The interesting blend of spices in this soup will remind you of the traditional Cuban meal of black beans and rice.
Dutch Oven Black Bean Soup
- Prep Time 30 min
- Total 3 hr 30 min
- Servings 6
- Ingredients 12
Ingredients
- 2 2/3 cups dried black beans (1 lb)
- 2 tablespoons vegetable oil
- 1 large onion, chopped (1 cup)
- 3 cloves garlic, finely chopped
- 3 cups Progresso™ beef flavored broth (from 32-oz carton) or vegetable broth
- 3 cups water
- 1/4 cup dark rum or apple cider
- 1 teaspoon liquid smoke
- 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)

Make With
Progresso Broth
Instructions
-
Step1Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans.
-
Step2In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
-
Step3Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender.
-
Step4Carefully pour soup into blender. Cover; blend until almost smooth.
Nutrition
360
Calories
6g
Total Fat
20g
Protein
54g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 60
- Total Fat
- 6g
- 9%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 520mg
- 22%
- Potassium
- 960mg
- 27%
- Total Carbohydrate
- 54g
- 18%
- Dietary Fiber
- 19g
- 77%
- Sugars
- 8g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 30%
- 30%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3 1/2Tips from the Betty Crocker Kitchens
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