Black Bean Soup With Hot Roast Pepper Cream for #SundaySupper

Nov 4, 2012 by

It’s November and the boots and coats are officially necessary when going outdoors. The weather has been terrible and watching the news has been quite depressing. Hurricane Sandy did some serious damage in the Caribbean as well as the East Coast of The United States and parts of Eastern Canada. My heart goes out to all those affected. While I was making this soup, I thought about my friends/family in Jamaica who went several days without electricity – and some without water. Thankfully, everything is returning to some sort of normal, as life indeed has to go on.

I really like this weeks theme for #SundaySupper. There’s nothing better than a home-made soul warming meal on a wet, cold, gloomy day. I don’t know about you guys, but I feel better when I’m with my family eating a nice soup or stew with the family! I was so impressed with the line up this week,  I encourage you all to check out the wonderful dishes prepared by my fellow food bloggers. This weeks #SundaySupper is being hosted by Susan from The Girl In The Little Red Kitchen.

My recipe today comes from a book I bought while I was in Jamaica last year called Caribbean Food Made Easy by Levi Roots. I didn’t have to make many changes at all. Most of the ingredients I already had on hand – whether in my fridge or in my pantry. I’m really thinking about having soup more often. My husband absolutely loved this soup and asked me to kindly note this soup as a definite favourite. Enough said! This soup made about 6-8 servings and I was able to freeze 3 servings for lunch this week.

I should note that I used Scotch Bonnet Pepper in this recipe. I have never been able to fully enjoy spicy food. Seriously. But somehow this soup hit the spot in the best way, because I enjoyed it immensely! I also did an extra step because I’m picky with my gravies and creams. I strained the pepper cream – which was a task because it is rather thick. This step is totally optional, but I do like the smooth creamy texture that resulted in me doing so.


Black Bean Soup With Hot Roast Pepper Cream


Black Bean Soup With Hot Roast Pepper Cream for #SundaySupper

Recipe Type: Main
Cuisine: Jamaican
Author: Lyn via Levi Roots, Caribbean Food Made Easy
Prep time:
Cook time:
Total time:
Serves: 6-8
A hearty soup, perfect for the fall or winter season. Can be served as an appetizer or as a main dish.
  • For the soup:
  • 1 Tbsp Grapeseed Oil
  • 1 Tbsp Butter
  • 1 Onion, finely chopped
  • 1 Large Carrot, finely diced
  • 1 Stick of Celery, thinly sliced
  • 2 Garlic Cloves, minced
  • 1 1/2 Tsp Ground Cumin
  • 1 900ml Carton Chicken Broth (I used no salt added)
  • 3 540ml/19oz Cans Black Beans, rinsed and drained
  • Salt & Pepper
  • For the cream:
  • 2 Red Sweet Peppers, cut in half, seeds removed
  • 1/2 Scotch Bonnet Pepper, seeds removed
  • Olive Oil
  • Juice of 1/2 lime
  • 2 oz Double Cream (I used Whipping Cream)
  • A pinch of Kosher Salt
  1. Preheat oven to 350F (roast)
  2. Brush sweet peppers with olive oil (both sides) and roast for 30 minutes
  3. Place the peppers along with any juices into a blender along with the scotch bonnet, lime juice, cream and salt. Blend until smooth.
  4. Optional: strain the pepper cream and store in a jar.
  5. Refrigerate until needed.
  6. In a dutch oven, add the grapeseed oil and butter over medium-low heat.
  7. Add the onion, carrots, celery and garlic.
  8. Sautee for a few minutes and then add about 2 tbsp water. Cover for about 15 minutes. Check every few minutes to ensure that the vegetables do not burn.
  9. Add cumin and stir to combine
  10. Add black beans and chicken stock. Bring to a boil and then reduce to a simmer
  11. Cover for about 20 minutes
  12. Remove from heat and allow to cool for about 15 minutes
  13. Using an immersion blender, blend until smooth or a desired consistency is achieved
  14. Reheat the soup, stir to combine. Add salt and pepper to taste.
  15. Serve hot with a few spoons of the pepper cream on top

