Caribbean Style Black Bean Soup
Experience a burst of tropical flavor with this hearty Caribbean Style Black Bean Soup, a vibrant fusion of warm spices and creamy coconut milk. Packed with wholesome black beans, aromatic cumin, smoky paprika, and the subtle sweetness of allspice, this recipe brings the essence of the Caribbean to your table. Fresh vegetables like red bell pepper, carrot, and celery add layers of texture and nutrition, while a splash of lime juice and fresh cilantro brighten every spoonful. Perfectly balanced with silky coconut milk and a hint of thyme, this gluten-free, vegan-friendly soup is as comforting as it is exotic. Ready in just an hour, it’s ideal for meal prep or a cozy family dinner. Serve with a wedge of lime and enjoy the ultimate Caribbean-inspired comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Black beans
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 minced Garlic cloves
- 1 large, diced Carrot
- 2 diced Celery stalks
- 1 diced Red bell pepper
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground allspice
- 1 teaspoon Dried thyme
- 6 cups Vegetable broth
- 1 cup Coconut milk
- 1 piece Bay leaf
- 2 tablespoons Lime juice
- 0.25 cup, chopped Cilantro
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse and drain the black beans if using canned beans, or soak and cook dried black beans prior to using.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced carrot, celery, and red bell pepper. Stir and cook for another 5 minutes until the vegetables are tender.
Stir in the ground cumin, smoked paprika, ground allspice, and dried thyme. Cook for 1 minute to toast the spices and release their aromas.
Add the black beans, vegetable broth, coconut milk, and the bay leaf. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf from the soup. Use an immersion blender to partially puree the soup for a creamier consistency, leaving some chunks for texture. Alternatively, blend about half the soup in a blender and return it to the pot.
Stir in the lime juice and chopped cilantro. Season with salt and black pepper to taste.
Serve hot, garnished with additional cilantro and a wedge of lime if desired.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7338 mg | 319% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 54.4 g | 194% | |
| Total Sugars | 61.9 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 726 mg | 56% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4882 mg | 104% | |
*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.
