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If you’re in the mood for a coconut based soup dish you’re in the right place! This black bean coconut soup recipe is inspired by the well known Jamaican red pea soup, but ital style. The broth of this soup is next level, its almost incomparable to the other recipes on the blog.
Red pea soup is a Jamaican dish made with red beans, pork, and dumplings. The flavour profile is intense and mends together very well, I used to love it as a child. While red pea soup can easily be made ital vegan, I decided to creative and try black beans!
Black bean soup is a popular recipe in many cultures, especially Latin, and I knew I had to make my own unique Jamaican twist on the norm. This recipe is easy to make, healthy, and will have you falling in love!
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What you’ll need – Black Bean coconut soup (Jamaican style)
- Canned Black Beans- I personally prefer to cook my beans from dry but canned works just as fine, if not easier for this recipe.
- Potato
- Carrot
- Scallion
- Onion
- Ginger
- Scotch Bonnet Pepper
- Thyme
- Coconut Milk
- Water or Veggie Broth- Water or veggie broth works just fine!
Seasonings you’ll need
- Cumin
- Paprika
- Onion/Garlic Powder
- All Purpose Jamaican- This seasoning is needed to make delicious Jamaican inspired recipes! Get your own All Purpose using this link.
- Curry Powder- My personal favorite is by Blu Mountain Country. Grab a bottle for your pantry here.
- Black Pepper
- Salt
How to make Black bean coconut soup
Black bean coconut soup is incredibly simple to make and results in an amazing Caribbean vibe ital sip!
1. Wash and chop your fresh produce (including the potatoes) minus the scotch bonnet pepper and fresh thyme. *Optional* Grate the garlic and ginger for easier cutting* Be careful to not cut the scotch bonnet for the entire recipe as the seeds are extremely spicy.
2. Heat a pan of hot oil and sauté the fresh thyme, scotch bonnet, onion, scallion, garlic, Stir for 2 minutes or until fragrant.
3. Add in the carrots and potatoes and mix with the dry spices. Stir until well combined before adding in the black beans.
4. Slowly pour in the water/veggie broth and the coconut milk. Stir and allow to cook for about 20 minutes on medium low heat.
5. Salt to taste and enjoy!
How to store black bean coconut soup
Due to the coconut milk, black bean coconut soup can safely store in the fridge for about 3-4 days. If frozen, the soup may be able to store for up to 2 weeks and still taste delicious! Simply freeze in ice cubes (preferably large) and plop them in a small sauce pan when ready to eat.
This recipe is great for meal prep and those days where you want to stay warm and cozy with an island feel. It takes no time to reheat and the flavour intensifies the longer it sits.
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Check out these other delicious soups or Caribbean inspired dishes you may enjoy!
