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.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Reduce the heat to low, cover the pot, and let the soup simmer for 25–30 minutes, stirring occasionally to prevent sticking.

Step 6

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.

Step 7

Add the sliced plantain to the soup and simmer for an additional 10 minutes, or until the plantain is tender.

Step 8

Stir in the lime juice, fresh cilantro, salt, and black pepper. Adjust seasoning to taste.

Step 9

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

Serving size	1725.3 grams (1725.3g)

Amount per serving	% Daily Value*
Calories	863

Total Fat 13.10g	17%
Saturated Fat 1.90g	10%
Polyunsaturated Fat 2.90g
Cholesterol 0mg	0%
Sodium 3468mg	151%
Total Carbohydrate 155.00g	56%
Dietary Fiber 40.90g	146%
Total Sugars 32.30g
Protein 42.70g	85%

Vitamin D 0IU	0%
Calcium 467mg	36%
Iron 15mg	81%
Potassium 2715mg	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.

Source of Calories

Fat: 13.0%

Protein: 18.8%

Carbs: 68.2%