Eosinophilic Esophagitis Friendly Cuban Black Bean Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.8(18)
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 1 large red bell pepper, finely diced
- 6 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- 3 cans (15 oz each) black beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1 ½ tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, green bell pepper, and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
- 2
Add the garlic, cumin, oregano, smoked paprika, turmeric, and black pepper. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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