Caribbean Black Bean Soup

  • 2-tablespoon olive oil
  • 1 onion finely chopped
  • 1 small jalapeno pepper, seeded and minced
  • 2-3 teaspoon minced garlic
  • ½ teaspoon allspice
  • 1-teaspoon fresh thyme
  • 1-teaspoon fresh minced ginger
  • 11/2 teaspoon smoked paprika
  • 1 large bay leaf
  • ¼-½ teaspoon cayenne pepper
  • 1 tomato chopped
  • 4 cups cooked black beans or 2-3 15oz. cans rinse and drained
  • 4 cups broth or more (chicken or vegetarian)
  • 1 cup cubed sweet potatoes
  • 1-tablespoon chicken bouillon powder
  • Salt and white pepper, to taste
  • Fresh cilantro/parsley leaves (optional)
  1. Heat the olive oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, all spice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 6-7 minutes. Do not brown.
  2. Add the black beans, chicken broth, sweet potatoes, tomatoes, bay leaf ,bouillon powder, and salt and bring to a boil.
  3. Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes is tender and soup has a creamy consistency.
  4. Adjust seasonings and thickness of soup according to preference with broth and spices.
  5. Remove and serve warm.

Recipe Credit: AfricanBites