Rum-Spiced Caribbean Black Bean Soup
A warming black bean soup with Caribbean spices and a splash of dark rum for a subtle depth of flavor. This caribbean-inspired soups ready in about 45 minutes pairs large, diced yellow onion, medium, diced carrot, diced celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cans (15 oz each), drained and rinsed black beans
- 1 large, diced yellow onion
- 1 medium, diced carrot
- 1, diced celery stalk
- 4, minced garlic cloves
- 1/4 cup dark rum
- 4 cups vegetable broth
- 2 tsp ground cumin
- 1/2 tsp ground allspice
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, freshly squeezed lime juice
- 1/4 cup, chopped, for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 1 diced medium carrot, and 1 diced celery stalk, cooking for 6-7 minutes until softened.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1/2 tsp ground allspice, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant.
- Step 3: Add 2 cans (15 oz each) drained black beans and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Step 4: Remove from heat and carefully stir in 1/4 cup dark rum and 1 tbsp fresh lime juice.
- Step 5: Using an immersion blender, puree about half the soup for a thicker texture, leaving the rest chunky. Season with 1 tsp salt and 1/2 tsp black pepper to taste.
- Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Caribbean Black Bean Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rum-Spiced Caribbean Black Bean Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced yellow onion from drying out.
Can I substitute ingredients in Rum-Spiced Caribbean Black Bean Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rum-Spiced Caribbean Black Bean Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rum-Spiced Caribbean Black Bean Soup?
Caribbean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
