Caribbean Black Bean Soup
Recipe type: Soup
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
Serves: 8
Caribbean Black Bean Soup-flavorful, warming soup, packed with protein and antioxidants. Made oil free
  • 2 cups dried beans, soaked and drained, or 6 cups of cooked beans, rinsed and drained
  • 4-6 cups water
  • 2½ cups chopped onion
  • 2 tbsp minced garlic
  • 2½ cups shredded zucchini (or diced, but I used previously frozen shredded)-if you don't have any, or not in season, feel free to omit
  • 1 cup chopped carrot
  • 1 cup chopped bell pepper (any color)
  • 1 cup diced celery
  • 1 pint or 15 oz. can of stewed tomatoes, alternatively 2 cups of fresh tomatoes
  • 1 tbsp cumin
  • 2 tsp corriander
  • 1¾ tsp kosher or sea salt
  • ½ tsp smoked paprika
  • ½ tsp ground black pepper
  • ⅛-1/4 tsp cayenne (depending on your heat preference, start easy)
  • 1 cup orange juice
  1. Cook soaked beans in a pressure cooker by covering with water and bringing to pressure. Once at pressure, cook for 12 minutes, allow pressure to drop. Alternatively, cover soaked beans with water and bring to boil. Reduce heat to low and cook until tender, about 1½ hours
  2. Add in remaining ingredients into beans. If needed add additional liquid. Simmer until vegetables are tender and flavors have blended, about 30 minutes. If needed, add additional water
  3. Using a stick blender, blend some of the soup, keeping a good amount of texture.
  4. Serve with your favorite salad and bread! Also makes a great appetizer!
999 mg of potassium, 102% Vitamin C, 55% Vitamin A, 28% iron, 12% calcium per serving out of 8
Nutrition Information
Serving size:  Calories: 248 Fat: .8 g Carbohydrates: 49.8 g Sugar: 9.8 g Fiber: 13.8 g Protein: 13 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at