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Cuban Black Bean Soup

Posted by on May. 24, 2009 at 9:25 AM
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Cuban Black Bean Soup

Recipe #25661 | 50 min | 10 min prep | add private note
William (Uncle Bill) Anatooskin

By: William (Uncle Bill) Anatooskin
Apr 18, 2002

A delicious and medium spicy soup.

SERVES 16 (change servings and units)

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Ingredients

Directions

  1. 1
    Rinse red and brown lentils in cold water.
  2. 2
    In a medium size saucepan, add lentils and 2 cups of water and bring to boil.
  3. 3
    Reduce heat, cover and simmer for 10 minutes.
  4. 4
    In a medium size cooking pot, add cooked lentils including liquid, black beans including liquid, broth, chicken soup base, cubed potatoes, celery root and bring to boil.
  5. 5
    Reduce heat, cover and simmer for about 10 minutes.
  6. 6
    In the meantime, to a medium size frying pan, add butter, olive oil, chopped garlic and onions and saute' until onions are translucent, about 5 minutes.
  7. 7
    Add onion mixture to soup pot.
  8. 8
    Add soy sauce, black pepper, chili powder, ground cumin, crushed oregano, 4 cups water and bring to boil.
  9. 9
    Add more water if soup is too thick.
  10. 10
    Reduce heat, cover and simmer for about 10 minutes.
  11. 11
    Remove about 1/3 of the soup into a bowl.
  12. 12
    Using an electric blender, blend and return to soup pot.
  13. 13
    Add Sambal Oelek and instant mashed potatoes; stir well to blend.
  14. 14
    Bring soup just to boil.
  15. 15
    Adjust seasonings to taste.
  16. 16
    Serve soup hot.
  17. 17
    NOTE: You can use dried black beans instead of canned.
  18. 18
    You will require 2 cups of dried beans, soak overnight in water.
  19. 19
    Next day, drain and rinse.
  20. 20
    Canned lentils may also be used instead of dried, Will require 1 (19 fluid ounce) can, include liquid.

Heids

Country Cooking

 




by on May. 24, 2009 at 9:25 AM
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