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.

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.

Per Serving: 199 calories; protein 9.5g; carbohydrates 29.6g; fat 5.1g; cholesterol 2.1mg; sodium 128mg.

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