This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.

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Recipe Summary

prep:
10 mins
cook:
4 hrs 15 mins
total:
4 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.

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  • Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.

  • Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.

  • Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

Cook's Notes:

To make ahead, you can do steps 1 through 3 the night before. Store the bowl of the slow cooker in your refrigerator overnight until you are ready to start cooking.

Soup can be partially pureed for a thicker consistency.

Nutrition Facts

191 calories; protein 9.4g; carbohydrates 32.5g; fat 3.1g; sodium 803.5mg. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 5 stars
03/31/2020
Since a bag of dried beans can't be found right now, I used three cans of canned black beans, rinsed and drained. I chopped the celery finely and cooked it with the rest of the vegetables. I used orange bell pepper and chili-ready diced tomatoes since I had those on hand. At last tasting, it was really, really good and once it cooks for the rest of the evening I'm sure it will be outstanding. I was afraid without meat that it would be bland, but it's not bland at all! Thank you, thank you for this. It's going into my files. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2020
Since a bag of dried beans can't be found right now, I used three cans of canned black beans, rinsed and drained. I chopped the celery finely and cooked it with the rest of the vegetables. I used orange bell pepper and chili-ready diced tomatoes since I had those on hand. At last tasting, it was really, really good and once it cooks for the rest of the evening I'm sure it will be outstanding. I was afraid without meat that it would be bland, but it's not bland at all! Thank you, thank you for this. It's going into my files. Read More
(1)
Rating: 5 stars
03/18/2020
3.18.20 I used my Instant Pot® with its slow cooker feature on high and did have to add a little water at about 3 hours. I live in Florida with lots of Cuban restaurants, and this measured up really well to many that I’ve had and enjoyed. The only modification I made was cutting the chili flakes back to 1/2 teaspoon, otherwise, followed the recipe to the letter. When finished cooking, I tasted, gave it a pretty good shot of hot sauce, and garnished with some chopped red onion and cilantro. WorkingCookingMom, thanks for sharing your recipe, we enjoyed it! Read More
(1)
Rating: 4 stars
12/06/2020
This was very good. I served it over rice as a vegetarian meal. I used crushed red pepper instead of red pepper flakes. I don't know if that made a difference, but it was a little spicy for us. I added chopped cilantro at the table. Read More
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