cuban creole soup
(1 rating)
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I love black bean soup and make it quite often, and I make enough to use the leftovers for this soup the next week. I have also added 2 1/2 extra cups of rice (soaked up most of the soup) put it in a lasagna pan,topped it with cheddar-jack cheese combination and baked at 350 for 30 minutes, for an extra sidedish casserole at a hog roast party we were having. It's yummy either way.
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(1 rating)
yield
serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For cuban creole soup
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4 cblack bean soup, leftover homade, or 2 cans progresso
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1/2 ccelery stalk-diced very fine
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1 smonion- diced
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4 cwater
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5chicken bullion cubes
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1/4 cflat leaf parsley
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1 cantomatoes w/chiles (rotelle)
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1/2 lbground sausage- i use hot
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1 lbsmall size frozen shrimp-peeled,tails removed
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1 cminute rice
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fresh ground black pepper and ,or,red pepper flakes to taste
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do not add salt-bullion is very salty!
How To Make cuban creole soup
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1Roll the sausage into small grape size balls and brown on med. low heat in skillet
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2Add the bullion and tomatoes to the water ,bring to a boil and add the celery,onions and parsley.
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3when celery is tender add the black bean soup,return to boil Add the rice,cover turn off heat and cook as per directions.Add the sausage and drippings,and the shrimp
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4Cover to heat through(at least 20 minutes) -season to taste before serving
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