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+ servings

Black Bean Soup

Black Bean Soup - healthy, hearty and satisfying black bean soup loaded with layers of flavors and a good dose of beans, sweet potatoes and other spices. Can be made completely vegan without sacrificing the taste. Absolutely waist-friendly!
Course Main
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 -6 cups
Calories 306kcal
Author Imma


  • 2 tablespoon canola oil
  • 1 medium onion diced
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon paprika
  • 1 small jalapeno pepper seeded and minced
  • 4 cups cooked black beans or 2-3 15oz. cans rinse and drained
  • 1 Fresh tomato diced
  • 1 Large potatoes (about 1-1 and 1/2 cup)
  • 1 large bay leaf
  • 1 tablespoon chicken bouillon powder (adjust to taste or leave out )
  • 4 cups broth or more chicken or vegetarian
  • salt and pepper , to taste
  • fresh cilantro/parsley leaves , optional
  • avocado (to serve) optional


  • Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
  • Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt . 
  • Sauce for about a minute or two , add broth then bring to a boil.
  • Reduce the heat, cover and simmer gently for about 25 minutes or more until  potatoes are  tender and soup has a creamy consistency.
  • Adjust seasonings and thickness of soup according to preference with broth and spices.
  • Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado


Calories: 306kcal | Carbohydrates: 44g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 822mg | Fiber: 14g | Sugar: 2g | Vitamin A: 4950IU | Vitamin C: 6.6mg | Calcium: 65mg | Iron: 4mg