Caribbean Black Bean Soup
Source of Recipe
foodfit.com
List of Ingredients
- 2 cups dried black turtle beans, soaked
- 1 strip bacon, diced
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 1 tablespoon minced jalapeño chili pepper
- 2 tablespoons Caribbean jerk seasoning blend
- freshly ground black pepper
- 1 clove garlic, minced
- 6 cups low-sodium canned chicken or vegetable broth
- salt to taste
- 1/4 cup cilantro leaves, for garnish
- 8 lime wedges, for garnish
- 4 tablespoons non-fat sour cream, for garnish
Instructions
- Drain the beans and set aside.
- Cook the bacon in a 4-quart pot over low-medium heat for 2 to 3 minutes. Add the onion, celery, green pepper, jalapeño pepper and jerk seasoning, season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.
- Add the beans and broth and bring to a boil quickly over high heat.
- Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.
- Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.
- Serve the soup in warm bowls and garnish with cilantro, limes and a dollop of sour cream.
- NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.
Final Comments
Serving Size: about 1 cup
Number of Servings: 8
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