smokey vegetarian cuban black bean soup

Ingredients

• Servings: 8
• 1 pound dried black beans
• 1/4 cup vegetable oil
• 1 large yellow onion, finely chopped
• 1 tablespoon smoked paprika
• 2 teaspoons cumin seeds
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 cloves garlic, minced
• 2 teaspoons dried mexican oregano, crushed between your fingers
• 2 bay leaves
• 6 cups vegetable stock
• 1 cup diced smoked tempeh bacon (such as lightlife® organic smoky tempeh strips®)
• 2 tablespoons dark (optional)
• 1 jalapeã±o pepper, seeded and chopped
• 2 cups water
• 1 1/2 teaspoons salt
• salt and freshly ground black pepper to taste
• 1/2 cup sliced hard-boiled eggs (optional)
• 1/2 cup finely chopped red onion

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 9 hrs 40 mins


• place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain beans and rinse with fresh water.
• heat oil in a large dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
• mix vegetable stock, black beans, tempeh, , and jalapeno pepper into onion mixture. increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
• pour water into bean mixture; season with 1 1/2 teaspoons salt. cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. remove and discard bay leaves from soup.
• ladle soup into bowls and garnish with hard-boiled eggs and red onion.