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 cups cooked black beans (canned or homemade); 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1 carrot, diced; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 1 teaspoon cumin; 1 teaspoon coriander; 1 Scotch bonnet pepper, whole (optional, for heat); Salt and pepper, to taste; Fresh cilantro for garnish

Highlighted under: Global Flavors

When I first tasted Jamaican Black Bean Soup, I was taken aback by its rich flavors and the warmth that enveloped me with each spoonful. I quickly fell in love with the idea of creating it at home, and over time, I've perfected my version. This recipe combines tender black beans with spices and fresh ingredients to deliver a comforting and hearty meal that is also super nutritious. It's perfect for cozy nights in or impressing guests at a dinner party.

Created by

Georgia Lane

Last updated on 2026-01-12T00:28:06.955Z

When I first discovered Jamaican Black Bean Soup, I was amazed by how such simple ingredients could create a dish bursting with flavor. I’ve learned that slow-cooking spices, like cumin and coriander, brings out their fragrant notes, making the soup irresistible. The trick is to let it simmer long enough to allow the beans to absorb all the deliciousness.

One memorable evening, I served this soup to friends, paired with warm, crusty bread. They couldn't get enough of the earthy flavors and the subtle heat from the Scotch bonnet pepper. It became an instant crowd-pleaser, and now I prepare it regularly for gatherings!

        Why You'll Love This Recipe
        Hearty and satisfying comfort food
Packed with protein and fiber
Bursting with vibrant Jamaican spices

      

Understanding Black Beans

Black beans are a staple in Jamaican cuisine, not only for their deep flavor and creamy texture but also for their impressive nutritional profile. They're bursting with protein and fiber, making this soup not just hearty but also filling and nutritious. When cooking with black beans, whether from a can or dried, it's essential to rinse them well to remove excess sodium and improve the flavor of your soup.

If you're using dried black beans, soak them overnight to reduce cooking time and enhance their digestibility. After soaking, they'll take about an hour to cook until tender, which can be cut down by using a pressure cooker. This preparation ensures that your beans melt in your mouth, adding a creamy richness that perfectly complements the spices and vegetables in the soup.

Spice It Up

The spices in this soup are what elevate the dish to another level. Cumin and coriander are not just aromatic; they bring warmth and earthiness to your black bean soup. Toasting these spices briefly before adding them to the vegetables can enhance their flavors, allowing the spices to release their essential oils. This small technique can make a significant difference in the overall taste of your soup.

The Scotch bonnet pepper, while optional, introduces a smoky heat that is iconic to Jamaican dishes. If you're sensitive to spice, you can remove the pepper before serving or substitute it with a milder variety like a jalapeño. Just be cautious when handling Scotch bonnet peppers; wearing gloves is recommended as their oils can linger on your skin and irritate.

Ingredients

For the Soup

2 cups cooked black beans (canned or homemade)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 carrot, diced
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 teaspoon cumin
1 teaspoon coriander
1 Scotch bonnet pepper, whole (optional, for heat)
Salt and pepper, to taste
Fresh cilantro for garnish

Instructions

Sauté the Vegetables

In a large pot, heat a splash of oil over medium heat. Add the chopped onion, bell pepper, and carrot. Sauté for about 5-7 minutes until the vegetables soften, stirring frequently.

Add Garlic and Spices

Stir in the minced garlic, cumin, and coriander, cooking for an additional 2 minutes until fragrant.

Combine Remaining Ingredients

Add the black beans, diced tomatoes, vegetable broth, and Scotch bonnet pepper to the pot. Stir well and season with salt and pepper.

Simmer the Soup

Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes. Remove the Scotch bonnet pepper before serving.

Serve and Enjoy

Ladle the soup into bowls, and garnish with fresh cilantro. Enjoy it warm with crusty bread or over rice.

Pro Tips

For an extra creamy texture, blend half of the soup and then combine it with the untouched half. You can also adjust the spice level by adding more or less of the Scotch bonnet pepper.

Storage and Make-Ahead Tips

Jamaican Black Bean Soup can be made ahead of time and stored in an airtight container in the refrigerator for up to three days. The flavors continue to develop as it sits, making it an excellent choice for meal prep. To reheat, simply warm it over medium heat on the stovetop, adding a splash of vegetable broth if it thickens too much.

If you want to freeze the soup, allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to three months. When you're ready to enjoy it, thaw overnight in the refrigerator and then reheat as mentioned above. Just remember to remove the Scotch bonnet pepper before freezing, as it can become overly spicy as it sits.

Serving Suggestions

For a complete meal, serve your Jamaican Black Bean Soup with crusty artisan bread or over a bed of fluffy white rice. The bread pairs wonderfully, allowing you to savor every drop of the rich broth, while rice makes for a satisfying base that absorbs the flavors deliciously. You could also serve this soup with a dollop of sour cream or avocado slices on top for a creamy contrast.

To elevate the presentation, consider garnishing your soup with fresh cilantro, lime wedges, or diced jalapeños. These fresh toppings add a burst of brightness that balances the hearty elements of the soup. This final touch not only enhances flavor but also adds color and vibrancy to your bowl, making it more appealing when served to guests.

Questions About Recipes

→ Can I use dried black beans instead of canned?

Yes, you can use dried black beans. Just remember to soak them overnight and cook them until tender before adding to the soup.

→ Is there a vegetarian version of this soup?

Absolutely! This recipe is already vegetarian, just make sure to use vegetable broth instead of chicken broth.

→ How can I store the leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage.

→ What can I serve with the soup?

Pair this soup with crusty bread, rice, or enjoy it on its own. A side salad also complements it nicely!