"Hunger is the best sauce in the world."--Cervantes

Cuban Black Bean Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Cuban Black Bean Soup, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Brown
Added: Saturday, March 29, 2008


1/3 cup olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 1/2 large cloves garlic, chopped
2 stalks celery chopped
1 1/2 cups water
2 cubes beef bullion
3/4 tsp ground cumin
3/4 tsp oregano
1 tbsp wine vinegar
3 cups cooked black beans, (2-1 lb cans drained)
1 tsp dry mustard

Marinated Rice
1 cup cooked rice
1/2 cup chopped mild onion
3 tbsp each olive oil & white wine vinegar

Saute veggies in olive oil until soft, stirring often. Add remaining ingredients except marinated rice. Bring to boil, cover, reduce heat and simmer for 30 minutes. Add water to desired consistency. Serve with Marinated Rice.

For Rice: combine ingredients and refrigerate for at least 1 hour.

Number Of Servings:
Number Of Servings:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!