Caribbean Black Bean Soup Slow Cooker Recipes

SLOW-COOKED BLACK BEAN SOUP

Slow-Cooked Black Bean Soup image

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories Lunch

Time 6h15m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 10

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) vegetable broth
1 teaspoon olive oil
1 cup fresh or frozen corn
Dash pepper
Minced fresh cilantro

Steps:

In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

CARIBBEAN BLACK BEAN SOUP - SLOW COOKER

Caribbean Black Bean Soup - Slow Cooker image

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

Ingredients

1 lb dried black beans, washed and sorted
3 onions, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 ham hocks or 3/4 cup cubed ham
1 tablespoon oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon salt
1/2 teaspoon pepper
3 cups water
2 tablespoons vinegar
sour cream
fresh cilantro, chopped

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.

SLOW-COOKER BLACK BEAN SOUP

Slow-Cooker Black Bean Soup image

Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.

Provided by Ali Slagle

Categories dinner, lunch, beans, soups and stews, appetizer, main course

Time 10h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings

Steps:

In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

CROCK POT CARIBBEAN-STYLE BLACK BEANS

Crock Pot Caribbean-Style Black Beans image

Easy recipe for a weeknight meal. Throw everything in crock pot in the morning and your meal's ready when you arrive home from work or school. Serve with hot cooked rice; tossed salad on the side. Source unknown. Vegetarian friendly! Update February 2009: I used this recipe: Recipe #100408 to replace the ham.

Provided by COOKGIRl

Categories One Dish Meal

Time 6h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans whole reduced sodium black beans, drained
1 (8 ounce) can unsweetened crushed canned pineapple
1/2 cup barbecue sauce
1/2 cup chopped yellow onion
1/3 cup brown sugar
4 -5 vegetarian sausage links or 4 -5 sausage patties (crumbled)
1 tablespoon lime juice
1 tablespoon fresh ginger, grated
2 teaspoons dry mustard
salt, to taste
black pepper, to taste
water or broth

Steps:

Put all ingredients except for water in crock pot.
Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
Serve hot with rice.

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