Cuban Black Bean Soup (Dairy-Free)
A hearty and flavorful black bean soup with classic Cuban spices, made without any dairy. Perfect for a warm and comforting lunch.
Ingredients
- about 450 g Black beans (dried)
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 medium Bell pepper (green)
- 4 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 leaf Bay leaf
- 6 cups Vegetable broth
- 2 tablespoons Lime juice
- 0.25 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the black beans thoroughly. Soak them in water for at least 4 hours or overnight. Drain the beans.
- 2Heat olive oil in a large pot over medium heat. Sauté diced onion and bell pepper until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3Stir in cumin and oregano and cook for 30 seconds.
- 4Add drained black beans, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until beans are tender.
- 5Remove bay leaf. Use an immersion blender to partially blend the soup for a creamy texture.
- 6Stir in lime juice. Garnish with fresh cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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