Caribbean Black Bean Soup
Recipe type: Soup
Cuisine: Caribbean
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 Slices of Center Cut Bacon
  • 1 Onion, Diced Small
  • 2 Red Bell Peppers, Diced Small
  • 1.5 Tablespoons of Minced Garlic
  • 2 Jalapeno Peppers, Diced Small
  • 1 Teaspoon each Ground Cumin & Ground Coriander
  • 12 Ounces Beef Broth
  • 4 (15 ounce) Cans of Black Beans, Undrained
  • 2 Tablespoons of Lime Juice
  • 1 Tablespoon of Shaohsing Cooking Wine, Optional
  • Vegetable Cooking Spray
  1. Spray a pan with vegetable cooking spray. Heat on high. Add center cut bacon slices and cook until crisp. Remove bacon to a paper towel lined plate to absorb the bacon grease when done.
  2. Remove all bacon grease from pan except for 1 tablespoon. Add in the vegetables, cumin and coriander. Cook on medium heat until vegetables are soft. (To keep all the vegetables the same size, I use this tool).
  3. Empty 3 cans of the black beans into a blender. Puree until smooth.
  4. Add pureed bean mixture to vegetables in the pot. Stir in the bacon, beef broth, lime juice and Shaohsing Cooking Wine, if using. Heat through for about 3-5 minutes.
  5. Add in remaining can of black beans and stir to combine. Cook for about 3 minutes on medium heat.
  6. Serve with 0 Point Yogurt Cheese (recipe here), jalapeno, diced onion or up to ¼ cup of Kraft Fat Free Cheddar Cheese. Using these toppings will NOT increase the points per serving.
  7. This makes about 8 cups. Each cup serving is 1 SmartPoint on the Blue and Purple Plans and 5 SmartPoints on the Green Plan. Enjoy!
Recipe by Dee Dee Does at