Caribbean Black Bean Soup 

– 2 cans (15 ounces each) black beans, drained and rinsed – 1 onion, chopped – 2 cloves garlic, minced – 1 bell pepper, diced (any color you prefer) – 1-2 jalapeño peppers, minced (adjust according to your spice preference) – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon smoked paprika – 1 teaspoon dried thyme


1 bay leaf 4 cups vegetable or chicken broth 1 can (14.5 ounces) diced tomatoes Juice of 1 lime Salt and pepper to taste Chopped fresh cilantro, for garnish Sour cream or yogurt, for garnish (optional) Sliced avocado, for garnish (optional)


In a large pot or Dutch oven, heat some olive oil over medium heat. Add the chopped onion, garlic, bell pepper, and jalapeño peppers.  

Cook until the vegetables are softened, about 5-7 minutes. 

Stir in the ground cumin, ground coriander, smoked paprika, dried thyme, and bay leaf. Cook for another minute until fragrant. 

Add the black beans, vegetable or chicken broth, and diced tomatoes (with their juices) to the pot. Bring the mixture to a simmer. 

Reduce the heat to low and let the soup simmer, partially covered, for about 20-25 minutes to allow the flavors to meld together. 

Once the soup has thickened slightly and the flavors have developed, remove the bay leaf. Using an immersion blender or a regular blender, blend about half of the soup until smooth.  

Stir in the lime juice and season the soup with salt and pepper to taste.