Caribbean Black Bean Soup

Posted January 5, 2015 by Marc Gottlieb
This is the second soup recipe I developed. It is sweet with allspice and onions and carrots, earthy from cumin and black beans. It has a hint of depth from the wine. It never fails to revive me when I get the winter blahs.

Posted in : Cuisines :
  • Prep Time : 25 min
  • Cook Time : 90 min
  • Ready Time : 1 hour, 55 min

Servings

16 servings

Ingredients

  • 250 grams black beans
  • 500 grams onions chopped
  • 350 grams carrots sliced
  • 10 grams hot pepper
  • 260 grams canned tomatoes crushed
  • 30 mililiters oil
  • 350 grams celery
  • 1/2 tablespoon allspice ground
  • 1/4 teaspoon cumin ground
  • 1 whole bay leaf
  • 1/2 teaspoon black pepper
  • 1 tablespoon salt
  • 1/2 fresh lemon juice
  • 4 liters water
  • 1/2 cup red wine

Directions

  1. Prepare black beans. Retain cooking liquid.
  2. Brown onions and garlic in oil. Add carrots and celery. Saute until soft.
  3. Add beans with their cooking liquid. Add water up to 4 liters.
  4. Add crushed tomatoes, hot pepper, bay leaf, spices, salt, pepper and lemon juice.
  5. Bring to a boil. Lower heat and simmer for 90 minutes.

For a heartier soup, use an immersion blender and pulse for 2-3 seconds only to grind up the beans, which will thicken the soup.

This soup is better the following day.

Nutritional Information

Servings Per Recipe: 16 servings

Amount Per Serving

Calories: 96

  • Total Fat: 2.2g
  • Cholesterol: 0mg
  • Sodium: 534mg
  • Total Carbs: 13.7g
  •     Dietary Fiber: 4.4g
  • Protein: 3.9g