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Nutrition Facts
Serving Size 1 (212g) Recipe makes 8 servings The following items or measurements are not included below: 1 ham hocks
Calories 236
Calories from Fat 25		(10%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 880mg		36%
Potassium 957mg		27%
Total Carbohydrate 41.6g		13%
	Dietary Fiber 9.8g	39%
	Sugars 3.5g
Protein 13.1g		26%
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By: DDW

Caribbean-Style Black Bean Soup

Recipe #83647 | ½ day | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Amanda Beth
Feb 11, 2004

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.

SERVES 8 -10 (change servings and units)

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 hock 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

1
Soak beans overnight in 4 quarts water.
2
Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
3
Stir well.
4
Cover.
5
Cook on Low 8-10 hours, or High 4-5 hours.
6
For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
7
Return to cooker.
8
If you like a soup-ier soup, leave as is.
9
Add vinegar and stir well.
10
Debone ham, cut into bite-sized pieces and return to soup.
11
Serve in soup bowls.
12
Can be topped with sour cream and fresh cilantro.

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Featured Reviews for This Recipe

From: circuswitch

On Mar 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.

0 people found this review helpful

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From: Kauaian cook

On Jan 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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From: Dawn

On Feb 18, 2004

I loved the soup. It fit in perfectly with my diet plan. Very tasty, I wouldn't change a thing.

2 people found this review helpful

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From: Tish

On Feb 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

1 person found this review helpful

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