Smokey Vegetarian Cuban Black Bean Soup Recipe

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.