Caribbean-Style Black Bean Soup

Total Time
12hrs 20mins
Prep 20 mins
Cook 12 hrs

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.

Ingredients Nutrition


  1. Soak beans overnight in 4 quarts water.
  2. Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
  3. Stir well.
  4. Cover.
  5. Cook on Low 8-10 hours, or High 4-5 hours.
  6. For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
  7. Return to cooker.
  8. If you like a soup-ier soup, leave as is.
  9. Add vinegar and stir well.
  10. Debone ham, cut into bite-sized pieces and return to soup.
  11. Serve in soup bowls.
  12. Can be topped with sour cream and fresh cilantro.


Most Helpful

I loved the soup. It fit in perfectly with my diet plan. Very tasty, I wouldn't change a thing.

Dawn February 18, 2004

The soup was fairly easy to make, and tastes okay. There's nothing wrong with it, it's just not something I'd give raves to. I added a splash of lime juice in addition to the vinegar for a bit more zing.

circuswitch March 05, 2006

We really loved the flavor of this wonderfully healthy bean soup. As per the recipe, I added the ham bone, plus some cubed ham, with the bean mixture. When I blended part of the mixure to thicken the soup, I lost some ham cubes into the blend. In the future, I will hold back the cubed ham until after the blend, to allow the chunks to remain intact. The flavor is wonderful. As others suggested, I did cut down on the salt and pepper somewhat. I've added this to my "A+ Favorites" cookbook!

Kauaian cook January 08, 2006

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