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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I'm taking with me when I go."
-Erma Bombeck, Iconic American housewife

The refrigerator light goes on...

When I was researching this Cuban classic most of them pureed all of the beans and vegetables and it is often served as a more traditional black bean soup with the addition of the potatoes. I like this version with the chunkiness of the potatoes but some texture from the half of the beans and veggies that are not pureed.

You can make this as spicy as you like. The single jalapeno without other added spice is probably enough for most people. The soup is great topped with a dollop of sour cream or Greek yogurt and a little smoked paprika.


 

Cuban Black Bean and Potato Soup

Servings: 4 | Serving size: 2 1/2 cups

Cooking time: 75 minutes

This recipe can easily be multiplied. This recipe keeps well for about 48 to 72 hours in the refrigerator.

2 tsp. olive oil
1 large onion (diced)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 small jalapeno (minced)
2 15 ounce cans no salt added black beans
4 cups water
1/8 tsp. red pepper flakes (optional)
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 + 1/8 tsp. salt
to taste black pepper
1 tsp. honey
24 ounces red potatoes (cut into 1/2 inch chunks)
4 large green onions (thinly sliced crosswise)

Cuban Black Bean and Potato Soup recipe from Dr. Gourmet

Place the olive oil in a large sauce pan over medium high heat.

Add the onion and cook for about 5 minutes. Stir frequently.

Add half of the red and green peppers and cook for about three minutes.

Remove the pan from the heat and place the jalapeno and half of the cooked vegetables in a blender with one can of the black beans (including the liquid from the can).

Puree until smooth.

Return the pureed bean and vegetable mixture to the pan with the onions and peppers. Add the other can of black beans (again, not drained).

Add the water, red pepper flakes, cumin, chili powder, salt, pepper, and honey.

Stir and place the pan over medium low heat.

Simmer for 15 minutes. Stir occasionally.

Add the potatoes, stir, and simmer for 30 minutes. Stir occasionally.

Add the remaining uncooked diced peppers and the green onion.

Cook for 5 minutes and serve.

Nutrition Facts

Serving size: 2 1/2 cups

Servings: 4

.

Amount Per Serving

Calories 359 Calories from Fat 36
% Daily Value
Total Fat 4g
    Saturated Fat 0.5g 3%
    Monounsaturated Fat 1.5g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 421mg 18%
Total Carbohydrates 69g 23%
    Dietary Fiber 17g 37%
    Sugars 8g
Protein 16g
Vitamin A 30% Vitamin C 150%
Calcium 8% Iron 25%
Vitamin K 64mcg Potassium 1510mg