Jamaican Black Bean Soup

Yield: 11 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 4.5g
  • Saturated fat: 1.5g
  • Protein: 16.6g
  • Carbohydrate: 32.4g
  • Cholesterol: 20mg
  • Iron: 2.7mg
  • Sodium: 826mg
  • Calories from fat: 17%
  • Fiber: 7.5g
  • Calcium: 82mg


  • 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


  1. 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.
  2. Heat oil in a large nonstick skillet over medium heat. Add celery and next 3 ingredients; cook 6 minutes or until tender.
  3. 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.
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