Quick and Easy Caribbean Black Bean Soup
"I adapted this from my son-in-law's mother's recipe. She was a vegetarian, but I use chicken broth. I live alone, so this recipe serves me for a dinner (can't resist 2 bowls) and lunch the next day. It needs nothing else but crusty bread. Dee-licious!"
- Ready In:
- 22mins
- Ingredients:
- 10
- Yields:
-
2 quarts
- Serves:
- 4-5
ingredients
- 2 (15 ounce) cans black beans
- 2 bay leaves
- 2 (14 ounce) cans chicken broth
- 1⁄2 - 1 red bell pepper, cut into 1/4 inch dice
- 1⁄2 - 1 green bell pepper, cut into 1/4 inch dice
- 2 medium shallots, coarsely chopped
- 4 large garlic cloves, coarsely chopped
- 1⁄4 - 1⁄2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 -4 drops Tabasco sauce
directions
- Drain and rinse beans well under hot water. Add to chicken broth and bay leaves in a large pot. Simmer while preparing veggies.
- Saute red and green pepper and shallots in 1/2 c extra-virgin olive oil, until shallots are translucent. Add garlic, cumin, and oregano and cook for about 2 minutes.
- You may puree the peppers, shallots and garlic, or add the mix to the bean/chicken stock as is. Add tabasco sauce, salt and pepper to taste.
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RECIPE SUBMITTED BY
I'm widowed, so mostly cook for myself, and usually make something quick and easy or use my crockpot for chicken or spaghetti sauce that will last for several days. I have favorite main dish salads and a main dish Black Bean Caribbean Soup that I love.
