2 Cups Dried Black Beans, Soaked Overnight And Drained

1 Red Bell Pepper, Diced

1 Onion, Diced

3 Cloves Garlic, Minced

1 Teaspoon Smoked Paprika

1 Teaspoon Dried Thyme

1 Bay Leaf

4 Cups Vegetable Broth

Step: 1

In A Large Pot, Heat Some Oil Over Medium Heat. Add The Diced Onion, Garlic, Red Bell Pepper, Jalapeño Pepper (If Using), Carrots, And Celery. Sauté For About 5 Minutes Until The Vegetables Begin To Soften.

Step: 2

Add The Cumin, Coriander, Smoked Paprika, Dried Thyme, Allspice Powder, And Bay Leaf To The Pot. Stir Well To Coat The Vegetables With The Spices And Let Them Cook For Another Minute.

Step: 3

Add The Soaked And Drained Black Beans To The Pot, Along With The Vegetable Broth And Diced Tomatoes. Stir Everything Together And Bring The Mixture To A Boil.

Step: 4

Once It Boils, Reduce The Heat To Low, Cover The Pot, And Let The Soup Simmer For About 1 To 1.5 Hours, Or Until The Beans Are Tender And Fully Cooked. Stir Occasionally To Prevent Sticking And Add More Broth If Needed.

Step: 5

Once The Beans Are Cooked, Remove The Bay Leaf From The Pot. Using An Immersion Blender Or A Regular Blender, Purée About Half Of The Soup Until Smooth. This Will Give The Soup A Thick And Creamy Texture While Still Leaving Some Whole Beans For Texture.

Step: 6

Return The Blended Soup To The Pot And Stir Well. Add The Lime Juice And Season With Salt And Pepper To Taste. Adjust The Seasoning According To Your Preference.

Step: 7

Continue To Simmer The Soup For Another 10 Minutes To Allow The Flavors To Meld Together. If The Soup Seems Too Thick, You Can Add More Vegetable Broth To Thin It Out.

Step: 8

Serve The Caribbean Black Bean Soup Hot, Garnished With Fresh Cilantro. You Can Also Add A Dollop Of Sour Cream Or Yogurt And Serve It With Lime Wedges For An Extra Tangy Kick.