Cuban Black Bean Soup (Sopa de Frijol Negro) recipe

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 All Rights Reserved