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Carribean Black Bean Soup

  By Kris Giovanini  

October 26, 2015

This delicious black bean soup can be made on the stove top or in a slow cooker. It's easy to make and freezes especially well.

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2 cups dry black (turtle) beans

1 large onion, chopped

2 stalks celery, chopped

2 carrots, sliced in quarter moons

3-4 cloves garlic, minced

2 fresh green chiles (or to taste), roasted, peeled and minced

2 tomatoes, chopped

Juice of 3 oranges, with some of the pulp

Unsalted vegetable stock to cover

1 bottle dark or Mexican beer (optional)

1 T Chili powder

1 tsp. cumin powder

¼ cup cilantro, minced, for garnish

Sea salt to taste


Soak the beans for 8 hours or overnight. Pour off the soaking water and cover with fresh water or unsalted vegetable stock (or a combination of both).

On the stove, cook at high heat about 1-2 hours or until beans are tender. Do not add any salt or anything containing salt until the beans are tender or they will remain a little crunchy. If using a slow-cooker, it may take longer to get them tender but you can do other things while waiting for them to cook.

When beans are tender, add rest of ingredients (except cilantro) and continue to cook until veggies are tender and flavors have married well.

Puree all or part of the soup and serve topped with a dollop of cashew crème and if desired, salsa, hot suace, cilantro, chopped avocado or guacamole. Enjoy!


Add potatoes, sweet potatoes, butternut squash, zucchini or other summer squash

Substitute other beans: pinto, kidney, Anasazi, or any Native American heritage beans

Add a little coconut milk or coconut water as part of the liquid for a tropical flavor

Substitute lime or lemon juice for the orange juice

Cashew Creme

Soak 1 cup of cashews at least 2 hours or overnight. Blend with juice of 1 lemon and a pich of salt and just enough water to make a thick crème.

This recipe is from vegan chef and author Robert Oser for Check out Robert's recipes at

Notes from Robert:
This is my favorite version of black bean soup. The orange juice and pulp really add a nice touch. As with any bean soup, a slow-cooker makes it a simple operation. This soup freezes wonderfully so make lots and freeze small containers for when cooking is difficult. Serve, perhaps with hot corn bread and a salad on the side.



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