban Black Bean SoupA Cuban Black Soup, I said and the kids looked at me skeptically! The older one even wanted to know if it was because I was missing Fidel Castro! 

When the weather is cold, I need a hearty soup. Something cozy and satisfying. Black beans with their deep smoky flavor is one of my go too ingredients. Naturally flavorful and absolutely magical with most seasonings. I use them for almost anything. Think black bean dal makhani to blackbean nachos. Soy Sauce or tamari (keeps it gluten-free)  works wonders to add a deep flavor boost. It essentially swaps out the salted pork or other meats used traditionally in the recipe to give it a flavor boost.

My Story of Cuban Black Bean Soup

All the dish to simmer all day. Or like me you can use the instant pot. Either way you are assured a rich and creamy soup that is guaranteed to warm the cockles on a cold day.
Cuban Black Bean Soup

The traditional Cuban Black Bean Soup uses a ham hock to create depth of flavor. I personally think that working with slow cooked beans, spices and other natural ingredients helps you boost up the flavor profile without the meat. Meat has its place but not in a deep comforting pot of beans.

A little bit of Soy Sauce

Adding the soy sauce to the base added a depth of rich smokiness without any clashing of other tastes and looks like the kids now have a new favorite. Here is a more traditional version, but mine has more spicy goodness and the kids love it.

Carrot Chimmichuri

For a flavor pop and color, I use a little crema and carrot chimichurri.  And, this recipe can be kept vegan by using vegan sour cream.   Or skip the toppings, just serve this over rice.

All you need to do is believe me when I tell you that the flavors are deep rich and compatible. The deep creaminess of the soup is created by cooking the beans for a long time.  And yes, if you are like me you will probably use your electric pressure cooker and cut down on the cooking time.

However, to get this right I did cook this for almost an hour in the pressure cooker (this includes NPR, etc). January for me must call black beans,

Here is another black bean soup that I had made many moons ago. And the weekend gradually winds down slowly.  And the year turns about two weeks old. Two other recipes includes Black Bean Hummus and Cilantro, Lime and Black Bean Rice.

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Cuban Black Bean Soup

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

A deep flavorful and soulful black bean soup that is guaranteed to chase away your deepest winter blues.

Ingredients

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 4 to 6 cloves of garlic
  • 1 small to medium bell pepper diced
  • 1 carrot, finely diced
  • 1 tablespoon freshly ground cumin
  • 1 teaspoon red cayenne pepper
  • 3 tomatoes, diced (can be subbed with 1/2 can or jarred tomato with juices)
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce (I used the Kikkoman brand)
  • 3/4 cup of dried black beans (soaked for about 4 hours, see note)
  • 4 cups of water
    • To garnish and finish
  • 2 tablespoons sour cream or yogurt
  • 2 tablespoons lime juice
  • 1 medium sized carrot, minced
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon red cayenne pepper

Instructions

  1. Heat the oil and add in the onion and saute for about 4 to 5 minutes. Add in the garlic and the bell pepper and saute for another 2 minutes until soft. If you plan on using the electric pressure cooker for this, you can do this at the base of the pressure cooker.
  2. Add in the carrot, ground cumin, red cayenne pepper and the tomatoes and cook for 3 minutes. Add in the vinegar and the soy sauce and carefully mix in the sofritto or seasoning mix.
  3. Add in the black beans and the water and bring to a simmer.
  4. If using your instant pot cover and cook under high pressure for 35 minutes. Allow a natural release.
  5. On the stovetop, cover and cook on low heat for 3 to 4 hours. You want the beans to begin breaking down to give the soup a deep rich and naturally creamy texture.
  6. If you are pressure cooking, cool remove the cover and mix well. Simmer uncovered for about 5 to 7 minutes on the saute mode until thick and creamy.
  7. To make the sour cream or yogurt topping, beat the sour cream with a tablespoon of water and lime juice.
  8. Mix the carrots with the cilantro, red cayenne pepper and remaining lime juice.
  9. To serve, place into bowls, drizzle with the sour cream topping and sprinkle with the carrot mixture and serve.

Notes

If you absolutely do not have time to pre-soak the beans, fret not. Cook them a longer, about 10 minutes in the pressure cooker and 45 minutes on the stove top.

https://spicechronicles.com/cuban-black-bean-soup/

 

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