Jamaican Black Bean Soup

Name: Jamaican Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans black beans, drained and rinsed; 1 medium onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 carrot, diced; 2 cups vegetable broth; 1 teaspoon cumin; 1 teaspoon dried thyme; 1 scotch bonnet pepper, whole; Salt and pepper to taste; Juice of 1 lime; Fresh cilantro for garnish

Highlighted under: Global Flavors

I absolutely love preparing Jamaican Black Bean Soup on chilly evenings. The combination of spices and rich flavors warms me from the inside out. Each spoonful is not only comforting, but it’s also packed with nutrients. I enjoy blending the beans to create a creamy texture while still leaving some whole for that delightful bite. With fresh ingredients and a few simple steps, this dish is my go-to for cozy dinners that I can’t get enough of.

Created by

Imogen Walker

Last updated on 2026-01-12T02:40:12.158Z

Making Jamaican Black Bean Soup is a labor of love for me. I often experiment with the spices, adjusting the cumin and thyme to find the perfect balance. The earthy flavors of the black beans and the slight kick from the scotch bonnet pepper make this dish truly special. Whenever I serve it, I garnish with fresh cilantro and a squeeze of lime, which brightens up the flavor beautifully.

I've discovered that using a blend of both fresh and canned beans gives the soup a fantastic texture. The fresh ingredients provide depth, while the canned ones offer convenience. Plus, I recommend allowing the soup to simmer longer if you have the time; it enhances the flavors and makes the experience even more rewarding!

        Why You'll Love This Soup
        Hearty and satisfying, perfect for any day of the week
Flavorful spices elevate the dish to a new level
Nutritious and filling without feeling heavy

      

Mastering the Flavor Profile

The key to a deeply flavorful Jamaican Black Bean Soup lies in the balance of spices. Cumin and thyme work not only to complement the black beans but also to build a warm, aromatic base. When sautéing the vegetables, aim for them to turn a bit translucent and fragrant before adding the beans. This process enhances their inherent sweetness, ensuring they meld beautifully with the spices. Don’t rush this step; it typically takes around 5 to 7 minutes over medium heat to achieve that perfect softness and aroma.

Another vital component of this recipe is the scotch bonnet pepper, which brings heat while infusing the soup with a distinct tropical flavor. It’s essential to keep the pepper whole during cooking, as this allows the flavor to permeate the soup without overwhelming it. For those who prefer a milder dish, consider using a jalapeño pepper as a substitute, or you can slice the scotch bonnet open to control the heat level more precisely.

Texture and Consistency

Achieving the perfect consistency in your soup can greatly enhance the overall experience. By using an immersion blender, you can control how smooth or chunky you want the soup to be. For a creamy texture, blend just until the beans break down, but leave some whole pieces for that satisfying contrast. This method not only creates a luscious mouthfeel but also retains the visual appeal of the dish, making each bowl inviting.

If you don’t have an immersion blender, transferring the soup in batches to a countertop blender works just as well, but be sure to let it cool slightly before blending to avoid splatters. Blend until smooth based on your preference, and return it to the pot to finish. If the soup seems too thick after blending, you can thin it out with additional vegetable broth or water until you reach the desired consistency.

Storage and Serving Suggestions

Jamaican Black Bean Soup can be stored in an airtight container in the refrigerator for up to five days, which makes it an excellent candidate for meal prep. Reheat gently on the stove over low heat, stirring occasionally until warmed through. If you find the soup has thickened during storage, simply add a splash of broth or water while reheating to regain its desired consistency.

For an elevated serving experience, consider topping your soup with a dollop of sour cream or Greek yogurt, alongside the fresh cilantro. You could also serve it with a crusty bread or over a bed of rice for a more filling meal. Variations are endless; feel free to add cooked corn or avocado slices as garnishes to enhance the nutrition and add layers of flavor. This soup pairs well with a side of fried plantains or a fresh salad for a delightful meal.

Ingredients

For the Soup

2 cans black beans, drained and rinsed
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 carrot, diced
2 cups vegetable broth
1 teaspoon cumin
1 teaspoon dried thyme
1 scotch bonnet pepper, whole
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro for garnish

Preparation Steps

Instructions

Cooking Instructions

Sauté the Vegetables

In a large pot, heat a bit of oil over medium heat. Add the diced onion, garlic, bell pepper, and carrot. Sauté for about 5 minutes until the vegetables are soft.

Add the Beans and Broth

Stir in the black beans, vegetable broth, cumin, thyme, and the whole scotch bonnet pepper. Bring to a boil, then reduce the heat and let it simmer for 20 minutes.

Blend and Season

Remove the scotch bonnet pepper. Use an immersion blender to purée the soup to your desired consistency, leaving some chunks for texture. Season with salt, pepper, and lime juice to taste.

Serve

Ladle the soup into bowls, garnishing with fresh cilantro. Enjoy it warm!

Enjoy Your Meal!

Pro Tips

For an extra creaminess, consider adding a splash of coconut milk towards the end of cooking. This will complement the spices beautifully and bring a tropical flair to your soup.

Making It Vegan

This Jamaican Black Bean Soup is naturally vegan-friendly, but if you’re looking to boost its nutritional profile further, consider adding some diced sweet potatoes or kale during the cooking process. Sweet potatoes will lend a natural sweetness that complements the spices, while kale adds a hearty texture. Both can be added in with the other vegetables, adjusting the cooking time to about 10 minutes longer depending on your preference for tenderness.

If you want to add some protein, you could stir in some quinoa or even brown rice towards the end of cooking, allowing them to absorb the flavors without compromising the soup's broth. These additions will help round out your meal, making it not only satisfying but nutritious as well.

Scaling the Recipe

This recipe is easily scalable, whether you’re preparing for a small family dinner or a larger gathering. To double the recipe, simply increase each ingredient proportionally. However, keep an eye out for cooking times, particularly during the simmering phase; you’ll want to ensure that the flavors meld adequately. Doubling the quantities may require a larger pot to prevent overflow while allowing the flavors to cook down smoothly.

For serving a crowd, consider making a large batch and keeping the soup warm in a slow cooker. This will allow guests to serve themselves at their own pace while keeping the soup at a perfect temperature. Just remember, slow cookers can slightly alter the consistency—keep an eye on it to prevent it from thickening too much.

Questions About Recipes

→ Can I make this soup vegan?

Absolutely! This recipe is already vegan since it uses vegetable broth.

→ How can I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 4 days, or freeze them for longer storage.

→ Can I use dried beans instead of canned?

Yes, just soak the dried beans overnight and adjust the cooking time accordingly. They will need to be cooked until tender.

→ What can I serve with this soup?

This soup pairs beautifully with rice or cornbread, adding a nice balance to the hearty soup.