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You are here: Home / Food / Caribbean Black Bean Soup with Roasted Garlic and Tomatoes

Caribbean Black Bean Soup with Roasted Garlic and Tomatoes

By Pam Greer 12 Comments

This post may contain affiliate links. Full disclosure on sidebar.

Some of you who read my blog regularly (and believe me, I appreciate it – I know how hard it is to visit every blog every day – there seems to be more and more things on the internet vying for our time), know that I am doing a Year of Beans with Rancho Gordo Beans.   What better recipes to use for my Rancho Gordo beans than Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo

I’ve made lots of black bean soups.  They are tied for my favorite with white bean and ham soup.  Normally I make my black bean soup exactly like my white bean soup, the only difference being the type of bean.  But while browsing through the cookbook, I found this recipe.   The extra step of roasting the garlic and tomatoes sounded intriguing and not too much work.  I was skeptical of a bean soup that didn’t at least have a ham bone in it.  But this was good.  Very good.  I didn’t even miss the meat!  The complexity from the roasted garlic and tomatoes was just enough to elevate this soup.

I made mine in the slow cooker, using dried beans.  Added the roasted garlic and tomatoes during the last hour of cooking.

Caribbean Black Bean Soup with Roasted Garlic and Tomatoes

  • 6 garlic cloves, unpeeled
    2 Tablespoons extra virgin olive oil, plus more for drizzling
    4 whole fresh or canned plum tomatoes, with juice
    Salt
    ½ pound Black Valentine or Black Beans, cooked with reserved broth
    ½ medium yellow or white onion, chopped
    1 jalapeno chili, chopped
    1 medium carrot, peeled and chopped
    1 ½ teaspoon cumin seeds toasted and ground
    1 teaspoon dried oregano
    ½ teaspoon cayenne pepper
    2 cups chicken or vegetable broth
    Freshly ground pepper
    Sour cream for garnishing
    1 avocado, pitted, peeled and sliced for garnishing
    Fresh cilantro leaves for garnishing

Preheat oven to 400 F.
Put the garlic cloves on a sheet of aluminum foil, drizzle with olive oil and wrap in foil. Put the tomatoes in the baking dish. If using fresh tomatoes, cut them in half and put them cut side down in the dish. Season with salt and drizzle with olive oil. Roast the tomatoes and garlic till soft, fragrant and brown about 20 minutes.
Meanwhile, put the beans and their broth in a soup pot and warm over low heat.
In a medium heavy skillet over medium-high heat, warm the 2 Tablespoons olive oil. Add the onion, chili, carrot and sauté till fragrant and beginning to caramelize about 10 minutes.
Add the cooked vegetables, cumin, oregano, cayenne, and chicken broth to the beans.
Peel the roasted garlic cloves. Chop the garlic cloves and tomatoes coarsely. Add the garlic and roasted tomatoes to the beans.
Season with salt and pepper to taste.
Bring to a simmer over medium-low heat and cook till the vegetables are soft and the flavors are blended, about 15 minutes.
Let the soup cool slightly. Transfer about half the soup to a blender. Blend until smooth.
Return to the soup to the pot, stir and adjust the seasoning.
Ladle the soup into warm bowls and garnish with sour cream, avocado slices and cilantro.

Serves 4

 

This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.

Filed Under: Food, Main Dishes, Recipes Tagged With: beans, rancho gordo, soup

About Pam Greer

Pam Greer can be found at her foodie (and wine, and books, and cats) blog: Sidewalk Shoes, at her professional photography business: Pamela Greer Photography, at her daily photography blog: Pamela Greer 365. By the time you've read this, she has probably started another site.

Reader Interactions

Comments

  1. Chris says

    October 21, 2012 at 12:38 pm

    Pinned it! Black bean soup is a favorite of mine. I think the roasted garlic adds a nice touch to this recipe and I look forward to trying it soon.

    Reply
  2. Graziana says

    October 15, 2012 at 7:43 am

    I think I will try this recipe soon, when my cilantro will be ready to be harvested!

    Reply
  3. Deb in Hawaii says

    October 14, 2012 at 11:20 pm

    I love all that cilantro on top and that this soup has so much flavor without the meat. 😉 Thanks for sharing it with Souper Sundays this week.

    Reply
  4. Carol @ Always Thyme to Cook says

    October 15, 2012 at 12:13 am

    Black beans are my favorite. I definitely have to try this soup. Looks delicious. Roasted garlic adds such great flavor.

    Reply
  5. grace says

    October 12, 2012 at 9:41 pm

    now that you mention it, i’ve never made or paid any attention to a black bean soup recipe that didn’t use a ham hock or bacon in some way! i guess it’s worth a shot. 🙂

    Reply
  6. Big Dude says

    October 11, 2012 at 5:56 pm

    sounds good Pam – Are you and Sam Hoffer coordinating yopur posts?

    Reply
  7. La Table De Nana says

    October 11, 2012 at 12:18 pm

    I was just going to say you and Sam:) That’s quite a coincidence..I mean it’s not tomato soup:)

    Reply
  8. June says

    October 11, 2012 at 3:21 pm

    This is going on my list too! It looks and sounds delicious.

    Reply
  9. Lyndsey Chapin says

    October 11, 2012 at 2:48 pm

    We love black bean soup and it is always nice to find a different way to make it. My daughter loves black beans and actually made some black beans and rice for herself for dinner last night. My husband prefers othe beans but will eat black beans. I love them too!

    Reply
  10. Sam @ My Carolina Kitchen says

    October 11, 2012 at 10:34 am

    We are on the same wave length this morning Pam. My Caribbean black bean soup with pumpkin airs in a few minutes.

    Black bean soup is one of my favorites too and I’ve made many versions. I love your garnish of avocado and cilantro. Yum.
    Sam

    Reply
  11. Lydia (The Perfect Pantry) says

    October 11, 2012 at 12:29 pm

    I’ve made a bazillion variations of black bean soup, too. But not this one, so it’s going on my list.

    Reply
  12. Joanne says

    October 11, 2012 at 10:32 am

    I always love hearing about your year of beans! This soup sounds so fresh flavored…love it!

    Reply

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