Spicy Cuban Black Bean Soup

Level: Medium

Prep Time: 45 min

Total Cook Time: 1 hour 15 min

Yield: Serves 4


4 15oz cans of reduced sodium black beans

2 medium yellow onions, chopped

2 medium green bell peppers, chopped

12 strips thick smoked bacon, cooked and chopped

2 bay leaves

8 cups of water

2 tablespoons extra-virgin olive oil

6 cloves garlic, minced

1 jalapeno pepper, minced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon apple cider vinegar

Garnish (optional): Avocado slices, lime wedges, fresh cilantro & sour cream


1. Open cans of beans and pour into a colander in the sink to drain liquid. Rinse with cool water and toss until water runs clear.

2. Combine beans, half of the chopped onion, half of the chopped bell pepper, bacon and water into a large pot.

3. Bring to a boil over high heat, add bay leaves and reduce to low heat

4. Cover and simmer for 20 minutes or until vegetables are soft

5. Meanwhile, heat oil in a large skillet over medium-high heat.

6. Add garlic and cook for about 30 seconds

7. Add jalapeño, remaining onion and remaining bell pepper and continue to cook, stirring occasionally until the vegetables are tender

8. Add cumin, oregano, turmeric powder and salt

9. Cook, stirring constantly, for one minute

10. Add apple cider vinegar, scraping up browned bits

11. Remove bay leaves from first pot and add contents of pan to beans

12. Heat over medium stirring until hot (approximately 4 minutes)

13. Top with garnishes of choice and serve with Cuban bread