Recipe from Caribbean Food Made Easy by Levi Roots

Black Bean Soup & Hot Roast Pepper Cream


I absolutely love the vibrant orange and the creamy texture of the Hot Roast Pepper Cream. For those who love the heat, use a whole scotch bonnet pepper. It’s only a few teaspoons of the cream that gets stirred into each serving of the soup. So the intensity of the pepper does get toned down a little bit.


Hot Roast Pepper Cream


Scotch Bonnet Peppers! A staple in every Jamaican home (well, almost every Jamaican home).


Jamaican Scotch Bonnet Pepper


Photography by Lyn of The Lovely Pantry

Black Bean Soup with Hot Roast Pepper Cream. A perfect appetizer or main for an autumn or winter night.


Here are the soul warming recipes brought to you by the #SundaySupper team! Please share, pin, email, print, make and enjoy!

Main Entrees: 




Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

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Chicken, Corn & Edamame Chowder with Roasted Potato

Jan 16, 2012 by

I’ve made chowder once before and by all means it was okay. But when I came across a recipe by a fellow Food Blogger by the name of Nami of Just One Cookbook, I had to give it a try. The main difference between this recipe and the one I had done previously, was the use of Rotisserie Chicken and Roasted Potatoes. Those two by themselves sound like pure yum, and then I made a soup out of it.

Nami’s version called for a cup of Heavy Cream as the thickening agent for this recipe. To substitute, I was prepared to make a roux of some kind on the fly, but thankfully, Nami was able to tell me her quick trick (as listed in the recipe) in under 140 characters while I was preparing the chowder. Yay Nami! I omitted the bacon (I know, maybe next time) and added Edamame for a nice pop of colour and because I like the added fibre and protein :-)

I can’t tell you how happy I was to make this chowder. I look forward to making it again. I will not omit the bacon, though ~ that’s a promise :-) Here is my amended recipe below.

Chicken, Corn & Edamame Chowder with Roasted Potato

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 13 minutes

Yield: 6-8


  • 12 Baby Red Potatoes, halved
  • 6 Pearl Onions
  • 3 Cloves Garlic, halved
  • 3 Tbsp Olive Oil
  • 2 X 900ML Cartons Low Sodium Chicken Broth
  • 2 Cups (cooked) shredded white meat from Rotisserie Chicken
  • 1 Can Cream Style Sweet Corn
  • 1/2 Cup Frozen Edamame, thawed
  • 1 Tbsp dried Thyme
  • Salt & Pepper to taste
  • 3/4 Cup Warm Milk (I used 3% but you can use 2% also)
  • 2 Tbsp Butter
  • 2 Tbsp Unbleached, all-purpose flour


  1. Preheat oven to 375F
  2. In a medium bowl, toss potato, onion and garlic in olive oil, season with salt and pepper
  3. Place on a parchment lined baking sheet and roast for 40 minutes. Set aside.
  4. In a large dutch oven, bring chicken broth to a boil and add chicken, potatoes, corn and thyme.
  5. Return to boiling state and remove excess fat from the surface. Repeat as necessary.
  6. Add Edamame and reduce to a simmer
  7. In a small skillet, melt butter over a medium heat
  8. Add flour and combine with a whisk, about a minute
  9. Gradually, add warm milk and whisk until a thickened consistency is achieved, and the flour is cooked, about 3-4 minutes
  10. Add this mixture and stir gently to combine. You are aiming for a creamy texture.
  11. Season with Salt and Pepper to taste.
  12. Allow to simmer for about 10 minutes more
  13. Serve and enjoy with crusty bread


This chowder was just lovely!

Chicken, Corn & Edamame Chowder with Roasted Potato


Have a wonderful week!

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