Cuban Black Bean Soup

• 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 Braggs
• Pinch of Turmeric
• Pinch of Paprika
• Pinch of Cayenne
• Hot Sauce to Taste

 

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.

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