Cuban Black Bean Soup

Servings: 4
Ingredients:

4 ts Olive oil
1/2 c  Each chopped onion and green
-bell pepper
1 oz Canadian-style bacon, diced
1 tb Fresh cilantro, minced
4    Garlic cloves, minced
1 tb Red wine vinegar
1 1/2 qt Water
5 1/4 oz Sorted uncooked black turtle
-beans, rinsed
2    Pkt instant chicken broth
-and seasoning mix
1/2 ts Each salt, oregano leaves,
-and ground cumin
1 ts Ground red pepper
Cilantro leaves for garnish

In 3-quart saucepan heat oil over medium-high heat; add onion, bell pepper,
bacon, minced cilantro, and garlic; saute until vegetables are softened, 4
to 6 minutes. Add vinegar and saute for 1 minute longer; add remaining
ingredients and bring to a boil. Reduce heat to low and simmer until beans
are tender, about 50 to 60 minutes. Let soup cool slightly. In blender at
low speed, in batches (about 2 cups at a time), process half of soup until
pureed; Return to saucepan with remaining soup and cook, stirring
occasionally, until thoroughly combined and heated. Serve garnished with
cilantro leaves.

Makes 4 servings.

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Posted by Fred Peters.