Cuban Black Bean Soup – Uncle Bill’s Version

Jun 07, 2023June 7, 20230 4
Cuban Black Bean Soup - Uncle Bill's Version
in Soup

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup dried red lentils
1/2 cup dried brown lentils
2 cups water
2 cans black beans , include liquid
40 fluid ounces vegetable broth or 40 fluid ounces chicken broth
3 tablespoons chicken soup base or 3 chicken bouillon cubes
2 medium potatoes , peeled and cubed into 1/2-inch cubes ( about 4 cups )
1 cup diced celery root or 2 large celery ribs , diced
2 tablespoons butter
1 tablespoon extra virgin olive oil
8 garlic cloves , finely chopped
1 large onion , chopped small ( about 3 cups )
2 teaspoons soy sauce
1 1/2 teaspoons fresh ground black pepper
3 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons crushed dried oregano
4 cups water
1 teaspoon sambal oelek ( paste of fresh chili )
4 tablespoons instant mashed potatoes or 4 tablespoons potato flakes

Nutrision Information

Servings Per Recipe
8
Calories
415
Sugar
5g
Fat
7g
Cuban black bean soup is a staple dish in Cuban cuisine and is enjoyed by many across the world. This recipe for a Cuban black bean soup from Uncle Bill's Version is an excellent take on the classic dish. The use of lentils in the recipe adds an extra layer of flavor and provides additional fiber and protein. The dish is easy to make, filling, and can be enjoyed as a main or side dish with your favorite bread. The soup is also vegetarian and can easily be made vegan by substituting the butter with a plant-based oil. Enjoy this delicious and nutritious soup on a cool fall day or when you need a little comfort food.

Instructions

1.Rinse and pick over the dry red and brown lentils; put into a large pot along with 2 cups of water.
2.Bring to a boil over medium-high heat, reduce heat to low and simmer for 10 minutes.
3.Add in the black beans (including liquid), vegetable/chicken broth and chicken soup base/bouillon cubes.
4.Add in the cubed potatoes and celery root/ribs, bring to a boil, reduce heat, cover and cook for 20-25 minutes or until the potatoes are tender.
5.In a frying pan, heat the butter and olive oil and sauté the garlic and onion until soft, about 5 minutes.
6.Add the sautéed garlic and onion to the soup pot along with the soy sauce, black pepper, chili powder, cumin, oregano, 4 cups of water, and sambal oelek.
7.Continue to simmer uncovered and stir occasionally for about 30 minutes.
8.Add the instant mashed potatoes/potato flakes and stir until well mixed and soup has thickened.
9.Serve hot and enjoy!

PROS

This recipe is hearty, filling, and makes for a wonderful main dish.

The combination of lentils and black beans provides an excellent source of protein and fiber.

The spices in the soup have many health benefits and can boost your immune system.

CONS

The prep time for this recipe can be lengthy so it is best to plan ahead.

The dish has a high amount of sodium due to the broth and soup base/bouillon cubes.

HEALTH & BENEFITS

Cuban black bean soup is loaded with fiber, protein, and antioxidants which help improve heart health, boost digestion, and may even prevent cancer.
The garlic and onion in the dish have antibacterial and antiviral properties which can help ward off infections.
Black beans have a low glycemic index which can help control blood sugar levels and aid with weight loss.
The spices in the dish such as cumin and chili powder are also known to boost metabolism and provide anti-inflammatory effects.

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