PP: Cuban Black Bean Soup

Chef: Jeanie Hudkins
Makes: 6-8 servings
Prep time: 15 minutes
Cook time: 15 minutes


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 15-oz. cans black beans
  • 1 T chili powder
  • 2 t  ground cumin
  • ⅔ c  salsa
  • 1 T lime juice
  • 3 dashes tabasco sauce


  1. Saute onion and garlic in ¼ c  water until tender.
  2. Add beans, chili powder, cumin, salsa, lime juice, and tabasco/hot sauce, and stir to combine.
  3. Cook for approximately 10 minutes, stirring occasionally.


This soup is delicious in a bowl by itself or as a topping. Try it over a scramble of cooked potatoes, tofu, and corn kernels, topped  with a dollop of guacamole (see picture). YUM!

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