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Cuban Black Bean Soup

average rating

rate/review

prep time

20 min

total time

35 min

makes

8 servings, 1 cup each

photo by:

kraft

recipe by: kraft

What You Need

1 medium onion, chopped

4 cloves garlic, minced

1 Tbsp. ground cumin

2 Tbsp. oil

3 cans (19 fl oz/540 mL each) black beans, undrained, divided

1 can (10 fl oz/284 mL) chicken broth plus 1 can water

1 can (19 fl oz/540 mL) chili-style stewed tomatoes, undrained

Make It

COOK and stir onion, garlic and cumin in oil on medium-high heat in large saucepan 3 min. or until onion is tender; remove from heat.

PLACE 1 can of the undrained beans and the broth in blender or food processor container; cover. Blend until puréed. Add to ingredients in saucepan. Repeat with second can of undrained beans and water. Add remaining can of beans and tomatoes; mix well.

BRING to a boil on medium-high heat. Reduce heat to low; simmer 15 min., stirring occasionally. Ladle the soup into each bowl; top with cheese.

kraft kitchens tips

Serving Suggestion

Top this delicious soup with low-fat sour cream or Kraft Tex Mex Shreds for added flavour and serve with your favourite Christie's whole grain crackers.