Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Caribbean Black Bean Soup




Source of Recipe


FoodFit


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






Recipe



1. Drain the beans and set aside.

2. 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.

3. Add the beans and broth and bring to a boil quickly over high heat.

4. Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.

5. 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.

7. 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.