Instant Pot Caribbean Black Bean Soup

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For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher. This is a very good recipe. I reduced the soy sauce because my beans were salty even after rinsing. The celery leaves add a nice flavour and the sherry gives a wonderful depth of flavour - don't leave it out. My only complaint is the cayenne - I think half a tsp tasted harsh although it did mellow out by the next day.

Add peppers and onions and cook, stirring frequently, until softened but not browned, about 3 minutes. Add garlic, jalapeño, cumin, and dried chili flakes and cook, stirring constantly until fragrant, about 1 minute. Add chipotle and adobo sauce and stir to combine.

I wanted to like this soup--I love bean soup in general-- but I couldn't get past the soy sauce. I normally like the flavor but it didn't work for me here. Soup was too sweet for my taste. Other than omitting the sour cream, I followed the recipe . From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.

This is a change which I highly recommend. Some people finished their soup with a splash of vinegar, sugar and more seasoning to taste. This recipe is so flavourful, vibrant and a nice way to transition from summer to the cooler months. It would make the perfect soup bowl to curl up to with a good book.

This makes for a perfect meal for a busy winter day when you need comfort without the calories. And you know this doesn’t take hours to make. You simply have to saute the veggies along with the spices and seasoning.

Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes. Meet my favorite black bean soup! It takes advantage of canned black beans and comes together quickly. Yet the soup tastes remarkably fresh thanks to the carrots, celery and garlic. I'm not a huge balsamic vinegar fan and adding soy sauce and sherry just seemed weird. HOWEVER, I tried it and oh my goodness it was fantastic.

Congratulations on the new little one to your family, Patricia. I am making this soup right now. I’m glad you are enjoying my recipes. Your comments make my day. If you have a question, please skim the comments section—you might find an immediate answer there.

I have modeled it after two of my favorites, and made it my own. As all of soup recipes my soups are, this soup is oil free, with no need to sauté the veggies as an added step. You can if you wish to, but not necessary. If you like to sauté-go crazy, just skip the oil. To do so, add a little bit of water as you’re sautéing. Starting out with dry beans means that you can cook them for a long time with the smoky ham, allowing the flavor to really infuse the beans.

Also, served it with sour cream, green and red onion, and grilled and sliced turkey keilbasa. I saved some beans and vegetables, but pureed most of the soup. The consistency was excellent, almost creamy. I skipped the soy sauce since I used canned beans and they have plenty of salt.