The Vegan Table: Cuban Black Bean Soup

The Vegan Table: Cuban Black Bean Soup

The Vegan Table: Cuban Black Bean Soup

So yummy!  But if you are trying out the recipe, PLEASE do not do the whole portion suggested by the book, cut it down by half, as the soup is quite filling, and it took 3 people in my family 3 days to finish the soup.  It was rich with fragrance of banana, coconut, and full of spices.

The soup doesn’t look very appealing on its own, so I definitely suggest taking the advice from the cookbook to garnish the soup with finely chopped red bell peppers for the color contrast.

Other bloggers who tried it also seem to like the soup!  Although there is one blogger who mentioned some hesitance of having fruit (ex., banana) in the soup.  Here’s what other bloggers think about it:
http://kahakaikitchen.blogspot.com/2014/05/cuban-black-bean-soup-with-cashew-sour.html
http://chachalifestyle.blogspot.com/2012/06/cuban-black-bean-soup.html
http://angstlovesspinach.blogspot.com/2009/11/not-everyone-likes-fruit-in-soup.html

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in autumn, banana, bell pepper, black bean, chili, Chinese mahogany/toona, coconut milk, cumin, Food and drink, ginger, red pepper, spring, summer and tagged , . Bookmark the permalink.

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