Caribbean Plant-Based Black Bean Soup
Prep time
Cook time
Total time
You can enjoy this soup pureed until smooth, or chunky-style, like shown in the photo. The recipe is quite easy, but allow a few hours for the beans and soup to cook.
Recipe type: Soup
Cuisine: American
Serves: 10 to 12 servings
  • 2 cups dried black beans, washed
  • 2 quarts vegetable stock, plus additional if needed
  • 2 cups chopped yellow onion
  • 4 to 5 cloves garlic, minced
  • 1 tablespoon fresh oregano or 2 teaspoon dried oregano
  • 1 (16-ounce) can roasted or chopped tomatoes, with juice
  • 1 large anaheim pepper, finely chopped with seeds (or 2 jalapenos)
  • ½ bunch cilantro, washed and cut into chiffonade
  • 3 tablespoon dark rum
  • 2 tablespoon lime juice
  • 1 teaspoon brown sugar
  • Kosher salt, to taste
  • Dairy-free sour cream or chopped avocado, for serving (optional)
  1. Place the beans in a large saucepan, and cover with warm water by 3 inches, cover with a lid. Bring to boil over medium heat. Let them boil hard for 1 minute, then reduce the heat and simmer for 20 minutes.
  2. Drain the beans, return them to the saucepan, and add the stock. Bring the stock to a simmer and cook for 20 minutes. If the stock starts to drop below the bean level, add more stock.
  3. Add the onion, garlic, and oregano, and cook for 1 to 2 hours, or until the beans fall apart. Stir occasionally so the beans don’t stick to pan.
  4. Roughly chop or lightly puree the soup with an immersion blender. Add the tomatoes, pepper, cilantro, rum, lime juice, and sugar. Bring to a simmer.
  5. Puree about half of soup. Season the soup with salt.
  6. Serve topped with dairy-free sour cream or avocado, if desired.
Recipe by Go Dairy Free at