The Black Bean Soup is prepared with Caribbean herbs and vegetables and garnished with crumbled double fried green plantains. The crunchiness of the plantains complement the creamy texture of this delicious black bean soup. Furthermore, the black beans are high in fiber and flavonoids for a perfectly healthy and sustainable filling dish. Therefore, the black bean soup is an excellent high-protein meal for most individuals and especially for vegans and vegetarians.
The Cubans prefer the black beans that are stewed with Caribbean flavors and served over white rice. Click on the link to learn how to prepare Stewed Beans.
For this recipe, I cooked the dry black beans, using a pressure cooker. Click on the link to learn how to cook Dry Black Beans with a Pressure Cooker. If you do not have a pressure cooker, don’t panic because we have another link on how to cook Dry Beans on the Stovetop.
Let’s Get Ready to Add the Ingredients to the Soup!
Place the cooked black beans with liquid (whether cooked with pressure cooker or stovetop) into a large saucepan.
I normally cook 1 pound of dry beans with 6 cups of water. See links above for cooking dry beans.
Add 2 tablespoons of sofrito, 3 minced garlic cloves and 2 tablespoons of extra olive virgin oil.
Sofrito is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma. Click on the links to learn how to prepare a large batch of Sofrito or How to Make Sofrito for a Single Meal.
Add the remaining ingredients: ½ teaspoon dry oregano leaves, 1 teaspoon adobo without salt, 2 teaspoons ground cumin, ½ teaspoon black pepper and 3 teaspoons salt (low sodium).
Time to Simmer the Black Bean Soup!
Stir all the ingredients until well blended. Simmer for 1 hour uncovered. If the sofrito is frozen, it will dissolve when the soup starts simmering.
After one hour of simmering, give the soup a quick stir.
Mashing the Cooked Black Beans!
Scoop up 2 cups of black beans soup and place in a small bowl.
Mash the 2 cups of cooked black beans with a potato masher in bowl. The mashed black beans will serve as a thickener.
Place the mashed cooked black beans back into the saucepan.
Stir mashed beans well into the black bean soup. Simmer for another 30 minutes uncovered.
Black Bean Soup is Ready!
After 30 more minutes of simmering, the soup is done and ready to be consumed!
Serve yourself a bowl of this delicious high-protein black bean soup garnished with crumbled double fried green plantains (Tostones). Click on link to learn how to prepare Double Fried Green Plantains. Use a mortar and pestle to mash the double fried green plantains. You can also garnish the black bean soup with crackers or chopped onions if you so desire.
Click on the button below to watch my YouTube Video on How to Prepare Black Bean Soup.
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Black Bean Soup
- Prep Time: 12 Minutes
- Cook Time: 1 Hour 30 Minutes
- Total Time: 1 hour 42 minutes
- Yield: 8 Servings 1x
Description
An excellent high-protein soup prepared with Caribbean herbs, spices and vegetables and garnished with crumbled double fried green plantains!
Ingredients
- 1 pound of cooked dry black beans with liquid
- 2 tablespoons sofrito
- 3 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dry oregano leaves
- 1 teaspoon adobo without salt
- 2 teaspoons ground cumin
- ½ teaspoon black pepper
- 3 teaspoons salt (low sodium)
Instructions
- Pour cooked black beans with liquid into a large saucepan.
- Add the remaining ingredients to saucepan. Stir well.
- Simmer for 1 hour uncovered.
- Remove 2 cups of cooked dry black beans from saucepan into a small bowl.
- Mash the cooked black beans with a potato masher. Place the mashed black beans back into the black bean soup. Stir mashed beans well into the black bean soup.
- Simmer for an additional 30 minutes uncovered.
- Garnish with crumbled double fried green plantains, crackers or chopped onions.
Notes
Visit my food blogging website for recipe on how to prepare double fried green plantains. Use a mortal and pestle to mash the double fried green plantains.
- Category: Soups and Stews
- Cuisine: Puerto Rican
Keywords: Black Bean Soup
2 Comments. Leave new
Easy way to thicken the soup is a can of refried beans.
Hi Kristina, I try to avoid canned food items as much as possible and therefore, use the same beans and liquid from the homemade beans to thicken the soup. However, thank you for your information about using refried beans in can for those individuals that would like to thicken their soup with this method.