Caribbean Black Bean Soup
Try this Caribbean Black Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup orange juice
- 1 tbsp cumin
- 1/2 tsp ground black pepper
- 1 cup diced celery
- 1/2 tsp smoked paprika
- 2 tbsp minced garlic
- 4-6 cups water
- 1 cup chopped carrot
- 2 1/2 cups chopped onion
- 1 cup chopped bell pepper (any color)
- 2 tsp corriander
- 1 3/4 tsp kosher or sea salt
- 2 cups dried beans soaked and drained, or 6 cups of cooked beans, rinsed and drained
- 2 1/2 cups shredded zucchini (or diced but i used previously frozen shredded)-if you don't have any, or not in season, feel free to omit
- 1 pint or 15 oz. can of stewed tomatoes alternatively 2 cups of fresh tomatoes
- 1/8-1/4 sp cayenne (depending on your heat preference start easy)
- Carbohydrate 44.4992770983236 g
- Cholesterol 0 mg
- Fat 0.760180366021619 g
- Fiber 15.7135104273459 g
- Protein 14.4608083528751 g
- Saturated Fat 0.119802153471457 g
- Serving Size 1 1 Serving (172g)
- Sodium 548.616089937979 mg
- Sugar 28.7857666709777 g
- Trans Fat 0.183433593026788 g
- Calories 235 calories
Cook soaked beans in a pressure cooker by covering with water and bringing to pressure. Once at pressure, cook for 12 minutes, allow pressure to drop. Alternatively, cover soaked beans with water and bring to boil. Reduce heat to low and cook until tender, about 1½ hoursAdd in remaining ingredients into beans. If needed add additional liquid. Simmer until vegetables are tender and flavors have blended, about 30 minutes. If needed, add additional waterUsing a stick blender, blend some of the soup, keeping a good amount of texture.Serve with your favorite salad and bread! Also makes a great appetizer!
