Caribbean Style 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

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

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-STYLE BLACK BEAN SOUP



Caribbean-Style Black Bean Soup image

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

1 lb dried black beans, washed and stones removed
3 onions, chopped
1 green pepper, chopped
4 garlic cloves, minced (powdered works fine, too)
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

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

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 PUMPKIN AND BLACK BEAN SOUP



Caribbean Pumpkin and Black Bean Soup image

Categories     Soup/Stew     Bean     Vegetarian     Quick & Easy     Dinner     Lunch     Pumpkin     Fall     Healthy     Vegan     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 teaspoon ground cumin
1 15-ounce can pure pumpkin puree
1 15-ounce can black beans, drained
1 14-ounce can light unsweetened coconut milk
1 cup canned vegetable broth
4 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
3/4 teaspoon grated lime peel

Steps:

  • Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
  • Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.

PUERTO RICAN-STYLE BLACK BEAN SOUP



Puerto Rican-Style Black Bean Soup image

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

1 tablespoon Caribbean jerk seasoning blend
2 15- to 16-ounce cans Caribbean-style or regular black beans, drained
1 1/4 cups canned vegetable broth
3 tablespoons olive oil
2 tablespoons fresh lime juice
Lime wedges

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.

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