Smokey Vegetarian Cuban Black Bean Soup

Prep Time:
15 mins

Cook Time:
1 hr 25 mins

Additional Time:
8 hrs

Total Time:
9 hrs 40 mins

Servings:
8

Yield:
8 servings

Ingredients

Directions

Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.

Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.

Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.

Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.

Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Nutrition Facts (per serving)

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