Caribbean-style Black Bean Soup

Welcome to our kitchen! In today’s video, we’re diving into the vibrant flavors of the Caribbean by showing you how to pressure can a hearty and delicious black bean soup. Whether you’re looking to preserve your homemade batches for busy weeknights or want to share a taste of the islands with friends and family, our step-by-step guide makes the canning process simple and safe. Join us as we blend traditional spices and wholesome ingredients to create a savory soup that captures the essence of Caribbean cuisine, all while ensuring it stays fresh and flavorful year-round. Let’s get started and bring a touch of the tropics to your pantry!

Caribbean-style Black Bean Soup

Leisa Sutton

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Ingredients

  

• 1 lb dried black beans washed and stones removed
• 3 med onions – diced
• 1 bell pepper diced
• 4 cloves garlic -diced
• 1 lean ham hock or 3/4 cup diced ham
• 1 tbsp cumin
• 2 tsp oregano
• 1 tsp thyme
• 14 cups water or broth

Instructions

 

• Either overnight soak or quick soak beans. Prepare per the NCFHFP

  https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/beans-or-peas-shelled-dried-all-varieties/
• Heat broth, dice ham/ham hock, add diced vegetables and spices.
• Add beans to broth
• Scoop soup into jars, leaving one inch head space,

  debubble, add lids, rings and place in canner that has hot water.
• Process pints for 75 minutes or quarts for 90 minutes at the pressure for your altitude.

Tried this recipe?Let us know how it was!