Revolutionary recipe: Caribbean Black Bean Soup

Prep Time: 20 minutes

Cook Time: 60 minutes

Number of servings: 8

Per Serving 233 calories

Fat 1 g

Carbs 44 g

Protein 14 g

8

Ingredients

• 2 cups dried beans, soaked and rinsed, or 6 cups of cooked beans, rinsed and drained
• 4 cups water
• 2 1/2 cups chopped onion
• 2 tbsp minced garlic
• 2 1/2 cups shredded zucchini (or diced, but I used previously frozen shredded)-if you don’t have any, or not in season, feel free to omit
• 1 cup chopped carrot
• 1 cup chopped bell pepper (any color)
• 1 cup diced celery
• 1 pint or 15 oz. can of stewed tomatoes, alternatively 2 cups of fresh tomatoes
• 1 tbsp cumin
• 2 tsp corriander
• 1 3/4 tsp kosher or sea salt
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/8-1/4 tsp cayenne (depending on your heat preference, start easy)
• 1 cup orange juice

Instructions

1. Cook soaked beans in a pressure cooker by covering with water and bringing to pressure. Once at pressure, cook for 12 minutes, allow pressure to drop. Alternatively, cover soaked beans with water and bring to boil. Reduce heat to low and cook until tender, about 1 1/2 hours.
2. Add in remaining ingredients into beans. If needed add additional liquid. Simmer until vegetables are tender and flavors have blended, about 30 minutes. If needed, add additional water.
3. Using a stick blender, blend some of the soup, keeping a good amount of texture.
4. Serve with your favorite salad and bread! Also makes a great appetizer!

Notes