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Carib Black Bean Soup

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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servings 199 cals
Original recipe yields 12 servings


  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 78
  1. 95 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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 mak...

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 prepa...

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 ...

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 pur...

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, dr...

I like this reecipe a lot, but with a few changes: 1.) Only add water if necessary 2.) Use canned black beans 3.) Reserve some black beans to add back to the pot after puree-ing (it adds a ...

This soup was awesome! I used the dry beans. I also read the other reviews and only pureed half of the mixture and left half of the beans in the soup and also eliminated the two cups of water. I...