Soup with black beans, topped with cilantro.

Puerto Rican-Style Black Bean Soup

This soup incorporates the wonderful and bold flavors of Puerto Rico while packing in fiber and plant-based protein.

Serves: 4


  • 1 tablespoon jerk seasoning*
  • 2 (15-oz.) cans of no-salt added black beans
  • 1 1/4 cups canned low-sodium vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • Lime wedges
  • Salt and pepper, to taste


  1. Stir jerk seasoning in a dry saucepan over medium heat until color slightly darkens and fragrance is noticeable, about 4 minutes. Be careful not to directly inhale spice fumes.
  2. Add black beans, vegetable broth, and olive oil. Use an immersion blender to puree to desired consistency (or transfer mixture to blender or food processor).
  3. Bring to a boil, stirring occasionally.
  4. Add lime juice, and salt and pepper to taste. Serve with lime wedges.

* Jerk seasoning:

2 tablespoons dried minced onion, 2 1/2 teaspoons dried thyme, 2 teaspoons ground allspice, 2 teaspoons ground black pepper, 1/2 teaspoon ground cinnamon, 1/8 teaspoon cayenne (more if desired), 1/4 teaspoon salt (Makes about 3.5 tablespoons)

Nutrition Information / Amount Per Serving (1 cup): Calories 220, Total Fat 17.2 g, Saturated Fat 3.5 g, Cholesterol 6.4 mg, Sodium 324.3 mg, Total Carbohydrates 12.8 g, Fiber 3.4 g, Protein 7.9 g

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