Cuban Black Bean Soup | Lunch

I prefer to use beans that have already been cooked to aid in digestibility,

although you could use dried beans that have been soaked overnight if you

prefer—the soup will just take longer to cook. The beans and sofrito ingredients

are combined in the cooker at the same time for an easy and delicious soup. I

especially like the addition of sherry in this soup to balance the flavours


1 large yellow onion, chopped

1 large green bell pepper, seeded and chopped

1 jalapeño pepper, seeded and minced

3 garlic cloves, minced

4 cups vegetable broth or water

2 bay leaves

1 tablespoon dried oregano

2 teaspoons ground cumin

1 teaspoon salt, or more to taste

1 teaspoon smoked paprika

¼ teaspoon chili powder

¼ teaspoon freshly ground black pepper

6 cups cooked black beans or 4 (15-ounce) cans beans, rinsed and drained

3 tablespoons dry sherry (optional)

1 teaspoon sherry vinegar or cider vinegar

1 teaspoon liquid smoke

1 ripe Hass avocado, pitted, peeled, and diced, for garnish

1 large ripe tomato, chopped, for garnish

½ cup chopped fresh cilantro, for garnish


1. Combine the onion, bell pepper, jalapeño pepper, and garlic in the slow

cooker. Add the broth, bay leaves, oregano, cumin, salt, paprika, chili

powder, and black pepper. Add the beans, stirring to mix well. Cover and

cook on Low for 6 hours.

2. Remove and discard the bay leaves and stir in the sherry (if using), vinegar,

and liquid smoke. Taste and adjust the seasonings, adding more salt if


3. Ladle 2 cups (or as much as half of the soup) into a blender or food

processor, puree, and stir it back into the rest of the soup in the cooker.

Alternatively, use an immersion blender to puree some of the soup right in

the cooker.

4. Serve hot, topped with the avocado, tomato, and cilantro.

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