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Cuban Black Bean Soup - Uncle Bill's Version

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“A delicious and medium spicy soup. This is my version for a Cuban Black Bean Soup.”
READY IN:
50mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse red and brown lentils in cold water.
  2. In a medium size saucepan, add lentils and 2 cups of water and bring to boil.
  3. Reduce heat, cover and simmer for 10 minutes.
  4. In a medium size cooking pot, add cooked lentils including liquid, black beans including liquid, broth, chicken soup base, cubed potatoes, celery root and bring to boil.
  5. Reduce heat, cover and simmer for about 10 minutes.
  6. In the meantime, to a medium size frying pan, add butter, olive oil, chopped garlic and onions and saute' until onions are translucent, about 5 minutes.
  7. Add onion mixture to soup pot.
  8. Add soy sauce, black pepper, chili powder, ground cumin, crushed oregano, 4 cups water and bring to boil.
  9. Add more water if soup is too thick.
  10. Reduce heat, cover and simmer for about 10 minutes.
  11. Remove about 1/3 of the soup into a bowl.
  12. Using an electric blender, blend and return to soup pot.
  13. Add Sambal Oelek and instant mashed potatoes; stir well to blend.
  14. Bring soup just to boil.
  15. Adjust seasonings to taste.
  16. Serve soup hot.
  17. NOTE: You can use dried black beans instead of canned.
  18. You will require 2 cups of dried beans, soak overnight in water.
  19. Next day, drain and rinse.
  20. Canned lentils may also be used instead of dried, Will require 1 (19 fluid ounce) can, include liquid.

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