Caribbean Black Bean Soup - Slow Cooker

"A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort."
 
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Ready In:
16hrs
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • Soak beans overnight in 4 quarts water.
  • Drain.
  • Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
  • Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
  • For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
  • Return to cooker.
  • If you like it souper, leave it as is.
  • Add vinegar and stir well.
  • Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.

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Reviews

  1. First time doing black bean soup in a crock pot. Worked great! I added extra cumin as we love it here. Also had more ham than it called for but it turned out perfect. I had to cook it for about 5 1/2 hours to get the beans as tender as I like them. Served it was some pickled onions on top, hubby loved it!
     
  2. My family loves this. Both my 2-yo and my 4-yo eat bowls FULL of this. We like it best served "chili" style over some brown rice. Thanks for posting this recipe. Oh, and just wanted to add I find the most success when I do the quick soak method for preparing the black beans before putting them in the crock. So, quick soak the beans, put them in the crock, and cook away for 6 hours on high = perfect for us :)
     
  3. Yes sir, this is a keeper, TRUE! ABSOLUTELY LOVE Black Bean Soup too! Tasty, deliscious...took a while! Mashed it, then ate it with a smile!
     
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