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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:

Print Recipe
Cuban Style Black Bean Soup Yum
Cuban Style Black Bean Soup
Course soups stews
Cuisine cuban
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
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 &
Course soups stews
Cuisine cuban
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
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 &
Cuban Style Black Bean Soup
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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