Meaty 'Cuban Black Bean' Soup recipe

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Ingredients

2 cups dry black beans
2 cups water
2 skinless, boneless chicken breast halves - cut into 1 inch strips
4 (3.5 ounce) links sweet Italian sausage
4 bay leaves
1 teaspoon ground cumin
2 onions, chopped
3 cloves garlic, minced
1 tablespoon sherry
1 (6 ounce) can tomato paste

Nutrition Info

621.4 calories
carbohydrate: 60.7 g
cholesterol: 82.7 mg
fat: 24.8 g
fiber: 14.1 g
protein: 40.2 g
saturatedFat: 8.7 g
servingSize: -
sodium: 856.1 mg
sugar: 7.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, combine the beans with the water and let soak overnight. Beans will double in size so be sure to use a large enough bowl. In the morning, drain and rinse the beans.

  2. In a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and sherry. Add enough water to cover all ingredients.

  3. Bring to a boil and reduce heat to low. Cover and simmer for about 30 minutes, or until beans are tender. Add tomato paste to soup and stir until dissolved.

Recipe Yield

5 to 7 servings

Recipe Note

This recipe is based on the black beans that I eat at my favorite Cuban restaurant. Spoon over rice or eat straight.

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