Caribbean Black Bean Soup

Caribbean Black Bean SoupRecipe

Oxmoor House

A little of this spicy soup goes a long way, so it's best when served as an appetizer soup. If you want to decrease the heat, seed the jalapeños.


8 servings (serving size: about 1 cup soup, 1 tablespoon cilantro, and 1 lime wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 143
Caloriesfromfat 0.0 %
Fat 5 g
Satfat 3 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 5.5 g
Carbohydrate 20.5 g
Fiber 5.6 g
Cholesterol 0.0 mg
Iron 2.3 mg
Sodium 333 mg
Calcium 59 mg


1 tablespoon olive oil
2 cups chopped red onion (1 onion)
1 cup diced green bell pepper
1 cup diced red bell pepper
3 tablespoons finely chopped jalapeño pepper (2 peppers)
1 whole garlic head, peeled and minced
1/4 cup no-salt-added tomato paste
4 cups organic vegetable broth, divided
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground red pepper
1/8 teaspoon salt
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
1/2 cup coconut milk
1/2 cup chopped fresh cilantro
2 limes, quartered


1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeño); sauté 4 minutes. Add garlic; sauté 1 minute. Stir in tomato paste and 1 cup broth. Transfer vegetable mixture to a 5-quart electric slow cooker.

2. Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.

3. Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.


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