Best Caribbean Ham And Black Bean Soup Recipes
JAMAICAN HAM AND BEAN SOUP
"Island vacation in a bowl" might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.
Nutrition Facts : Calories 312 calories, Fat 9g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 2211mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 9g fiber), Protein 20g protein.
BLACK BEANS AND HAM
From Betty's Soul Food Collection... Cook up some comfort with ham and beans. Cornmeal biscuits are the special topper.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low.
- Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture.
- Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 470, Carbohydrate 66 g, Cholesterol 40 mg, Fiber 11 g, Protein 29 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1720 mg
CARIBBEAN-STYLE BLACK BEAN SOUP
This is from the "Fix-It and Forget-It Cookbook" for slow-cookers. I love this, and do my husband and son. Make sure to add the vinegar at the end, it makes a big, delicious difference! We like ours with fresh cornbread.
Provided by Amanda Beth
Categories Black Beans
Time 12h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in 4 quarts water.
- Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
- Stir well.
- Cover.
- Cook on Low 8-10 hours, or High 4-5 hours.
- For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
- Return to cooker.
- If you like a soup-ier soup, leave as is.
- Add vinegar and stir well.
- Debone ham, cut into bite-sized pieces and return to soup.
- Serve in soup bowls.
- Can be topped with sour cream and fresh cilantro.
Nutrition Facts : Calories 237, Fat 2.8, SaturatedFat 0.5, Sodium 880.1, Carbohydrate 41.6, Fiber 9.8, Sugar 3.5, Protein 13.1
HAM AND BLACK BEAN SOUP
I originally made this slightly spicy soup for my husband, who enjoys black beans. But I ended up loving it, too! Even more compliments came from our neighbors who stopped by and stayed for supper.-Laura Meurer, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.
Nutrition Facts : Calories 202 calories, Fat 3g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 1222mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 14g protein.
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.
Provided by TishT
Categories Black Beans
Time 16h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- 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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