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
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


  • 1Roll the sausage into small grape size balls and brown on med. low heat in skillet
  • 2Add the bullion and tomatoes to the water ,bring to a boil and add the celery,onions and parsley.
  • 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
  • 4Cover 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