Cuban Black Bean Soup (Sopa de Frijol Negro)

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

Makes 6 servings (1 1/3 cups each)

2 2/3 cups dried black beans (1 pound)
2 tablespoons vegetable oil
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
3 cups beef 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 (1 cup)

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.

Nutrition Information: 1 Serving: Calories 360 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 520mg; Total Carbohydrate 54g (Dietary Fiber 19g, Sugars 8g); Protein 20g

Percent Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 8%; Iron 30%

Exchanges: 3 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch:
Looking for an authentic garnish for this flavorful soup? Top servings with chopped hard-cooked eggs and red onions.

Recipe and photograph provided courtesy of Betty Crocker/2007/TM General Mills