EEE Cooks: Sofrito Black Bean Soup (Recipe)

Sofrito Black Bean Soup

We use leftover sofrito to flavor a simple black bean soup. This is an easy “dump” recipe, no cutting board required. We just open some cans of beans and tomatoes and dump in some spices and the soup makes itself.

Servings and Times

Serves: 3

Preparation Time: 2 minutes

Cooking Time: 30 minutes

Tools and Appliances

Pot
Blender

Links Provided By

Alternate Preparations: Black Bean Soup

Ingredients

1 teaspoon vegetable oil

2 tablespoons frozen ice cube sofrito

salt

1 teaspoon powder cumin

14½ ounces petite cut diced with zesty jalapenos tomatoes (Del Monte)

20 ounces canned black beans

to garnish lime

In a large pot, we heat the oil over medium-low heat. We add the sofrito ice cube and start to break it up with a wooden spoon. We cook for a couple of minutes until it is defrosted and fragrant.

Next we add a pinch of salt and the cumin and stir. We open the cans of tomatoes and black beans and add these to the pot (along with the liquid from the black beans). We raise the heat to medium and bring the soup to a boil. When the soup is boiling, we lower the heat, partially cover it, and cook for about 15 minutes to meld the flavors.

We then remove about 1 cup of the soup and puree it in our blender. We add this to the remaining soup and it makes the soup wonderfully creamy. We taste for salt and keep the soup on low heat until ready to serve.

We serve our soup with a lime slice.