Delicious and Flavorful Smokey Vegetarian Cuban Black Bean Soup

Enjoy the hearty and rich flavors of this vegetarian twist on a classic Cuban black bean soup. Packed with smoky spices and a variety of vegetables, this soup is a satisfying meal on its own or a delicious starter. Perfect for a comforting weeknight dinner or a chilly afternoon, this recipe is sure to become a family favorite. Prepare this easy-to-follow recipe in just under an hour, and savor the taste of the Caribbean!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon cumin
• 2 teaspoons smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable broth
• 3 cans black beans, drained and rinsed
• 1 cup corn kernels
• 1 can diced tomatoes
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• Sour cream, for garnish
• Fresh lime wedges, for serving

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, red bell pepper, and garlic. Saute until softened, about 5 minutes.
3. Stir in the cumin, smoked paprika, oregano, salt, and black pepper. Cook for an additional 2 minutes to release the spices' flavors.
4. Pour in the vegetable broth and add the drained and rinsed black beans. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
5. Using an immersion blender, puree the soup until desired consistency. If you prefer a chunkier soup, leave some beans whole.
6. Stir in the corn kernels, diced tomatoes, and lime juice. Simmer for another 10 minutes to allow the flavors to blend together.
7. Remove from heat and stir in the chopped cilantro.
8. Serve the soup hot, garnished with a dollop of sour cream and fresh lime wedges on the side.

Interesting Facts