Jamaican Black Bean Soup

Jamaican Black Bean Soup Recipe
Oxmoor House


11 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 1 Hours
Other: 8 Hours, 30 Minutes

Nutritional Information

Calories 231
Fat 4.5 g
Satfat 1.5 g
Protein 16.6 g
Carbohydrate 32.4 g
Cholesterol 20 mg
Iron 2.7 mg
Sodium 826 mg
Caloriesfromfat 17 %
Fiber 7.5 g
Calcium 82 mg


1 (16-ounce) package dried black beans
4 cups water
1 tablespoon vegetable oil
3/4 cup finely chopped celery (about 2 stalks)
3/4 cup finely chopped onion
3/4 cup green bell pepper, chopped (about 1 small)
4 garlic cloves, minced
2 (14-ounce) cans low-salt beef broth
1 (12-ounce) package 96%-fat-free diced ham (such as Hormel)
1 (6-ounce) can tomato paste with basil, garlic, and oregano
2 teaspoons salt-free Jamaican jerk seasoning
1 teaspoon salt
1 teaspoon chili powder
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand 8 hours. Drain beans; return to pan. Add 4 cups water. Bring to a boil; cover, reduce heat to medium, and cook 30 minutes.

Heat oil in a large nonstick skillet over medium heat. Add celery and next 3 ingredients; cook 6 minutes or until tender.

Add celery mixture, broth, and next 5 ingredients to beans; cook 20 minutes over medium heat or until thoroughly heated. Let stand 30 minutes before serving. Spoon soup into individual bowls. Top each serving with sour cream and green onions.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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