Cuban Black Bean Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1 tablespoon ground cumin
- 2 leaves
- 2 teaspoons kosher salt
- 2 tablespoons dried oregano
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 1/2 tablespoons sugar
- 1 cup light sour cream
- 1 cup chopped fresh cilantro
- 1 lb dried black beans
- 12 1/2 cups water divided
- 3 1/2 cups chopped green bell peppers (about 3 medium)
- 2 1/2 cups coarsely chopped onions
- 1/3 cup chopped shallot (about 2 small)
- 2 tablespoons chopped fresh oregano
- 2 cups diced peeled avocados
- 2 cups thinly sliced red onions
- 1 1/2 cups chopped chopped 33% -less-sodium smoked cooked h
- 10 teaspoons unsalted pumpkin seeds toasted
- 1/3 cup finely chopped seeded jalapeno pepper (about 2 me
- lime wedge (optional)
- Carbohydrate 34.8623721456904 g
- Cholesterol 7.84000000662755 mg
- Fat 5.50483749343149 g
- Fiber 8.22403694722632 g
- Protein 12.2347837437897 g
- Saturated Fat 2.2621238490953 g
- Serving Size 1 1 serving(s) (422g)
- Sodium 802.889217941443 mg
- Sugar 26.6383351984641 g
- Trans Fat 0.407057023488103 g
- Calories 231 calories
Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally. Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water; puree until smooth. Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.
