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    You are here: Home / Soups / Caribbean Bean Soup with Collard Greens

    LAST UPDATED: March 8, 2019 • FIRST PUBLISHED: March 8, 2019

    Caribbean Bean Soup with Collard Greens

    Jump to Recipe Print Recipe
    Caribbean Bean Soup with Collard Greens

    This hearty Caribbean inspired soup is just what you need on cold winter days! Made with red and black beans and collard greens, simmered in a coconut milk broth with lime juice and Jamaican spices, this meal-worthy soup is sure to warm you up.

    A Bowl of Caribbean Bean Soup with Collard Greens with Water Glass and Lime Half in the Background

    As much as I love winter and I love snow, this year I've kind of had it with cold and flu season. I think I hit a personal record of being hit with three nasty bugs since fall, each of which wiped me pretty bad for the greater part of two weeks. And the last of my two illnesses were only spaced apart by about one week. UGH.

    I'm still getting my energy back and getting over a cough from my last bout of sickness. It's nice to be starting to feel better, but man, it's really hard to get anything done when you're sick!

    So I've been a little behind on recipe development, partially because I've been so worn out, and partially because food just hasn't been all that appealing to me lately.

    Caribbean Bean Soup with Collard Greens in a Pot with Serving Spoon

    This soup is kind of exactly what I need for times like this! For one thing, it's easy. Perfect for low energy days. Also, it's packed with beans and collards and nutritions stuff to make me feel better. Also, it's got a nice little kick to clear the sinuses. And finally, the flavors make it perfect for daydreaming that I'm on a Caribbean beach somewhere, far away from the cold, and without a sniffle in sight!

    How to Make Caribbean Bean Soup

    You'll start by cooking up some onion in a little bit of oil. Once the onion begins to soften up, add some spices, garlic, ginger, and a hot pepper. Caribbean recipes usually include a Scotch bonnet pepper, but I can never find these, so I substitute with a habanero.

    Next, add some broth, coconut milk, tomatoes, and beans. Let everything simmer for bit, to allow the beans to soften up.

    If you'd like your soup to be extra thick, you can blend up a small amount using an immersion blender (or a regular blender, if that's how you roll). Totally optional, but really nice!

    Finally, add the collards and let them simmer until they're fully wilted.

    Collage Showing How to Make Caribbean Bean Soup with Collard Greens: Sauté Onion, Add Aromatics, Add Spices, Add Beans and Liquids, Add Collard Greens, and Simmer

    Season the soup with salt, some lime juice, and brown sugar. Ladle into bowls and enjoy!

    FAQ & Tips for Making Simply Awesome Caribbean Bean Soup

    • Is this soup super spicy? It should be relatively mild if you stick with one or two peppers. If you're concerned about the heat level, just omit the peppers and substitute cayenne pepper to taste, which you can add along with the lime juice when the soup is done cooking.
    • Be sure to wear gloves when handling hot peppers!
    • Can I use coconut milk from a carton? You can, but the soup will probably end up lacking a bit in flavor and richness — most coconut milk sold in cartons is actually watered down or a blend of coconut milk and other non-dairy milks.
    • Is this soup gluten-free? It is!
    • Feel free to switch up the beans and greens. If all you have on hand is black or red beans, use them! If you've got a can of pinto beans or black-eyed peas, you can use them too! Kale or chard would work well as alternatives to the collards, if you prefer.

    A Bowl of Caribbean Bean Soup with Collard Greens Topped with Fresh Thyme

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Caribbean Bean Soup with Collard Greens in a Pot with Serving Spoon
    5 from 8 votes
    Print

    Caribbean Bean Soup with Collard Greens

    This hearty Caribbean inspired soup is just what you need on cold winter days! Made with red and black beans and collard greens, simmered in a coconut milk broth with lime juice and Jamaican spices, this meal-worthy soup is sure to warm you up.

