LOVED how easy this was to make - great option to put it in the crock pot & let that do all the work. I made some tweeks to this recipe - and with the tweeks I think it'd be a 5-start recipe. I subed 2 poblano peppers for the green bell pepper & the jalapenos - we don't like green bell peppers in our home, and leaving the seads in the poblanos gave the heat the soup needed. I was worried about how much "substance" this soup would have since it only has beans/onions/peppers mixed into the broth - would it be too watery? So I added in 1 large diced sweet potato & I'm SO glad I did. It added more depth & body to the soup. Finally, I used the remaining 2/3 can of light coconut milk to make coconut rice. Served the soup over the rice & it was an amazing vegetarian entree. The coconut helped cool off the spice. Loved this re-heated for leftovers. A keeper & worth trying!!
Caribbean Black Bean Soup
StephanieLark Posted: 01/16/13
Chicagobsw Posted: 03/14/13
So very good! The lime juice is a must
Rwaxman Posted: 03/09/13
I loved this too. I used the whole can of coconut milk (1.5 cups) so I decreased the broth. I cooked it all together and it was delicious. I think it would be great with chicken and rice.
Lsbates17 Posted: 09/25/13
This recipe was great, and that is coming from someone who generally prefers meat based dishes! I did not seed the jalapenos, which was certainly the way to go for people who like heat. There was a really nice heat, not so much that you have to go running for water. I would make this soup again. I might even put some ground turkey in it next time as a replacement for chili.
lizly5 Posted: 11/01/13
Amazing soup. This will be added to our go-to recipe list. It's very flavorful yet simple to prepare.