Hearty and flavorful Cuban black bean soup

This meaty Cuban black bean soup is a delicious and filling dish that is perfect for a cold winter day. Made with tender pieces of beef and loaded with black beans, vegetables, and spices, this soup is packed with flavor. It's easy to make and can be ready in under an hour. Serve it with crusty bread or rice for a complete meal.

Ingredients

• 1 pound beef stew meat, cut into small cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 bell peppers, chopped
• 4 cloves garlic, minced
• 2 cups dried black beans, soaked overnight and drained
• 6 cups beef broth
• 2 bay leaves
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• 1/2 cup tomato sauce
• Salt and black pepper to taste
• Optional toppings: diced avocado, chopped cilantro, sour cream, and lime wedges

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. In the same pot, add the chopped onion, bell peppers, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the soaked black beans, beef broth, bay leaves, cumin, oregano, smoked paprika, and tomato sauce to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until the beans are tender.
5. Return the cooked beef stew meat to the pot and continue to simmer for an additional 10 minutes to allow the flavors to meld together.
6. Remove the bay leaves from the soup and season with salt and black pepper to taste.
7. Serve the soup hot, garnished with diced avocado, chopped cilantro, sour cream, and lime wedges, if desired.

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