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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2 1/2 cups
dry black beans
celery, chopped, with leaves
ground cayenne pepper
1 1/2 teaspoons
ground black pepper
chopped green onions
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.
Needs work. Added LOTS more cumin, should have used less balsamic.
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!
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
This one is a keeper. I saved some beans and vegetables, but pureed most of the soup. The consistency was excellent, almost creamy. I skipped the soy sauce since I used canned beans and they have plenty of salt.
Amazingly good and worth the effort. You will not be disappointed if you follow the directions as noted. I have made it 5 times now.
I was skeptical about this at first, but it's probably one of the best soups I have ever had. I didn't puree it because I thought having the whole beans would be nice and I doubt I ever will puree it in the future.
Good recipe. I didn't plan this the night before, so hadn't soaked the dry beans. Instead, I substituted 3 cans of black beans. Following some other suggestions I skipped the 2 C. of water, dropped the soy sauce to one teaspoon and I found it too vinegary so next time I would suggest only using 1 T. of balsamic vinegar.
* Percent Daily Values are based on a 2,000 calorie diet.
Carib Black Bean Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 199
** Calories from Fat: 46
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