Cuban Black Bean Soup

  • 2 cups black beans; soaked
  • 1 large onion; diced
  • 2 medium carrots; diced
  • 2 tbsp. olive oil
  • 1 clove fresh garlic; minced
  • 1 tbsp. fresh ginger; peeled and minced or grated
  • 2 bell peppers; seeded and diced
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1 tbsp. cumin
  • 1 tbsp. coriander
  • 1 tbsp. chili powder
  • ½ tsp. oregano
  • 2 cups canned diced tomato
  • 1 cup tomato sauce
  • 1 tbsp. tamari soy sauce
  • 2 tbsp. red wine vinegar
  • 1 quart homemade vegetable stock
  • ½ cup cilantro; washed, dried, and chopped

In a medium stock pot, place beans and enough water to cover by a few inches. Bring to a boil, and reduce to a simmer. Cook gently until tender, drain, but do not rinse! Set aside. In a large stock pot, sweat onions and carrots in oil until tender, do not allow to brown. Add garlic, ginger, peppers, and spices. Cook until softened and fragrant. Add tomatoes, tomato sauce, tamari, and vinegar. Add enough stock to cover and bring soup to a simmer. Add half of the beans and puree the soup using an immersion blender. Add remaining beans and cilantro. Taste and adjust seasoning if needed

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