A viewer requested on my Not the Perfect Cook Facebook page to show a way to make Cuban Black Bean Soup without having to cook it, all day. So here it is - an easy Cuban Black Bean Soup!



3 cans black beans, rinsed and drained 

1 onion, quartered 

1 clove garlic 

2 teaspoons cumin 

2 Tablespoons blender salsa (recipe below)

2 to 5 cups of chicken broth (depending on how thick/thin you want your soup)

diced onions (for topping)

cilantro (for topping)

Greek yogurt for topping

More blender salsa, if desired, for topping

In a blender, puree beans and everything else. Add chicken broth if needed, to help blend. Heat 1 Tablespoon olive oil in a pot then add the blender mixture. Add 2 cups reduced sodium chicken broth. Simmer for 15 minutes. Top with diced onions, cilantro and a dollop of Greek yogurt if desired. Add more blender salsa on the top as well, if desired. 


4 to 5 tomatoes, stemmed (or you can use 1 can of diced tomatoes with chiles)

1 onion, quartered

1 large bunch of cilantro

1 lime, juiced

salt and pepper to taste

Place all ingredients int he blender, then blend! This recipe is easily doubled. Store in an airtight container in the refrigerator. 


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