Skip to main content

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.

You may also like