• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Caribbean Black Bean Soup

  • Recipe Submitted by on

Category: Soups, Vegetarian

 Ingredients List

  • 8 oz Black beans; washed and
  • -soaked overnight
  • 7 c Low-sodium chicken stock; or
  • -water (7-8 cups)
  • 1/2 c Flat beer
  • 3/4 c Dark rum
  • 4 Cloves garlic; minced
  • 2 md Onions; diced
  • 2 tb Butter or margarine
  • 1 c Celery; finely chopped
  • 1 Green bell pepper; seeded
  • -and diced
  • 1 Red bell pepper; seeded and
  • -diced
  • 1 Chili peppers; seeded and
  • -minced (up to 2)
  • 2 lg Carrots; peeled and diced
  • 1/2 c Canned crushed tomatoes
  • 1 1/2 tb Ground cumin
  • 1 ts Red hot sauce
  • 1/2 tb Chile powder
  • 1/2 ts Freshly ground black pepper
  • 1/2 ts Salt
  • 1/4 ts Cayenne pepper
  • 1 tb Fresh cilantro; minced


Drain the black beans and combine in a heavy saucepan with the stock, beer,
rum, garlic and half of the onions. Bring to simmer. Cook for 1 to 1 1/2
hours over low heat, stirring occasionally. If the stock evaporates too
quickly, reduce the heat, add up to 2 cups of hot water and continue
simmering. Melt the butter in a saucepan and add the remaining onions, plus
the celery, peppers and carrots. Saute over medium heat until the
vegetables are soft but not mushy, 5 to 7 minutes. Set aside. When the
beans are soft, puree half of the mixture in a food processor fitted with a
steel blade. Return the puree to the saucepan and add the sauteed
vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook for
about 15 minutes, stirring occasionally. Add a little hot water or rum if
it is too thick, or continue to simmer if it is too thin. Serve at once
with a dollop of yogurt or sour cream. Freezes well.

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