|Cuban Black Bean Soup with Tofu Egg garnish stirred in.|
So I tried to take a photo of this soup with the garnish and I liked the blue effect in this one so much I’m using this photo instead but let’s be honest this just isn’t the most photogenic soup. In the world of food, lush salads are the super models with their bright colors and interesting shapes that you can almost taste just by looking at them. While soups and casseroles – well anything saucy – is more that girl next door. You know they’re good and there is something there but it is easy to miss that in a photo. You can’t see it but this soup is smokey and spicy in all the right ways. You’ll want some bread to dip in it or maybe some tortilla chips because you’re going to want every drop of that broth and it just isn’t polite to lick your bowl.
This soup made me think a lot about our friend Cassandra who is in Cuba right now going to Medical School. I miss her pretty much everyday and I can’t wait till we can see each other again. Cassandra -You bring so much joy and fun into my life while being such a loyal friend. I wish everyone had a Cassandra. Love you Grrl.
2 Tablespoon Olive Oil
1/2 Red Onion (diced)
1 Pound Dried Black Beans (rinsed and soaked overnight)
5 1/2 cups Better Than Bouillon – Vegetable (made per instructions on package)
Dash of Liquid Smoke
1/4 cup Rum (or Apple Juice)
1 Bay Leaf (dried)
1 Tablespoons Cumin
1 1/4 teaspoon Oregano (dried)
5 cloves Garlic (minced)
1 Green Bell Pepper (diced)
1 Large Tomato (diced)
1/2 cup Frozen Corn
3 teaspoons Bragg’s Liquid Amino Acids
Pinch of Turmeric
Pinch of Paprika
Pinch of Cayenne
Hot Sauce to Taste
1 Batch of The Tofu Eggs we used in The Cobb Salad (you’ll need 1 Package of Extra Firm Tofu that has been drained and 4 Tablespoons of Nutritional Yeast)
Diced Green Onions
In a large bowl, gently crumble the Tofu into small chunks. Don’t mash it into a paste. Then mix the Tofu and Nutritional Yeast. Keep refrigerated while you make your soup.
In a large soup pot, heat Olive Oil over a medium heat. Cook your Red Onions in the heated Oil for around 5 minutes or until the Onions are tender. Stir the Onions occasionally while they cook.
Stir in all the remaining Ingredients except the Tofu Eggs and heat to a boil. Let boil for 3-4 minutes then reduce heat to a simmer and then cover. Let it simmer for over 2 hours. Betty says it takes 2 hours for the Beans to get tender. We found it to be closer to 4. But just keep checking back and testing your Beans after 2 hours and check the flavor too. If you find the soup is getting too salty just add water 1 Tablespoon at a time to adjust flavor. If it gets too bland add Braggs 1 Teaspoon at a time to adjust the flavor. You can also add a dash of Hot Sauce too.
When you serve your soup top with some Tofu Egg (about 1-2 Tablespoons) and some Green Onion.