Caribbean-Style Black Bean Soup

Caribbean-Style Black Bean Soup created by Lorac

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.

Ready In:
12hrs 20mins
Serves:
Units:

ingredients

directions

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

@Amanda Beth
Contributor
@Amanda Beth
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"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."
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  1. circuswitch
    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.
    Reply
  2. Kauaian cook
    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!
    Reply
  3. TishT
    This is a good stick to your ribs soup. It wouldn't be near as good without the vinegar at the end....don't forget it. You won't be sorry. I used a ham bone from the freezer and quick soaked the black beans, then puree'd 1/2 the mixture. I'm looking forward to the leftovers today! Thanks for posting
    Reply
  4. Lorac
    Excellent! A lovely layering of flavors enhanced with a bit of vinegar at the end of cooking. I used a meaty ham bone as well as diced ham. I cut the salt back to 1 tsp and added a few grinds of black pepper. I cooked the soup on High for 4 1/2 hours. Thanks Amanda for a great new way to use up leftover ham.
    Reply
  5. Lorac
    Caribbean-Style Black Bean Soup Created by Lorac
    Reply
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