Caribbean Black Bean Soup Slow Cooker
Immerse yourself in the vibrant flavors of the Caribbean with this hearty Caribbean Black Bean Soup, made effortlessly in a slow cooker. Packed with protein-rich dried black beans, creamy coconut milk, and a medley of fresh vegetables like carrots, bell peppers, and jalapeños, this recipe delivers a bold and savory experience. Warm spices like cumin, allspice, and smoked paprika infuse the soup with a smoky, aromatic undertone, while a touch of lime juice and brown sugar balances the flavors perfectly. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, creamy, and partially blended soup that's perfect for meal prep or easy weeknight dinners. Garnished with fresh cilantro and optional avocado slices, this vegan and gluten-free soup is a tropical-inspired comfort food that's both nutritious and satisfying. Serve it with crusty bread or fluffy rice for an unforgettable meal!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound Black beans (dried)
- 6 cups Vegetable broth
- 1 can Coconut milk
- 1 medium Yellow onion (diced)
- 4 cloves Garlic (minced)
- 2 medium Carrot (diced)
- 1 Red bell pepper (diced)
- 1 Jalapeño (seeded and diced)
- 1 can Diced tomatoes (canned, with juice)
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground allspice
- 1 teaspoon Smoked paprika
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Avocado (optional, sliced for topping)
Instructions
Rinse the dried black beans thoroughly under cold water and pick out any debris. No need to soak them ahead of time.
In a slow cooker, combine the rinsed black beans, vegetable broth, yellow onion, garlic, carrot, red bell pepper, jalapeño, and canned diced tomatoes with their juices.
Stir in the ground cumin, ground allspice, smoked paprika, brown sugar, salt, and black pepper.
Cover the slow cooker and cook on low for 8 hours or until the black beans are tender and creamy.
Once the beans are cooked, stir in the coconut milk and lime juice. Let the soup cook on low for an additional 20–30 minutes to allow the flavors to meld.
Use an immersion blender to partially blend the soup directly in the slow cooker for a creamier texture, leaving some beans and vegetables whole for texture. (Alternatively, transfer a portion of the soup to a blender, puree, and return to the slow cooker.)
Taste and adjust seasonings if needed, adding more salt or lime juice to taste.
Ladle the soup into bowls and garnish with fresh cilantro. Add avocado slices on top if desired.
Serve hot with crusty bread or a side of rice for a complete meal.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.5 g | 3% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 15.6 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1134 mg | 24% | |
*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.
