Smokey Vegetarian Cuban Black Bean Soup

Name: Smokey Vegetarian Cuban Black Bean Soup
Total time: 580
Yield: 8
Ingredients: 1 pound dried black beans; ¼ cup vegetable oil; 1 large yellow onion, finely chopped; 1 tablespoon smoked paprika; 2 teaspoons cumin seeds; 1 red bell pepper, diced; 1 green bell pepper, diced; 8 cloves garlic, minced; 2 teaspoons dried Mexican oregano, crushed between your fingers; 2 bay leaves; 6 cups vegetable stock; 1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®); 2 tablespoons dark rum (Optional); 1 jalapeño pepper, seeded and chopped; 2 cups water; 1 ½ teaspoons salt; salt and freshly ground black pepper to taste; ½ cup sliced hard-boiled eggs (Optional); ½ cup finely chopped red onion

Recipe by MSTRECKE from allrecipes.com

Dinner,Lunch 10 Hr. 40 Mins.

Ingredients

8 servings

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1 pound dried black beans
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¼ cup vegetable oil
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1 large yellow onion, finely chopped
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1 tablespoon smoked paprika
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2 teaspoons cumin seeds
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1 red bell pepper, diced
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1 green bell pepper, diced
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8 cloves garlic, minced
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2 teaspoons dried Mexican oregano, crushed between your fingers
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2 bay leaves

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6 cups vegetable stock
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1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
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2 tablespoons dark rum (Optional)
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1 jalapeño pepper, seeded and chopped
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2 cups water
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1 ½ teaspoons salt
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salt and freshly ground black pepper to taste
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½ cup sliced hard-boiled eggs (Optional)
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½ cup finely chopped red onion

Instructions

Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.
Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.
Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
Ladle soup into bowls and garnish with hard-boiled eggs and red onion.