Cuban Black Bean Soup

 

2

tablespoons olive or canola oil

1

large onion, chopped (1 cup)

3

cloves garlic, finely chopped

2 2/3

cups dried black beans (1 lb), sorted and rinsed

1

cup finely chopped cooked ham

3

cups 50% less sodium beef broth

3

cups water

1/4

cup apple cider or apple juice

1 1/2

teaspoons ground cumin

1 1/2

teaspoons dried oregano leaves

1

medium green bell pepper, chopped (1 cup)

1

large tomato, chopped (1 cup)

Chopped hard-cooked eggs , if desired

Additional chopped onions, if desired

• 1 In 4-quart Dutch oven, heat oil over medium heat. Cook 1 cup chopped onion and the garlic in oil 4 to 6 minutes, stirring occasionally, until onion is tender.
• 2 Stir in remaining ingredients except eggs and additional chopped onions; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 2 hours or until beans are tender.
• 3 Serve soup topped with eggs and onions.