Carib Black Bean Soup

Vegetarian
Gluten Free
Health score
6%
Carib Black Bean Soup
45 min.
12
118kcal

Suggestions


Welcome to a culinary adventure with our Carib Black Bean Soup, a vibrant twist on a classic dish! Perfectly crafted for those who appreciate wholesome vegetarian and gluten-free meals, this soup is not just nourishing but also packed with rich flavors that will delight your palate. Imagine a steaming bowl filled with the goodness of black beans, tender celery, and zesty spices, all coming together to create a comforting yet exciting dining experience.

With just 45 minutes of cooking, you can serve this hearty dish to up to 12 people, making it an ideal choice for family gatherings, casual get-togethers, or even a cozy night in. The addition of balsamic vinegar, sherry, and a kick of cayenne pepper adds an unexpected depth that sets this soup apart from ordinary recipes.

The beauty of our Carib Black Bean Soup lies in its versatility; it can be enjoyed as a starter, an antipasti delight, or even as a mid-afternoon snack. And for those who fancy a creamier finish, don't forget the dollop of sour cream or yogurt on top, along with a sprinkle of fresh green onions for that extra flair!

Join us as we celebrate the wholesome ingredients and the joyful experience of sharing a delicious meal. Dive into the comforting flavors of this hearty soup and let it warm your soul!

Ingredients

  • tablespoons balsamic vinegar 
  • 2.5 cups black beans dry
  • stalks celery with leaves chopped
  • cups chicken broth 
  • cloves garlic chopped
  • 0.3 cup green onions chopped
  • 0.5 teaspoon ground pepper 
  • 1.5 teaspoons ground cumin 
  • 0.5 teaspoon ground pepper black
  • tablespoons olive oil 
  •  onions chopped
  • 0.3 cup cooking sherry 
  • 0.3 cup cup heavy whipping cream sour
  • tablespoon soya sauce 
  • cups water 

Equipment

  • food processor
  • pot
  • blender

Directions

  1. In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
  2. In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery.
  3. Saute until vegetables are softened.
  4. Drain and rinse soaked black beans.
  5. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
  6. Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
  7. Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
  8. Add vinegar, sherry, soy sauce and pepper.
  9. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

Nutrition Facts

Calories118kcal
Protein16.86%
Fat38.93%
Carbs44.21%

Properties

Glycemic Index
25
Glycemic Load
2.46
Inflammation Score
-4
Nutrition Score
6.4634782723759%

Flavonoids

Catechin
0.04mg
Epicatechin
0.03mg
Hesperetin
0.02mg
Naringenin
0.02mg
Apigenin
0.57mg
Luteolin
0.22mg
Isorhamnetin
0.92mg
Kaempferol
0.19mg
Myricetin
0.02mg
Quercetin
4.04mg

Nutrients percent of daily need

Calories:117.8kcal
5.89%
Fat:5.09g
7.83%
Saturated Fat:1.06g
6.64%
Carbohydrates:12.99g
4.33%
Net Carbohydrates:9.09g
3.31%
Sugar:2.43g
2.69%
Cholesterol:5.96mg
1.99%
Sodium:687.43mg
29.89%
Alcohol:0.51g
100%
Alcohol %:0.22%
100%
Protein:4.96g
9.91%
Folate:66.17µg
16.54%
Manganese:0.33mg
16.46%
Fiber:3.9g
15.6%
Vitamin K:12.67µg
12.07%
Vitamin B1:0.14mg
9.31%
Magnesium:34.77mg
8.69%
Vitamin B2:0.15mg
8.54%
Phosphorus:77.09mg
7.71%
Potassium:265.93mg
7.6%
Iron:1.26mg
6.98%
Copper:0.13mg
6.51%
Vitamin E:0.69mg
4.59%
Zinc:0.63mg
4.23%
Vitamin B6:0.08mg
4.15%
Calcium:41.36mg
4.14%
Vitamin A:184.45IU
3.69%
Vitamin B3:0.71mg
3.57%
Vitamin C:2.73mg
3.31%
Selenium:1.57µg
2.24%
Vitamin B5:0.2mg
2.04%
Source:Allrecipes