Thursday, 4 October 2012

Recipe: Cuban black bean soup with cabbage

This is another recipe I found in the book “Big Vegan” by Robin Asbell . It is simple and oh so very tasty. As usual, I had to search for a tin of black beans. You can use other beans such as kidney, if you can’t find them, but it is well worth looking for black beans, as they have a flavour unique to them.  Organics and import stores are your best bet, and then perhaps health food stores. When you find them, stock up!

What you will need:
1 tbsp olive oil
2 cups chopped cabbage
1 cup diced onion (optional)
1 garlic clove, chopped (optional)
1 large carrot, chopped
2 stalks of celery, sliced
1 tsp ground cumin
Half tsp dried oregano
2 cups vegetable stock
400g can of black beans
400g can diced tomatoes
Half tsp salt

Heat oil in a large pot, over medium heat. Add cabbage, onion, carrot and celery. Saute, stirring, until the onion is golden , about 5 minutes.
Add cumin, garlic, and oregano. Stir for 1 minute and add stock, beans, tomatoes and salt.
Simmer for 10-15 minutes or until vegetables are tender.  Serve. Taste great reheated the next day.


  1. Yum, I love soups with black beans (tins of them are a bit hard to find here, too!)

  2. Sounds delicious! Never thought of putting cabbage in black bean soup before.

  3. Sounds tasty! You need to revise the text instructions to specify when to add in the carrot.

    Also, during MoFo, you might want to disable comment captcha and make it easier for folks to comment. I've had to repeat the code twice now because it's hard to read. Just a thought.

  4. Oops! Fixed now. Thanks.

    Okay, will do as soon as I work out how to...