Black Bean Soup, Quick!

Black Bean Soup with Rice

This is a quick and easy way to make Cuban style soup. The fastest method is to only use 2 canned foods: seasoned black beans and fire roasted tomatoes. Simmer them together 10 minutes and Voila! Serve with white rice.

You can step it up a notch by first sautéing onion and green pepper. Then adding garlic, cumin and oregano. Simmer a bit and add red wine vinegar at the end, or a nice thick balsamic vinegar.

It’s great comfort food. Traditional Cuban style is served with hard boiled egg on top. This recipe makes 4 servings.

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, chopped
• 1 large green pepper, chopped
• 1 teaspoon minced garlic
• 1-2 teaspoons oregano
• 1 teaspoon cumin
• 1-15 oz. can black beans, not drained, seasoned if possible
• 1-15 oz can fire roasted tomatoes
• Red wine vinegar or balsamic for the table
• 3 cups cooked white rice
• Hard boiled eggs, chopped, optional

Directions

1. Heat a medium saucepan over medium high heat.
2. Add onion and green pepper and sauté until wilted
3. Add garlic, cumin and oregano and simmer and stir over medium heat 1 -2 minutes.
4. Add black beans and tomatoes. Stir well and simmer 10 minutes
5. Ladle soup into serving bowls. Top with a scoop of rice. You can make a nice looking mound by packing the rice in a scoop or measuring cup. Top with vinegar and chopped eggs
6. Voila!