Caribbean Black Bean Soup Recipes

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CARIBBEAN HAM AND BLACK BEAN SOUP



Caribbean Ham and Black Bean Soup image

Bring the fabulous flavors of Island cuisine to your dinner table with this zesty ham and Progresso® black beans soup - ready in just 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 11

1 medium onion, chopped (1/2 cup)
2 cups water
1 cup diced fully cooked ham
1/2 cup frozen whole kernel corn
1 can (15 ounces) Progresso™ black beans, rinsed and drained
1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
2 tablespoons hot-pepper (jalapeño) jelly
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger

Steps:

  • Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook onion in saucepan over medium heat 2 to 3 minutes or until crisp-tender.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 20 mg, Fiber 9 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1370 mg

CARIB BLACK BEAN SOUP



Carib Black Bean Soup image

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.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 12

Number Of Ingredients 16

2 ½ cups dry black beans
6 cups water
3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, chopped
6 stalks celery, chopped, with leaves
2 cups water
8 cups chicken broth
½ teaspoon ground cayenne pepper
1 ½ teaspoons ground cumin
2 tablespoons balsamic vinegar
¼ cup sherry
1 tablespoon soy sauce
½ teaspoon ground black pepper
¼ cup sour cream
¼ cup chopped green onions

Steps:

  • In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
  • In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
  • 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.
  • 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.
  • Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
  • Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 29.6 g, Cholesterol 2.1 mg, Fat 5.1 g, Fiber 6.9 g, Protein 9.5 g, SaturatedFat 1.3 g, Sodium 128 mg, Sugar 2.4 g

15 MINUTE CARIBBEAN STYLE EASY BLACK BEAN SOUP RECIPE



15 Minute Caribbean Style Easy Black Bean Soup Recipe image

This super speedy and easy Black Bean Soup recipe has a Caribbean twist. It's delicious served hot or cold.

Provided by Ivy Larson

Time 15m

Number Of Ingredients 10

2 teaspoons extra virgin olive oil, such as Kirkland's
1 large shallot, finely chopped
1 teaspoon cumin
Pink Himalayan sea salt, to taste
1 box (15 ounces) frozen pureed butternut squash, thawed
1 can (15 ounces) BPA-free canned black beans, rinsed and drained
1/2 cup canned Organic Coconut Milk, like our favorite from ARROYD
3 cups organic vegetable broth
1/4 cup chopped cilantro, plus more for garnish
2 tablespoons fresh lime juice

Steps:

  • Heat the oil in a heavy medium-sized saucepan over medium heat. Add the shallots and saute 2 to 3 minutes. Add the cumin and season with salt to taste.
  • Add the frozen butternut squash and saute until softened, about 2 minutes. Add the beans, coconut milk, and broth. Bring soup to a boil, stirring constantly.
  • Reduce heat to medium-low and simmer for about 3 minutes to let flavors blend. Add in cilantro and lime juice. Season with salt to taste. Use a hand held stick blender to process until smooth and creamy. Serve warm.

Nutrition Facts : ServingSize 2

BASIC GREEN SOUP



Basic Green Soup image

This chard and spinach soup gets complex flavor from slowly cooked onions and lemon juice, while a sprinkle of rice gives it body and a velvety texture. Serve with a swirl of fruity, fragrant extra-virgin olive oil for richness.

Provided by Anna Thomas

Categories     Healthy Soup Recipes

Time 1h

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for garnish
2 large yellow onions, chopped
1 teaspoon salt, divided
2 tablespoons plus 3 cups water, divided
¼ cup arborio rice
1 bunch green chard (about 1 pound)
14 cups gently packed spinach (about 12 ounces), any tough stems trimmed
4 cups vegetable broth, store-bought or homemade
Big pinch of cayenne pepper
1 tablespoon lemon juice, or more to taste

Steps:

  • Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 30 minutes.
  • Meanwhile, combine the remaining 3 cups water and 3/4 teaspoon salt in a soup pot or Dutch oven; add rice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook for 15 minutes. Trim the white ribs out of the chard (save for another use, such as to add to a stir-fry or other soup). Coarsely chop the chard greens and spinach.
  • When the rice has cooked for 15 minutes, stir in the chard greens. Return to a simmer; cover and cook for 10 minutes. When the onions are caramelized, stir a little of the simmering liquid into them; add them to the rice along with the spinach, broth and cayenne. Return to a simmer, cover and cook, stirring once, until the spinach is tender but still bright green, about 5 minutes more.
  • Puree the soup in the pot with an immersion blender until perfectly smooth or in a regular blender in batches (return it to the pot). Stir in 1 tablespoon lemon juice. Taste and add more lemon juice, if desired. Garnish each bowl of soup with a drizzle of olive oil.

Nutrition Facts : Calories 95 calories, Carbohydrate 13.3 g, Fat 3.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 446.7 mg, Sugar 3.4 g

BLACK BEAN SOUP



Black Bean Soup image

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

2 tablespoon canola oil
1 medium onion (diced )
1 Tablespoon minced garlic
1 teaspoon fresh thyme
1 teaspoon fresh minced ginger
1 teaspoon paprika
1 small jalapeno pepper (seeded and minced)
4 cups cooked black beans or 2-3 15oz. cans rinse and drained
1 Fresh tomato (diced )
1 Large potatoes ((about 1-1 and 1/2 cup))
1 large bay leaf
1 tablespoon chicken bouillon powder ((adjust to taste or leave out ))
4 cups broth or more (chicken or vegetarian)
salt and pepper (, to taste)
fresh cilantro/parsley leaves (, optional)
avocado (to serve) (optional )

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 - 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

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.

CARIBBEAN BLACK BEAN SOUP



Caribbean Black Bean Soup image

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

1 cup dried black beans
4 cups water
1 carrot, diced
1 stalk celery, chopped
1 medium onion, chopped
3 garlic cloves, crushed
1 teaspoon dried coriander
1 1/2 teaspoons ground cumin
2 tablespoons vegetable oil
4 cups vegetable stock
1/3 cup uncooked rice
2 oranges, peeled and diced
1/2 cup orange juice
1 tablespoon sherry wine
1/2 teaspoon lemon juice

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

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