Cuban Black Bean Soup

By Maito on July 09, 2007

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Ingredients

    Marinated Rice

    1. 5 green onions, thinly sliced
    2. 3 cups cooked brown rice ( from 1 cup dry)
    3. 1 1/2 tomatoes, diced
    4. 1 teaspoon olive oil
    5. 1/4 cup apple cider vinegar ( or white wine vinegar)

    Soup

    1. 2 (15 ounce) cans black beans
    2. 1 tablespoon olive oil
    3. 1 large red onion, diced
    4. 2 jalapenos, with seeds, minced
    5. 2 red bell peppers, diced
    6. 5 garlic cloves, minced
    7. 1 tablespoon ground cumin
    8. 1 1/2 teaspoons dried oregano
    9. 1 quart chicken broth or 1 quart vegetable broth
    10. 2 tablespoons apple cider vinegar ( or white wine vinegar)
    11. cayenne pepper

    Toppings

    1. cilantro
    2. nonfat plain yogurt (optional) or sour cream (optional)
    3. cayenne pepper

Directions

  1. Prepare marinated rice by mixing together the ingredients.
  2. Let marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
  3. Rinse beans in a strainer until canning juices run clear.
  4. Heat olive oil over medium high, and add onions. Saute for a few minutes.
  5. Add jalapenos, bell peppers and garlic; cook until softened.
  6. Stir in spices.
  7. Add broth, vinegar and beans.
  8. Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
  9. Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
  10. Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
  11. Store left-over rice separately from soup, so liquid will not all be absorbed.
 
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