Cuban Creole Soup

Cuban Creole Soup Recipe

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Pamela Ricer


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.


★★★★★ 1 vote

soup-6 casserole-12+ read note
1 Hr
1 Hr


  • 4 c
    black bean soup, leftover homade, or 2 cans progresso
  • 1/2 c
    celery stalk-diced very fine
  • 1 small
    onion- diced
  • 4 c
  • 5
    chicken bullion cubes
  • 1/4 c
    flat leaf parsley
  • 1 can(s)
    tomatoes w/chiles (rotelle)
  • 1/2 lb
    ground sausage- i use hot
  • 1 lb
    small size frozen shrimp-peeled,tails removed
  • 1 c
    minute rice
  • ·
    fresh ground black pepper and ,or,red pepper flakes to taste
  • ·
    do not add salt-bullion is very salty!

How to Make Cuban Creole Soup


  1. Roll the sausage into small grape size balls and brown on med. low heat in skillet
  2. Add the bullion and tomatoes to the water ,bring to a boil and add the celery,onions and parsley.
  3. when 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
  4. Cover to heat through(at least 20 minutes) -season to taste before serving

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About Cuban Creole Soup

Course/Dish: Beef Soups Bean Soups
Other Tag: Quick & Easy

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