Best Caribbean Black Bean Soup Recipes

CARIBBEAN PUMPKIN AND BLACK BEAN SOUP

Steps:

• Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
• Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

CARIBBEAN BLACK BEAN SOUP - SLOW COOKER

Steps:

• Soak beans overnight in 4 quarts water.
• Drain.
• Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
• Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
• For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
• Return to cooker.
• If you like it souper, leave it as is.
• Add vinegar and stir well.
• Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.

CARIBBEAN PUMPKIN AND BLACK BEAN SOUP

Steps:

• Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro.
• Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer at least 3 minutes to blend flavors.
• Mix in lime juice and lime peel. Season soup with salt and pepper.
• Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

CARIBBEAN-STYLE BLACK BEAN SOUP

Steps:

• Soak beans overnight in 4 quarts water.
• Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
• Stir well.
• Cover.
• Cook on Low 8-10 hours, or High 4-5 hours.
• For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
• Return to cooker.
• If you like a soup-ier soup, leave as is.
• Add vinegar and stir well.
• Debone ham, cut into bite-sized pieces and return to soup.
• Serve in soup bowls.
• Can be topped with sour cream and fresh cilantro.

CARIBBEAN HAM AND BLACK BEAN SOUP

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook onion in saucepan over medium heat 2 to 3 minutes or until crisp-tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

CARIBBEAN BLACK BEAN SOUP

Steps:

• Bring water and black beans to a boil, simmer 5 minutes.
• Cover tightly and let stand for 2 hours.
• Simmer 90 minutes until beans are cooked. Dump into a colander to drain.
• Saute carrot, celery, onion, garlic, coriander, cumin and vegetable oil.
• Add beans, vegetable stock, and uncooked rice.
• Simmer gently 1 hour.
• Add remaining ingredients and pepper to taste.
• Heat through and serve.

CARIBBEAN EGGPLANT AND BLACK BEAN SOUP

Steps:

• In a 5-quart Dutch oven, heat the oil over low heat. Add green pepper, celery, garlic, and carrots; cover and cook, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the cumin, allspice, oregano, and salt and cook for 2 minutes.
• Add the tomatoes (break them up) and sherry, honey, and the lime rind. Bring to a boil, cover, cook for 15 minutes. Add eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.

CARIBBEAN BLACK BEAN SOUP

Steps:

• 1. Place beans in a colander and pick through, discarding any stones or debris; rinse with cold water. Transfer beans to a 5-quart Dutch oven or pot, and add enough water to cover by 2 inches. Bring to a boil over high heat and cook 2 minutes, then remove from heat, cover and let beans stand 1 hour. Drain and rinse them again. 2. Meanwhile, in a 6-quart pot, warm vegetable oil over medium heat until hot. Add onions and sauté until tender, stirring occasionally, about 10 minutes. Add jalapeños, ginger, garlic, allspice and thyme, and cook, stirring, 3 minutes. 3. Add beans and 8 cups water to mixture in pot, and bring to a boil over high heat. Reduce heat to low, cover and simmer 1 1/2 hours. 4. Add sweet potatoes, brown sugar and salt, raise heat and bring back to a boil. Reduce heat to low, cover and simmer until beans and sweet potatoes are tender, about 30 minutes longer. 5. Transfer 1 cup of the soup to a blender or food processor, and purée until smooth. (Be sure to remove the centerpiece of the blender's cover so the steam can escape.) Return to pot and stir in green onions and cilantro. Serve with lime wedges, if desired. Each serving: About 394 calories, 19g protein, 69g carbohydrate, 6g fat (1g saturated), 15g fiber, 0mg cholesterol, 799mg sodium