Carib Black Bean Soup

Carib Black Bean Soup

70 Reviews 4 Pics
William Anatooskin
Recipe by  William Anatooskin

“A creamy soup with a touch of Caribbean flavor. Uncle Bill's Tips: If using canned beans, reduce cooking time to 40 minutes after adding the beans. You may also use 2 (7.5 ounce) cans flaked ham if you desire a different flavor. Add ham to cooking pot after adding broth.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
  2. In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
  3. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
  4. Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
  5. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
  6. Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

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Reviews (70)

Rate This Recipe
LAGAMORPH LADY
29

LAGAMORPH LADY

Very good taste! Note: I pureed only a portion of the beans because I could see the soup would be nothing but creamy, and decided I would not puree the beans at all next time I make it--I like having textured black bean soup.

BJDOMINGUEZ
19

BJDOMINGUEZ

This soup is a crowd pleaser- and my two year old LOVED it! Even with extra cooking my beans didn't completely soften which was not a problem after I blended the entire batch. I completely prepared the soup a day early and then set it in a crock pot before we headed out to the pumpkin patch. When we returned a few hours later, the house smelled wonderful and the soup pleased everyone. It is so tasty that we will be having it again soon. Thanks! Update: It is Oct 23, 2008, five years (to the day) after my first review of this soup. We are having it tonight. It is truly a family favorite- a staple of our fall and winter meal plan. It is a great kid-pleaser. BTW, my beans didn't soften up tonight either!

Matt
18

Matt

The most amazing black bean soup!!! Much better with dry beans, canned don't give you the texture you need. The only comment I would make would be to eliminate the 2 cups of water. The broth makes it plenty liquidy, and the extra 2 cups of water make it too thin

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 5.1 g
  • 8%
  • Carbs
  • 29.6 g
  • 10%
  • Protein
  • 9.5 g
  • 19%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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