cuban black bean soup

By norkiebean

The interesting blend of spices in this soup will remind you of the traditional Cuban meal of black beans and rice.

Ingredients

• 2 2/3 cups dried black beans (1 lb)
• 2 tablespoons vegetable oil
• 1 large onion, chopped (1 cup)
• 3 cloves garlic, finely chopped
• 3 cups Progresso® beef flavored broth (from 32-oz carton) or vegetable broth
• 3 cups water
• 1/4 cup dark rum or apple cider
• 1 teaspoon liquid smoke
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano leaves
• 1 medium green bell pepper, chopped (1 cup)
• 1 large tomato, chopped

Preparation

Step 1

Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans.
2. In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
3. Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender.
4. Carefully pour soup into blender. Cover; blend until almost smooth.