Fast Cuban Black Bean Soup

Starting with canned beans means you can get this Cuban soup on the table in half an hour.

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Course
Soup
Serves
6
Country of Origin
Cuba
Preparation time
0:30
Ingredients

2 tbsp. olive oil
1 garlic clove, finely chopped
2 tbsp. finely chopped red onion
1 tomato, chopped
1 can (16 oz.) black beans, with liquid
1 tsp. ground cumin
1/2 cup vegetable broth or water
1 tbsp. wine vinegar or sherry vinegar (optional)
Salt and freshly ground black pepper
Cilantro sprigs, for garnish

Preparation

In a medium saucepan, heat oil over medium-high heat. Add garlic and onion and cook for 5 minutes. Add tomato and cook another 5 minutes. Stir in beans, cumin, broth (add less for thicker soup), and vinegar,. Reduce heat and simmer until heated through, about 10 minutes. Season with salt and pepper to taste. Serve garnished with cilantro

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