5.0 – 2 reviews • Gluten Free
| Total: |
50 min |
| Prep: |
10 min |
| Cook: |
40 min |
| Yield: |
4 servings |
Ingredients
- 2 stalks celery, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon celery seeds
- 3 cloves garlic, minced
- 2 cups cooked black beans (or one 15-ounce can, drained and rinsed)
- 1 tablespoon vegetarian or chicken bouillon base
- 1 bay leaf
- 1 (14-ounce) can diced tomatoes
- Kosher salt and freshly ground pepper
- Serving suggestion: Cubano Sandwiches, recipe follows
Instructions
- Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).
- Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
- Serve with Cubano Sandwiches.
- Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
254 |
| Total Fat |
11 g |
| Saturated Fat |
2 g |
| Carbohydrates |
31 g |
| Dietary Fiber |
11 g |
| Sugar |
5 g |
| Protein |
10 g |
| Cholesterol |
0 mg |
| Sodium |
623 mg |