Carib Black Bean Soup

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.

• Calories: 199 Calories

Ingredients

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

Recipe Instructions

Step 1

In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.

Step 2

In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.

Step 3

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.

Step 4

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.

Step 5

Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.

Step 6

Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.