Quick Cuban Black Bean Soup


by Heather Harris-Brady

This is a perfect soup for summer, spicy and bursting with vegetables. You could easily adapt it for vegetarians, but smoked ham is traditional.

You’ll notice I don’t have a step-by-step for you today because I literally threw this together all at once. It’s quick, easy and delicious.

Quick Cuban Black Bean Soup, Serves 8

Two 15-oz cans of black beans

One 16-oz jar of salsa

Two cups of chicken stock (or vegetable stock)

2 t. cumin

3 c. assorted roasted vegetables, chopped (I used butternut squash, sweet potatoes and sweet corn)

1 c. smoked ham, diced

2 avocados, peeled, sliced and tossed with the juice of two limes

Rinse the black beans.

Combine everything but the avocados in a large saucepan and heat to boiling. Divide into bowls and top with the avocado.


See? I told you it was quick! If you feel like turning the oven on it would be great with a side of cornbread or some cheese quesadillas (made with fresh tortillas).


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