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Cuban Black Bean Soup Recipe

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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.

Contributor:  
Contributor:  
Lydia Brown
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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:
4

 

 

 

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