Cuban Black Bean Soup (Gluten-Free)
A hearty and flavorful black bean soup with Cuban spices, perfect for a warming gluten-free lunch.
Ingredients
- about 450 g Dried black beans
- 1 medium Onion
- 1 medium Bell pepper
- 4 cloves Garlic
- 6 cups Chicken or vegetable broth
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 Bay leaf
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak black beans in water overnight, then drain.
- 2Heat olive oil in a large pot over medium heat. Add chopped onion and bell pepper and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
- 3Add the drained black beans, chicken or vegetable broth, cumin, oregano, and bay leaf to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until beans are tender.
- 4Remove bay leaf. Use an immersion blender to partially blend the soup until smooth but still chunky.
- 5Stir in lime juice, salt, and pepper. Serve hot.
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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