    Course Soup
    Cuisine Caribbean
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 4
    Calories 330 kcal
    Author Alissa

    Ingredients

    • 1 tablespoon coconut oil
    • 1 onion, diced
    • 3 garlic cloves, minced
    • 2 teaspoons freshly grated ginger
    • 1-2 habanero or Scotch bonnet peppers, minced
    • 1 teaspoon allspice
    • 1 teaspoon dried thyme
    • ½ teaspoon ground cinnamon
    • ½ teaspoon black pepper
    • 2 cups vegetable broth
    • 1 (14 ounce) can light coconut milk
    • 1 (14 ounce) can fire roasted tomatoes
    • 2 (14 ounce) cans red kidney beans, drained and rinsed
    • 1 (14 ounce) can black beans, drained and rinsed
    • 2 tablespoons lime juice
    • 1 ½ tablespoons organic brown sugar
    • 1 medium bunch of collard greens (about 1 pound), stems removed and torn into 1-2 inch pieces
    • Salt, to taste

    Instructions

    1. Melt the coconut oil in a large pot over medium heat.

    2. Give the oil a minute or two to heat up, then add the onion. Cook the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent.

    3. Add the garlic, ginger, and habanero or Scotch bonnet pepper, continue to cook for about 1 minute, until very fragrant.

    4. Stir in the allspice, thyme, cinnamon and black pepper, and cook for a few seconds, then stir in the broth, coconut milk, tomatoes, red beans, and black beans.

    5. Raise the heat and bring everything to a boil. 

    6. Lower the heat and allow it to simmer, uncovered, for 10 minutes, until the beans soften up a bit.

    7. At this point you can optionally blend a small amount of the soup with an immersion blender or a conventional blender, if you'd like it to be thicker.

    8. Stir in the collard greens. You may need to add them a bit at a time, letting each addition wilt a bit before adding more.

    9. Allow the soup to continue simmering for about 20 minutes, until the greens are soft and wilted.

    10. Remove the pot from heat and stir in the lime juice and brown sugar. Season with salt to taste.

    11. Ladle into bowls and serve.

    Recipe Notes

    Be sure to wear gloves when handling hot peppers. It's up to you whether or not to include the seeds, just be aware that they will add a substantial amount of heat.

    Nutrition Facts
    Caribbean Bean Soup with Collard Greens
    Amount Per Serving (1.5 cups)
    Calories 330 Calories from Fat 62
    % Daily Value*
    Fat 6.9g11%
    Saturated Fat 4.2g21%
    Sodium 674mg28%
    Potassium 907mg26%
    Carbohydrates 63.2g21%
    Fiber 16.7g67%
    Sugar 6.7g7%
    Protein 18.5g37%
    Calcium 120mg12%
    Iron 5.2mg29%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Jane says

      March 25, 2015 at 10:26 pm

      Alissa, this soup was PHENOMENAL!!!! OMGoodness, the flavor was so good, I could not stop eating it! I substituted habanero peppers (which are too hot for me) with poblano peppers, and it was awesome! I served it with homemade cornbread. My husband LOVED it as well. Thanks for the recipe! : )

      Reply
    2. Teri Elmore says

      September 03, 2016 at 7:19 pm

      This soup was EXCELLENT!!! I am growing collards and always looking for new ways to cook them. Instead of Habanero, I used two jalapenos, one seeded and the other not. Otherwise, didn't make any other switch. I really LOVE this soup and want to cook up a big batch, portion it out and freeze it for the Winter months. Thank you....."we're sharin' the same dream!"

      Reply
      • Alissa Saenz says

        September 06, 2016 at 10:34 pm

        Hahaha! Glad somebody found my Billy Ocean reference funny! And I'm SO glad you enjoyed the soup! Sounds nice and spicy with the jalapeno seeds. :) Thanks Teri!

        Reply
    3. ZoeOlivia says

      March 08, 2019 at 4:49 pm

      Hello WE LOVE YOUR RECIPES! That includes a hubby who is somewhat reluctantly switching from the SAD diet to plant based.

