Healthy Soup Recipes
This Caribbean Black Bean soup is one of my healthy soup recipes. Make this on a cold winter’s day in no time! It’s a meal in itself. No need to pre-soak the beans when you’re using the Instant Pot. This is a family favorite! Be sure and let your family and guests personalize their own bowl with their favorite toppings. Eat some for dinner tonight and freeze the rest for another time!
(Update: Originally posted January 29, 2018)
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An oldie but a goodie!
This recipe was in my cookbook Amy’s Favorite Recipes published back in 2010 and I have adapted it for the Instant Pot. The original recipe came from my mother’s Army wives group when they were stationed in Texas. It’s perfect on a winter day and freezes very well. I often serve it with my low Smart Point Slider Buns.
Why so many ingredients? Is it worth it? Is it quick to make?
Don’t be scared off by this ingredient list! It’s actually a quick soup to make. The ingredient list may be long, but it’s worth it. You can freeze the soup in 1 cup portions in vacuum sealed bags or Souper Cubes to have anytime you want! With the exception of a few items, you probably have all of the ingredients already in your pantry and fridge.
Is this a healthy soup recipe?
Definitely! Only 148 calories per cup! It fills you up and keeps you satisfied for a long time. It’s one of my great “weight loss soups,” -comfort food at its best! It’s also one of my healthy soup recipes that you can freeze.
Black bean health benefits
Black beans are very healthy for you! They provide a ton of benefits that include: fiber, help maintain healthy bones, help lower blood pressure, help manage diabetes, help prevent heart disease, cancer, promote weight loss and healthy digestion. For more info on black bean benefits check out this article.
Instant Pot Caribbean Black Bean Soup in pictures:
Press the “Sauté button.” Spray the Instant Pot liner with olive oil spray . Cook the bacon until crisp. Remove and crumble. Save for later.
To the bacon drippings in the pot, add onions, garlic, red/green pepper and celery. Sauté until soft. (I like to chop the ham, open the tomato cans, rinse the beans, get the spices ready while the vegetables are cooking.)
Add tomatoes, spices, black beans, chicken broth, and ham.
You can use regular chicken broth or if you have my Parmesan Chicken Broth in the freezer, then use that. It tastes great in this recipe.
Cover and make sure the vent is closed. Push “Beans/Chili button.”
When finished allow to naturally release for at least 20 min. You have to do this or the beans won’t be tender.
Stir in sherry, vinegar, pimentos, green chilies, Sriracha to taste, salt and pepper. Set Instant Pot to, “Saute,” and cook another 10 minutes. Add crumbled bacon and optional toppings if desired. Garnish with a bit of cilantro.
Caribbean Black Bean Soup-Instant Pot
- 1 lb dry black beans rinsed
- 4 slices center cut bacon cut into pieces
- olive oil I like to use my Olive Oil Mister
- 3 large onions chopped - (For finer chop, I like to use my Magimix food processor; for adults I use a larger chop)
- 4 garlic cloves minced
- 1 red or green pepper chopped
- 1 cup celery chopped
- 2 14 oz cans tomatoes
- 2 teaspoons cumin
- 1/2 teaspoon thyme
- 1 bay leaf
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 2 cups smoked ham chopped (I often buy ham steak and cube it)
- 5 cups of chicken broth I like to use my Parmesan Chicken Broth
- 1/2 cups dry sherry
- 3 tablespoons red wine vinegar
- 2 small 4 oz jars of pimentos, chopped, and drained
- 1 can 4 oz green chiles, drained
- Tabasco or Sriracha to taste
- salt and pepper to taste
- 1 lime
- Toppings: Smart Points not included-be sure to add them in if you add toppings
- crumbled bacon original crumbled bacon included in Smart Points but if you use extra it's not
- light sour cream or my Jalapeño Cream
- cilantro chopped
- green onions chopped
- jalapeños finely chopped
- Spray Instant Pot liner with your Olive Oil Mister. Turn Instant Pot on to, "Sauté."
- When hot, add the bacon. Chop onions, celery, and peppers while waiting for bacon to cook. Cook until crisp, then remove.
- Crumble bacon and set aside.
- To the drippings in the pot, add onions, garlic, red/green pepper and celery. Saute until soft. (While waiting for them to cook, open tomato and green chilies, chop ham.)Turn off Instant Pot.
- Add tomatoes, spices, black beans, chicken broth, and ham.
- Cover and make sure the vent is closed. Push "Beans/Chili button." (If you don't have that button, it's 30 minutes on high pressure).
- When finished allow to naturally release for at least 20 min. Then turn valve to venting. Taste beans and make sure they are done (soft not hard). If not done to your liking, set vent to sealing again, then push, "Manual," and decrease time to 5 minutes.
- Stir in sherry, vinegar, pimentos, green chilies, Tabasco or Sriracha to taste, salt and pepper. Turn on Instant Pot to, "Saute," and cook another 10 minutes. Squeeze lime into the soup before serving. Add crumbled bacon and optional toppings if desired. Garnish with a bit of cilantro.