Cuban Bean Soup

Makes 5 Servings

2 tbsp. olive oil

1 garlic clove, finely chopped

2 tbsp. red onion, finely chopped

1 ripe tomato, chopped

1 can (16 oz.) black beans with juice

1 tsp. cumin

4 cups vegetable broth or water

1 tbsp. wine vinegar or sherry (optional)

salt and pepper to taste

cilantro sprigs

1. In medium pot, heat olive oil over medium heat.

2. Stir in garlic and onion and sauté 5 minutes.

3. Add tomato, then cook another 5 minutes.

4. Add beans, cumin, broth (add less for thicker soup) and wine vinegar, and mix.

5. Reduce heat and simmer for about 10 minutes until heated through.

6. Add salt and pepper to taste and garnish with cilantro.

Recipe and photo courtesy of Latina Magazine.

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