Caribbean Black Bean Soup

Ready in 1h

Try this Caribbean Black Bean Soup recipe, or contribute your own.


4 Garlic; minced
1 1/2 tb Ground cumin
1/2 ts Salt
2 md Onions; diced
1/4 ts Cayenne pepper
1/2 c Flat beer
1/2 c Canned crushed tomatoes
2 tb Butter or margarine
7 c Low-sodium chicken stock; or
1 c Celery; finely chopped
8 oz Black beans; washed and
2 lg Carrots; peeled and diced
1 ts Red hot sauce
1/2 tb Chile powder
3/4 c Dark rum
1 Green bell pepper; seeded
1 Chili peppers; seeded and
1/2 ts Black Pepper; freshly ground
1 Red bell pepper; seeded and
1 tb Fresh cilantro; minced

Original recipe makes 8 Servings



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. Posted to MM-Recipes Digest V4 #303 by "John Weber" on Nov 23, 97

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Calories Per Serving: 124 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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