Awesome Caribbean Black Bean Soup Like Nothing You Have Had
Dive into a bowl of warmth and bold flavor with this Awesome Caribbean Black Bean Soup, a hearty vegan masterpiece that’s unlike anything you’ve ever tasted. Infused with aromatic spices like cumin, smoked paprika, and allspice, this recipe layers traditional Caribbean influences with a creamy coconut milk base and a zesty lime kick. The tender chunks of ripe plantain add a subtle sweetness, balancing the savory richness of the black beans and vegetables. Perfectly customizable, this soup is easy to prepare, taking just 15 minutes of prep and 45 minutes of cook time, making it a wonderful weeknight meal. Serve it with fresh cilantro, a dash of coconut cream, or a wedge of lime for a comforting, flavor-packed dish that’s both healthy and satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups black beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 4 large garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground allspice
- 0.25 teaspoon red pepper flakes (optional)
- 1 14-ounce can canned diced tomatoes
- 1 14-ounce can coconut milk
- 4 cups vegetable broth
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium ripe plantain, sliced into rounds
Instructions
If using dried black beans, soak them in water for at least 8 hours or overnight, then drain and rinse. Cook the beans until tender (about 1–1.5 hours), or use canned black beans, rinsed and drained.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, red bell pepper, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the minced garlic, ground cumin, smoked paprika, ground allspice, and red pepper flakes (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the black beans, canned diced tomatoes (with their juices), coconut milk, and vegetable broth. Stir to combine and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 25–30 minutes, stirring occasionally to prevent sticking.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, transfer about 2–3 cups of the soup to a countertop blender, blend until smooth, and return it to the pot.
Add the sliced plantain to the soup and simmer for an additional 10 minutes, or until the plantain is tender.
Stir in the lime juice, fresh cilantro, salt, and black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and serve hot. Garnish with extra cilantro, a dollop of coconut cream, or a lime wedge if desired.
Nutrition Facts
Calories |
863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3468 mg | 151% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 32.3 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2715 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
