Cuban Black Bean Soup

1 lb. black beans, soaked in water overnight
1 gallon chicken stock
1 onion, diced
1 green pepper, diced
1/2 cup celery, diced
1 tbsp. garlic
1/4 tsp. dry mustard
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
2 bay leaves
1/2 lb. diced smoked ham or sausage
1 tbsp. lemon juice

Place all ingredients in stock pot and bring to a boil.
Simmer 2 1/2 to 3 hours.
Puree with a immersion blender.
Garnish with diced red onion, grated hard boiled egg and cooked white rice.

Split Pea Soup

Easy soup to make, and perfect for a cool fall day.

1 onion, diced fine
1/2 cup celery, diced fine
1 cup carrots, diced fine
3/4 gallon chicken stock
1 lb. peas
1 bay leaf
1/4 tsp. crushed red pepper
1/2 lb. smoked ham, diced

Place all ingredients in a stock pot and bring to a boil.  Simmer until peas break down and soup thickens, about 2 hours.

Ropa Vieja

Literally means "torn clothes" due to the shredding of the beef.  Hearty Cuban stew great served with steamed rice.

2 lb. top round roast, split into 4 portions
2 onions, chopped
1 cup carrots, chopped
2 celery stalks, diced
1 red bell pepper, chopped
1 bay leaf
1 tbsp. garlic
1 can chopped tomatoes *Rotel
2 tsp. oregano
1/2 tsp. cumin

Place all ingredients in stock pot and cover with 1 cup red wine and beef stock.
Bring to a boil and simmer for 3 hours or until beef shreds.
*Optional, place in a slow cooker after reaching boil.

Mulligatawney (Chicken Curry) Soup

Slightly spicy soup perfect for a cool autumn dinner.

2 onions, diced
3 celery stalks, diced
1 cup carrots, diced

3/4 cup cocktail sherry
1 tsp. garlic
dash thyme
1 lb. diced cooked chicken
1 bay leaf
1 tbsp. curry powder
1 qt. plus 1 pint chicken stock

1 cup heavy cream


Saute veggies in butter until tender.
Add sherry, bring to boil and simmer 15 minutes.
Add rest of ingredients except cream.  Bring to boil and simmer 25 minutes.
Add cream and return to boil.
Thicken with slurry of cornstarch and water.