Smokey Vegetarian Cuban Black Bean Soup
Description
Vegetarian black bean soup made with tempeh, veggies, and a splash of rum is a hearty, Cuban-inspired meal both vegetarians and meat-eaters will love.
Ingredients
•
1 pound dried black beans
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1/4 cup vegetable oil
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1 large yellow onion, finely chopped
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1 tablespoon smoked paprika
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2 teaspoons cumin seeds
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1 red bell pepper, diced
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1 green bell pepper, diced
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8 cloves garlic, minced
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2 teaspoons dried Mexican oregano, crushed between your fingers
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2 bay leaves
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6 cups vegetable stock
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1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
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2 tablespoons dark rum
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1 jalapeño pepper, seeded and chopped
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2 cups water
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1 1/2 teaspoons salt
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salt and freshly ground black pepper to taste
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1/2 cup sliced hard-boiled eggs
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1/2 cup finely chopped red onion
Directions
1
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.
2
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.
3
Mix vegetable stock, black beans, tempeh, rum, 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.
4
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.
5
Ladle soup into bowls and garnish with hard-boiled eggs and red onion.