Carib Black Bean Soup Recipe -
Carib Black Bean Soup Recipe

Carib Black Bean Soup

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"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
  2. In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
  3. Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
  4. Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
  5. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
  6. Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.
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Reviews More Reviews

Most Helpful Positive Review
Aug 05, 2003

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.

Most Helpful Critical Review
Feb 03, 2013

Needs work. Added LOTS more cumin, should have used less balsamic.

Aug 06, 2007

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

Oct 23, 2008

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!

Oct 20, 2005

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.

Mar 26, 2008

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.

Jan 05, 2007

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.

Dec 13, 2005

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.


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  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 29.6 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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