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Food & Home

Caribbean Black Bean Soup

Elissa Goodman

This soup is rich and aromatic: The savory onion and cumin balance perfectly with slightly sweet coconut milk, black beans, fresh cilantro, and jalapeño.

Serves 4 to 6

2 tablespoons organic coconut oil

1 white onion, finely diced

5 organic Roma tomatoes, chopped

2 jalapeños, deseeded and finely diced

1 teaspoon Herbamare seasoning

½ teaspoon cumin

4 cups cooked black beans, rinsed and drained

4 to 5 cups organic vegetable stock

½ bunch organic cilantro, chopped

½ cup organic coconut milk

sea salt (optional)

1. Heat 1 tablespoon of coconut oil over medium heat in a soup pot. Add onion, tomato, jalapeño, Herbamare, and cumin and sauté until softened, approximately 4 to 5 minutes. Stir well. Add black beans, vegetable stock, and cilantro. Simmer on low for 15 minutes.

2. Carefully scoop the soup into a blender. Add coconut milk and blend until smooth. Pour this mixture back into the soup pot and simmer on low.

3. Season with additional sea salt or Herbamare if needed.