Soup is on my horizon, and needed. Hot outside or not, a soup only needs about an hour to cook to get all the flavors married so it won’t heat your kitchen up terribly. And when you’re at work in their AC, kind of freezing in your summer dress, a hot soup will warm you up and make you feel virtuous. Healthy and protein packed – or at least packed full of fiber – this soup is brothy perfection and will smack you with the jalapeno and you will definitely be going back for more. I hope you get to enjoy this vegan and gluten-free Cuban Black Bean Veg Soup.

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So what makes this soup Cuban? I don’t really know other than it’s what I found when I Googled Cuban spices. I had found a spice mix at the store named Cuban Spice Blend and the ingredients were all things that I use in any Tex-Mex / SW recipe so I had to Google it and find out what they really were, because let’s be real – store-bought spice blends are expensive and full of junk you don’t need. Or can’t pronounce. So Google being the guru of right told me that I would need peppers and onions and spices. So that’s what I did. And boy did I add the spice! Since this was making a very large pot of soup I totally did not seed my jalapenos … so even in a large soup pot, two unseeded jalapenos still pack a large punch. Like suck your cheeks and blow cool air in and out of your mouth. It’s so good, but if you can’t handle the heat then don’t dump in the seeds or ribs – and definitely don’t use two jalapeno’s if making a smaller soup. That would even be too much for me!

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Like with any soup start by chopping and dropping the onions and peppers – I don’t know why but it’s almost always where I start. Then chop up the mushrooms small and add them and let those soften while chopping the zuc’s then add those to the pot and mix. Blend up two cans of beans with some stock to get a little texture for the soup, then add all the rest and blended beans to the pot and let cook about an hour. Then just portion out and enjoy!

Cuban Black Bean Veg Soup, 10 servings

4 Cans Whole Foods Salt Free Black Beans
1 Red Onion, diced small
1 Green Pepper, diced small
1 Red Pepper, diced small
2 Pkg Cremini Mushrooms, diced small
2 Large Zucchini, diced small
3 Tbsp Minced Garlic
2 Jalapeno, minced
3 Tbsp Star Fine Foods White Wine Vinegar
1 Tbsp Cumin
2 Tbsp Oregano
2 Tbsp Dried Cilantro
1 Can Muir Glen Organic Diced Tomatoes
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5 C Imagine Foods Low Sodium Vegetarian No-Chicken Broth

1. In a large soup pot heat one cup broth on medium heat.
2. Chop then drop the onions and peppers.
3. Chop the mushrooms and add to the pot and let soften.
4. Chop the zucchini into medium size pieces and drop into the pot and mix.
5. In the blender dump two cans of rinsed beans and about 2 cups broth and blend.
6. Pour into the pot and add everything else and mix well.
7. Lower heat to simmer and let cook one hour.
8. Portion out and enjoy!