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Vegetarian Black Bean Soup with Rum and Mojo


I like my black bean soup to be thick and creamy and not too chunky. I also like it to be topped with a little rum. The rum adds a really interesting flavor profile to the soup, but you can leave it out if you prefer. A lot of black bean soup recipes call for meats and bones from meat or other smokey flavors, so I just used some smokey spices to keep it vegetarian and I don't think you would miss the meat.

I also added this Mojo, just a blend of cilantro, lime, garlic and jalapeño for some added flavor and spice, you can leave out the jalapeño if you prefer and my family liked to top it with sour cream too.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 1 tablespoon olive oil
  • 1 onion, diced finely
  • 1 stalk celery, diced finely
  • 1 bay leaf
  • 1 pound dried black beans that have been soaked for at least 6 hours
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 lime
  • 1/2 cup rum, preferably dark
  • sour cream, optional


  • 4 cloves garlic, minced
  • 1 small jalapeño, finely chopped
  • 1/4 cup olive oil
  • 1/2 cup lime juice
  • 1/4 cup cilantro, chopped
  • 1 teaspoon coarse sea salt


Bring a large pot over medium high heat.  Pour in the oil and add onion, celery and bay leaf.  Saute for 10 minutes or until vegetables begin to soften.  Add beans, cumin and oregano and cover with water.

Cover the pot and bring the beans to a boil, then reduce heat and simmer for 1-2 hours until beans are soft (depends on how old they are).  Discard bay leaf and puree with an immersion blender to reach desired consistency.

Prepare Mojo by combining all ingredients and chopping together finely by hand or with a small food processor.

When ready to serve soup, add the lime juice and rum to the pot of soup and then remove from heat.  Ladle soup in the bowl and top with Mojo and sour cream if desired.