Carib Black Bean Soup Recipe

Carib Black Bean Soup Recipe

How To Make Carib Black Bean Soup

The abundance of Caribbean flavors sets this black bean soup apart from the rest. Enjoy a warm, cream bowl loaded with beans and veggies, all in one dish!

Preparation: 15 minutes
Cooking: 2 hours 30 minutes
Soak Time: 8 hours
Total: 10 hours 45 minutes



  • cupsdry black beans
  • 6cupswater
  • 3tbspolive oil
  • 2onions,chopped
  • 3garlic cloves,chopped
  • 6celery stalks,with leaves, chopped
  • 2cupswater
  • 8cupschicken broth
  • ½tspground cayenne pepper
  • tspground cumin
  • 2tbspbalsamic vinegar
  • ¼cupsherry
  • 1tbspsoy sauce
  • ½tspground black pepper
  • ¼cupsour cream
  • ¼cupgreen onions,chopped


  1. In a medium-size stock pot, add the dried black beans and 6 cups of water.

  2. Cover and let soak overnight.

  3. In another large stock pot, heat the olive oil and add onion, minced garlic and chopped celery. Sauté until the vegetables are softened.

  4. Drain and rinse soaked black beans. Add the pre-soaked beans or drained and rinsed canned beans to the vegetable mixture along with 2 cups of water and broth. Bring to boil, then reduce the heat and simmer.

  5. Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2½ hours, or until the beans are soft.

  6. Puree the soup in batches in food processor or blender. Return the pureed soup to stock pot and simmer. Add vinegar, sherry, soy sauce and pepper.

  7. Serve hot with a dollop of sour cream or yogurt and chopped green onions, and enjoy!


  • Calories: 255.60kcal
  • Fat: 6.96g
  • Saturated Fat: 1.71g
  • Monounsaturated Fat: 3.74g
  • Polyunsaturated Fat: 1.02g
  • Carbohydrates: 34.92g
  • Fiber: 7.09g
  • Sugar: 5.17g
  • Protein: 13.51g
  • Cholesterol: 7.29mg
  • Sodium: 331.28mg
  • Calcium: 84.52mg
  • Potassium: 883.58mg
  • Iron: 2.75mg
  • Vitamin A: 17.23µg
  • Vitamin C: 3.23mg
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