Cuban Black Bean Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 whole yellow onion, medium
• 1 whole red bell pepper, medium
• 1 whole green bell pepper, medium
• 6 cloves garlic cloves
• 1.5 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 leaves bay leaf
• 1 can canned diced tomatoes (14.5 oz can)
• 3 cans black beans, canned and drained (15 oz cans)
• 4 cups vegetable broth, low-sodium
• 1 tablespoon red wine vinegar
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• ¼ cup fresh cilantro, for garnish

Instructions

1. 1

   Pour 3 tablespoons of extra-virgin olive oil into a large 5-quart pot and set it over medium heat. Let it warm for 1 minute until shimmering.

2. 2

   While the oil heats, dice 1 medium yellow onion into 1/4-inch pieces and seed and dice both bell peppers (1 medium red and 1 medium green) into 1/4-inch pieces. Peel and finely mince 6 garlic cloves.

3. 3

   Add the diced onion and bell peppers to the hot oil. Sauté, stirring occasionally, until the vegetables begin to soften and the onion turns translucent, about 5-6 minutes. You should smell the sweetness of the peppers as they caramelize slightly at the edges.

4. 4

   Add the minced garlic, 1.5 teaspoons of ground cumin, and 1 teaspoon of dried oregano to the pot. Stir constantly for 30 seconds until fragrant — the spices will bloom and release their aroma. This builds the flavor base.

5. 5

   Pour in the contents of 1 can (14.5 oz) of canned diced tomatoes with their juices, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add 2 bay leaves, 3 cans of drained black beans, and 4 cups of low-sodium vegetable broth.

6. 6

   Bring the soup to a gentle boil over medium-high heat, then immediately lower to medium-low. Simmer uncovered for 20-25 minutes, stirring occasionally. The soup is ready when the flavors have melded and the liquid has reduced slightly.

7. 7

   Stir in 1 tablespoon of red wine vinegar, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Taste and adjust seasoning — the vinegar adds brightness that balances the earthiness of the beans. Remove and discard the bay leaves.

8. 8

   Ladle the soup into bowls and garnish each with fresh cilantro. For a traditional finish, drizzle with extra-virgin olive oil if desired. Serve hot.

Tools you’ll need

• 5-quart pot
• wooden spoon
• knife
• cutting board
• ladle
• measuring spoons
• measuring cups

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