Fast Cuban Black Bean Soup

Pass a little pitcher of sherry for people to dose their soups at the table if they want to.


Ingredients
2
tablespoons
Olive Oil
1
clove
garlic
2
tablespoons
finely chopped red onion
1
tomato (chopped)
16
ounces
black beans- (with liquid)
1
teaspoon
ground cumin
1/2
cup
vegetable broth or water
1
tablespoon
wine vinegar or sherry vinegar (optional)
salt and freshly ground black pepper
cilantro sprigs- (for garnish)
Directions
In medium saucepan, heat oil over medium-high heat. Add garlic and onion, cook for 5 minutes. Add tomato and cook another 5 minutes. Stir in beans, cumin, broth (add less for thicker soup), and vinegar,. Reduce heat and simmer until heated through, about 10 minutes. Add salt and pepper for taste. Serve garnished with cilantro

The base number of servings for this recipe is 6
OK

Categories 

Soup

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