      I'm sorry to hear about your illness struggles. We keep a top quality (E.O.) oregano oil on hand mixed with a top quality olive oil, 4 olive oil to 1 oregano oil. We put it in a brown dropper bottle and take 5 drops under our tongue 3 times a day until the symptoms are gone. It must be takes asap as soon as you might think you are developing symptoms. This was our main go to and it worked wonderfully.

      Reply
      • Alissa Saenz says

        March 10, 2019 at 7:17 pm

        I'm so glad you're enjoying the recipes! And thank you for the tips! So funny - I just learned about oregano oil the other day and I'll give it a try next time I start to feel like I'm coming down with something - hopefully not for a long time. :)

        Reply
    4. Ceresh Perry says

      April 12, 2019 at 4:53 pm

      5 stars
      This soup is amazing. Very hearty and flavorful. Thanks for sharing.

      Reply
      • Alissa Saenz says

        April 13, 2019 at 2:58 pm

        I'm so glad you like it!!

        Reply
    5. Mimi says

      April 15, 2019 at 6:10 pm

      5 stars
      Fellow cooks, no need to wait for chilly weather for this delicious stew/soup. It was outstanding served on a sunny patio in Florida with lime wedges and rum drinks. As another suggested, I served with cornbread (Johnny cakes).
      My version was made with kale and the addition of a carrot from the crisper. Awesome!!
      Alissa, your recipes are winners. Thank you so much!

      Reply
      • Alissa Saenz says

        April 18, 2019 at 3:02 pm

        Thanks so much Mimi! I'm glad you like it! Kale and carrots sound like delicious additions.

        Reply
    6. Stephanie says

      May 08, 2019 at 8:37 pm

      5 stars
      Yummmmm. This is one of my favorite soups. So so good. Thank you! We usually eat our beans Latin style so it was nice to have a different blend of flavors with them.

      Reply
      • Alissa Saenz says

        May 12, 2019 at 4:11 pm

        I'm so glad you like it! Thanks Stephanie!

        Reply
    7. Meg says

      December 02, 2019 at 7:21 pm

      Habanero is the Spanish name for Scotch Bonnet, so you’ve been doing it right the whole time ; )

      Reply
      • Alissa Saenz says

        December 08, 2019 at 10:57 am

        Ah! Well that makes sense! Thanks for sharing!

        Reply
    8. Carla says

      March 01, 2020 at 5:26 pm

      5 stars
      I just finished making this soup and it is fabulous!! We are not vegan so I made it with chicken broth and added store bought rotisserie chicken. I was searching for a way to use collard greens for the first time. This soup is packed with flavor and healthy. A win/win for us!! 😀

      Reply
    9. Diane says

      April 18, 2020 at 2:55 pm

      5 stars
      Delish, I used a jalapeño instead of habanero, just 1/2 tsp all spice and a can of white beans instead of two cans of kidney and black - the flavors were wonderful - best soup I’ve tasted in years

      Reply
    10. Viraj says

      October 18, 2020 at 7:28 pm

      5 stars
      I was searching for a unique collard greens recipe and found this one- I made it and it is SO GOOD!!! Thank you for sharing it!

      Reply
    11. Jessica says

      January 04, 2021 at 12:53 pm

      5 stars
      This recipe and soup is amazingly flavorful and rich. I've never found a good use for Allspice ! I did not have a can of light coconut milk, so I used half a can of regular and then added 1 more cup of broth. I followed all other directions and love the result. I will make this many more times! At first I was confused by small amount of broth added, but with the coconut milk and juice from the canned tomatoes, it worked out very well. Also I blended some with the immersion blender and I loved the thicker result.

      Reply
    12. Andrea says

      January 15, 2021 at 6:19 pm

      5 stars
      This recipe is fantastic. I used two serrano peppers and added black-eyed peas. I love anything that involves collard greens, so I knew I would like this, but I had no idea it would be THIS great!

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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