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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.

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

  • 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.

  • 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.

  • Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.

  • Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

Nutrition Facts

198.7 calories; 9.5 g protein; 29.6 g carbohydrates; 2.1 mg cholesterol; 128 mg sodium. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2003
Very good taste! Note: I pureed only a portion of the beans because I could see the soup would be nothing but creamy and decided I would not puree the beans at all next time I make it--I like having textured black bean soup. Read More
(33)

Most helpful critical review

Rating: 2 stars
02/03/2013
Needs work. Added LOTS more cumin should have used less balsamic. Read More
(6)
97 Ratings
  • 5 star values: 60
  • 4 star values: 24
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
08/05/2003
Very good taste! Note: I pureed only a portion of the beans because I could see the soup would be nothing but creamy and decided I would not puree the beans at all next time I make it--I like having textured black bean soup. Read More
(33)
Rating: 5 stars
08/06/2007
The most amazing black bean soup!!! Much better with dry beans canned don't give you the texture you need. The only comment I would make would be to eliminate the 2 cups of water. The broth makes it plenty liquidy and the extra 2 cups of water make it too thin Read More
(21)
Rating: 5 stars
10/23/2008
This soup is a crowd pleaser- and my two year old LOVED it! Even with extra cooking my beans didn't completely soften which was not a problem after I blended the entire batch. I completely prepared the soup a day early and then set it in a crock pot before we headed out to the pumpkin patch. When we returned a few hours later, the house smelled wonderful and the soup pleased everyone. It is so tasty that we will be having it again soon. Thanks! Update: It is Oct 23, 2008, five years (to the day) after my first review of this soup. We are having it tonight. It is truly a family favorite- a staple of our fall and winter meal plan. It is a great kid-pleaser. BTW, my beans didn't soften up tonight either! Read More
(21)
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Rating: 5 stars
10/20/2005
This one is a keeper. I saved some beans and vegetables but pureed most of the soup. The consistency was excellent almost creamy. I skipped the soy sauce since I used canned beans and they have plenty of salt. Read More
(16)
Rating: 5 stars
03/26/2008
Amazingly good and worth the effort. You will not be disappointed if you follow the directions as noted. I have made it 5 times now. Read More
(12)
Rating: 5 stars
01/05/2007
I was skeptical about this at first but it's probably one of the best soups I have ever had. I didn't puree it because I thought having the whole beans would be nice and I doubt I ever will puree it in the future. Read More
(12)
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Rating: 4 stars
12/13/2005
Good recipe. I didn't plan this the night before so hadn't soaked the dry beans. Instead I substituted 3 cans of black beans. Following some other suggestions I skipped the 2 C. of water dropped the soy sauce to one teaspoon and I found it too vinegary so next time I would suggest only using 1 T. of balsamic vinegar. Read More
(10)
Rating: 4 stars
08/05/2003
I like this reecipe a lot but with a few changes: 1.) Only add water if necessary 2.) Use canned black beans 3.) Reserve some black beans to add back to the pot after puree-ing (it adds a nicer texture I think) 4.) Add a few dashes of green Tabasco sauce. Yum! Read More
(7)
Rating: 5 stars
10/16/2011
This soup was awesome! I used the dry beans. I also read the other reviews and only pureed half of the mixture and left half of the beans in the soup and also eliminated the two cups of water. I like having some beans in the soup rather than it being all liquid. I made it for a tailgate party and everyone loved it. It has a little kick to it which was the perfect amount of spice. This is definitely a keeper. Read More
(6)
Rating: 2 stars
02/03/2013
Needs work. Added LOTS more cumin should have used less balsamic. Read More
(6)