Name: Caribbean-Style Black Bean Soup
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Yield: 8-10 serving(s)
Ingredients: 1 lb dried black beans, washed and stones removed; 3 onions, chopped; 1 green pepper, chopped; 4 garlic cloves, minced (powdered works fine, too); 1 ham hocks or 3/4 cup cubed ham; 1 tablespoon oil; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 tablespoon salt; 1/2 teaspoon pepper; 3 cups water; 2 tablespoons vinegar

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Recipe by Amanda Beth

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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:

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ingredients

1 lb dried black beans, washed and stones removed
3 onions, chopped
1 green pepper, chopped
4 garlic cloves, minced (powdered works fine, too)
1 ham hocks or 3/4 cup cubed ham
1 tablespoon oil
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried thyme
1 tablespoon salt
¹⁄₂ teaspoon pepper
3 cups water
2 tablespoons vinegar

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

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@Amanda Beth

Contributor

"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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review by circuswitch

3/5/2006

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.

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review by Kauaian cook

1/8/2006

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!

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review by TishT

2/7/2005

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

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review by Lorac

5/22/2004

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.

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photo by Lorac

5/22/2004

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