CARIBBEAN EGGPLANT AND BLACK BEAN SOUP
Make and share this Caribbean Eggplant and Black Bean Soup recipe from Food.com.
Provided by Julie Bs Hive
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 170, Fat 4.2, SaturatedFat 0.4, Sodium 183, Carbohydrate 23.4, Fiber 7, Sugar 7.9, Protein 5.1
BLACK BEAN SOUP
Black Bean Soup - healthy, hearty and satisfying black bean soup loaded with layers of flavors and a good dose of beans, sweet potatoes and other spices. Can be made completely vegan without sacrificing the taste. Absolutely waist-friendly!
Provided by Imma
Categories Main
Time 50m
Number Of Ingredients 16
Steps:
- Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
- Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt .
- Sauce for about a minute or two , add broth then bring to a boil.
- Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes are tender and soup has a creamy consistency.
- Adjust seasonings and thickness of soup according to preference with broth and spices.
- Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado
Nutrition Facts : Calories 306 kcal, Carbohydrate 44 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Sodium 314 mg, Fiber 14 g, Sugar 2 g, ServingSize 1 serving
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
PUERTO RICAN-STYLE BLACK BEAN SOUP
Categories Soup/Stew Food Processor Bean Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Lime Bon Appétit Sugar Conscious
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.
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
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