Caribbean Black Bean Soup Recipes
CARIBBEAN BLACK BEAN SOUP
Delicious vegetarian black bean soup with coriander/cumin seasoning and diced fresh oranges...serve with homemade bread for a nutritious and yummy lunch or light supper. This recipe is from budget friendly and from scratch but you may speed it up considerably by adding drained canned black beans instead of cooking the dry beans. My meat-eating husband even liked this for supper!
Provided by Tigrrress 2
Categories South American
Time 5h
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 369.7, Fat 8, SaturatedFat 1.1, Sodium 32.6, Carbohydrate 60.1, Fiber 10.4, Sugar 12, Protein 13.2
CARIBBEAN BLACK BEAN SOUP - SLOW COOKER
A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort.
Provided by TishT
Categories Black Beans
Time 16h
Yield 8-10 serving(s)
Number Of Ingredients 15
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-STYLE BLACK BEAN SOUP
This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread.
Provided by Amanda Beth
Categories Black Beans
Time 12h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 237, Fat 2.8, SaturatedFat 0.5, Sodium 880.1, Carbohydrate 41.6, Fiber 9.8, Sugar 3.5, Protein 13.1
CARIBBEAN PUMPKIN AND BLACK BEAN SOUP
Categories Soup/Stew Bean Vegetarian Quick & Easy Dinner Lunch Pumpkin Fall Healthy Vegan Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
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.
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