Veganmofo Day 14:

I bought “Viva Vegan” by Terry Hope Romero recently and have started to make recipes from it. The first recipe I made from the book is this yummy green pepper-onion relish called “Sofrito”. This recipe is super simple to put together and once you have stocked it in your fridge/ freezer, you can use it as a base for a ton of dishes.


Here’s how I made Sofrito:

Cuban Style Black Bean Soup
Cuban Style Black Bean Soup
Yum
Print Recipe
Servings Prep Time
46 serving 10 minutes
Cook Time
45 minutes
Servings Prep Time
46 serving 10 minutes
Cook Time
45 minutes
Cuban Style Black Bean Soup
Cuban Style Black Bean Soup
Yum
Print Recipe
Servings Prep Time
46 serving 10 minutes
Cook Time
45 minutes
Servings Prep Time
46 serving 10 minutes
Cook Time
45 minutes
Ingredients
Sofrito:
  • 5 peppers Green – medium, seeded and chopped finely
  • 2 Onions – large, diced
  • 4 cloves Garlic , peeled and chopped coarsely
  • 1 tsp Paprika
  • 1 tsp Cumin Ground
  • 1 tsp Coriander Ground
  • ¼ cup Olive oil
  • to taste Salt Pepper &
Black Bean Soup:
  • 1½ - 2 cups Sofrito Prepared
  • 2 Tomatoes – ripe, chopped
  • 2 tbsps Tomato paste
  • 2 16 oz . cans Black beans of (or equivalent cooked), rinsed and drained
  • 2 cups Vegetable broth
  • 2 tbsps Red wine vinegar Lime juice or fresh
  • tsps Oregano Dried
  • 1 tsp Paprika
  • to taste Salt Pepper &
Servings: serving
Instructions
To make Sofrito:
  1. In a large heavy skillet, add oil, garlic, green peppers, onions, salt and pepper. Cook on medium-high heat for 10 minutes, stirring occasionally.
  2. Lower the heat to low and cook for another 25 to 30 minutes, stirring occasionally until the veggies cook down and become mushy.
  3. Cool completely and store in a glass container for up to 2 weeks or freeze in 1-2 cup ziplock bags.
To make Black bean Soup:
  1. Heat a soup pot, add sofrito (thawed if frozen), tomato paste and tomatoes; cook until tomatoes turn mushy.
  2. Add black beans, broth and the ground spices along with salt and pepper. Bring to a boil and simmer for 15 minutes.
  3. Next add red wine vinegar; mix well and simmer for another 5-10 minutes.
Recipe Notes

Serve hot with steamed rice or as is with some cheese and sour cream. It tastes pretty good without any added garnishes. Perfect for this chilly weather. Have a wonderful weekend.

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