What is Caribbean Black Bean Soup doing on a cookie blog? I don’t know, but here it is for you to try. I created it for Southern Living at one point. It was for a contest, and the sponsor was Florida Oranges which explains the orange juice. Don’t tell anyone but I love making soup almost as much as desserts — maybe more. I like eating dessert better, though, so that’s why this is a cookie blog and not a soup blog.
I sometimes make this in the slow cooker and add the chicken at the end.
If you want to make it vegan, just use vegetable broth and leave out the chicken. You could also adapt to the Instant Pot pretty easily.
Caribbean Black Bean Soup
1/2 cup diced onion
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 teaspoon minced garlic
1 (14-oz.) can fire-roasted diced tomatoes
1 (8-oz.) can tomato sauce
1 1/2 cups chicken broth
1/2 cup orange juice
1/4 cup tomato paste
1 pound chicken breast tenders
2 (15-oz.) cans black beans, drained
1/2 teaspoon salt
Toppings: diced avocado, chopped fresh cilantro
Sauté onion and next 4 ingredients in hot oil in a Dutch oven over medium heat 2 to 3 minutes or until onion is tender and fragrant. Add garlic, and cook 1 minute.
Stir in tomatoes and next 4 ingredients until well blended. Stir in chicken.
Cover, reduce heat to low, and cook 2 hours. Shred chicken with two forks in Dutch oven. Add black beans, and cook 10 more minutes. Stir in salt. Serve with desired toppings.
Hi Claudia,
Thanks for the feedback on the soup! I appreciate it. About the tomato chunks — my philosophy is the same as yours. Get the kids used to dealing with them and pretty soon they’ll start to miss them. They’ll probably grow up to love tomato junks.
Anna,
I made this soup a couple of weeks ago and forgot to tell you how much we liked it. I froze the leftovers; we ate them last night and it was a winner again. My kids especially like it. (Although they could do without the tomato chunks, but I think it’s good for their character and I like the tomato chunks!).
(BTW, in between the original and frozen leftovers, I made the bean soup that is on the cover of the current Southern Living and it wasn’t nearly as good as yours. In fact, we threw the rest of it away, which almost never happens in our house.)
CPB
Looks delicious, and you still have 5 stars on MyRecipes.
Thanks for talking about this recipe. I think I’ll make it while the family vegetarian is home. It’s a little different than some of the other bean soups we make and it will be good to have the vegetarian and omnivore options.
Soup is always such a good option when it is so freaky cold!
Thanks, Anna. Cleveland is like the Artic tundra and a spicy, hot soup hits the dinner idea on the head
I’ve been reading your blog for some time and have decided it’s time for me to come out of lurkdom 🙂
I saw this recipe earlier in the fall on the website, read it through, thought “Hmm…this sounds really yummy, and that name sounds awfully familiar…”. But I didn’t put two and two together until today! Congrats, Anna. And thanks for the blog – it’s super informative and a connection to my former home in the great state of Texas.
Carribbean, huh. Hmmm. Gotta print this one.
Nice to see a soup recipe. I love black beans.