Warm and hearty Cuban black bean soup

Cuban black bean soup is perfect for a chilly fall day. It’s hearty and rich, while being packed full of nutrition to keep your body fueled. Here’s how to whip up a quick batch and all you have to do is ladle and enjoy!

Cuban Black Bean Soup
vegan/gluten-free
6 Servings

Ingredients:
1 T EVOO
1 onion medium size
3-4 garlic cloves
3 celery ribs
1 red Pepper medium size
1 jalapeño, seeded
1 T+ cumin, ground
1 t thyme
2 15 oz cans of black beans
1 14 oz can of coconut milk
juice of 1 1/2 limes
sea salt to taste

Garnish with diced mango, chopped green onions, finely chopped cilantro and grated ginger (optional)

Preparation:
Heat EVOO in a large stock pot with a tightly fitting lid. Put onion, garlic, and celery into a food processor and pulse until chopped. Sauté the onion, garlic and celery in the stock pot until onions are soft. Put the red pepper and jalapeño into food processor and pulse until chopped. Add peppers to the the stock pot and sauté until soft. Add cumin and thyme and continue to sauté for 1-2 minutes. Drain black beans. Add black beans to the stock pot and sauté. Stir in the coconut milk. Add additional cumin and salt to taste. Stir in lime juice and ladle into soup bowls. Garnish with a chutney of mango, green onions, cilantro, ginger, lime juice and salt. If a creamier soup is desired it can be blended before serving.

All Ingredients are available at D&W Fresh Market.