Jamaican Vegetable Soup Recipe

Introduction

Jamaican Vegetable Soup is a vibrant, comforting dish full of bold flavors and wholesome ingredients. This hearty soup combines colorful vegetables, spices, and optional vegan sausages for a satisfying meal perfect any time of year.

Ingredients

• 1 tablespoon oil
• 1 small yellow onion, diced (or green onions)
• 1 rib celery, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 2 cloves garlic, chopped
• 1/4 cup jerk seasoning (homemade or store-bought)
• 4 1/2 cups vegan chicken broth (or substitute quality vegetable broth)
• 1 small can corn, drained (preferably peaches and cream)
• 1 can red kidney beans, rinsed and drained
• 4 1/2 to 5 cups peeled and chopped potatoes (red or yellow; can substitute half with sweet potatoes or pumpkin)
• 2 vegan sausages, cooked and sliced (optional; can use vegan chicken pieces)
• 1/4 cup canned coconut milk
• 1/3 cup cilantro, chopped
• 2 tablespoons fresh lime juice (optional)
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon dried parsley
• 1 1/2 tablespoons brown sugar
• 1/2 to 2 teaspoons cayenne pepper (adjust to taste)
• 2 teaspoons chili powder (or smoked paprika)
• 2 teaspoons dried thyme (not ground)
• 2 teaspoons salt
• 1 teaspoon allspice
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cumin
• 1/8 teaspoon cloves

Instructions

1. Step 1: Prepare your Instant Pot or soup pot. If using an Instant Pot, press ‘Saute’ and add oil, onion, celery, green and red peppers, plus a pinch of salt and pepper. Cook for about 5 minutes until softened.
2. Step 2: Stir in garlic, jerk seasoning, and cooked vegan sausages or chicken pieces if using. Add the broth, kidney beans, corn, and chopped potatoes.
3. Step 3: For Instant Pot, close the lid and turn the valve to ‘sealing.’ Set to pressure cook for 5 minutes. It will take about 10 minutes to reach pressure before timing starts.
4. Step 4: When cooking is complete, carefully quick-release the pressure by turning the valve to ‘venting.’ Once the pin drops, remove the lid. Stir in the coconut milk, cilantro, and lime juice. Adjust seasonings as needed. Serve hot.
5. Step 5: For stovetop cooking, sauté the onion, celery, peppers, and oil with salt and pepper in a soup pot over medium heat for about 5 minutes. Add garlic, jerk seasoning, and vegan sausages or chicken, then stir in broth, beans, corn, and potatoes.
6. Step 6: Bring to a boil, then cover and reduce heat to a simmer. Cook for 12-15 minutes or until potatoes are tender.
7. Step 7: Remove from heat, stir in coconut milk, cilantro, and lime juice. Taste and adjust seasonings if necessary. Ladle into bowls and enjoy with your favorite crusty bread.

Tips & Variations

• Swap half the potatoes for sweet potatoes or pumpkin for a sweeter, earthier flavor.
• Adjust cayenne pepper to control the soup’s heat—start mild and increase as you like.
• Add vegan sausages or chicken for extra protein, or omit for a lighter soup.
• Use smoked paprika instead of chili powder for a deeper, smoky taste.
• Serve with warm No Knead Artisan Bread or cornbread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low to medium heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an Instant Pot?

Yes, you can prepare this soup on the stovetop by simmering the ingredients as described. The flavors develop beautifully with a slower cook time.

Is this soup suitable for vegans?

Absolutely. This recipe uses vegan broth and optional vegan sausages or chicken pieces, making it a delicious vegan-friendly meal.

Jamaican Vegetable Soup Recipe

Print Recipe

★★★★★

4.8 from 116 reviews

This vibrant Jamaican Vegetable Soup combines a medley of fresh vegetables, aromatic spices, and hearty beans in a flavorful vegan broth infused with traditional jerk seasoning. Perfectly balanced with a touch of coconut milk and a hint of lime, this comforting soup can be prepared quickly using an Instant Pot or conventionally on the stovetop, making it a versatile and satisfying dish for any occasion.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Jamaican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 small yellow onion, diced (or green onions)
• 1 rib celery, chopped
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 2 cloves garlic, chopped
• 4 and 1/2 to 5 cups peeled and chopped potatoes (red or yellow; can substitute half with sweet potatoes or pumpkin)
• 1 small can corn, drained (preferably peaches and cream)

Protein

• 1 can red kidney beans, rinsed and drained
• 2 vegan sausages, cooked and sliced (optional; recommended Beyond Meat Hot Italian or chopped vegan chicken pieces)

Liquids and Seasonings

• 1 tablespoon oil
• 1/4 cup jerk seasoning (homemade; see notes)
• 4 and 1/2 cups vegan chicken broth (water + 2 and 1/2 tablespoons Better Than Bouillon No Chicken Soup Base or quality vegetable broth)
• 1/4 cup canned coconut milk
• 1/3 cup cilantro, chopped
• 2 tablespoons fresh lime juice (optional)
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon dried parsley
• 1 and 1/2 tablespoons brown sugar
• 1/2 to 2 teaspoons cayenne pepper (adjust to heat preference: 1/2 mild, 1 moderate, 2 spicy)
• 2 teaspoons chili powder (or smoked paprika)
• 2 teaspoons dried thyme (not ground)
• 2 teaspoons salt
• 1 teaspoon allspice
• 1 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cumin
• 1/8 teaspoon cloves

Instructions

1. Prepare Aromatics: Add the diced onion, chopped celery, green and red peppers, oil, and a pinch of salt and pepper to your cooking vessel. Using an Instant Pot, press ‘Sauté’ and cook for 5 minutes; on the stovetop, sauté over medium heat for the same duration until the vegetables soften.
2. Add Flavors and Protein: Stir in the chopped garlic and jerk seasoning until fragrant. Mix in the cooked and sliced vegan sausages or vegan chicken pieces if using, allowing their flavors to meld with the aromatics.
3. Add Broth and Vegetables: Pour in the vegan chicken broth, then add the drained beans, corn, and peeled, chopped potatoes. Stir well to combine all ingredients evenly.
4. Pressure Cooking (Instant Pot): Close the lid and turn the valve to ‘sealing’. Set the Instant Pot to ‘Pressure Cook’ for 5 minutes. It will take about 10 minutes to reach pressure before the timer begins.
5. Release Pressure: When the cook time is up, quickly and carefully turn the valve to ‘venting’ with an oven mitt. Wait until all steam escapes and the pin drops before removing the lid.
6. Simmering (Stovetop): If cooking on the stovetop, bring the soup to a boil over high heat, cover, then reduce to a simmer for 12-15 minutes, until the potatoes are tender.
7. Finish Soup: Stir in the canned coconut milk, chopped cilantro, and fresh lime juice (if using). Taste and adjust seasonings with salt, pepper, and more jerk seasoning if desired.
8. Serve: Ladle the hot soup into bowls and enjoy warm. It pairs excellently with crusty artisan bread for a complete meal.

Notes

• Jerk seasoning can be homemade or store-bought; homemade versions often include allspice, thyme, cinnamon, nutmeg, and chili.
• Vegan chicken broth can be made by dissolving Better Than Bouillon No Chicken Soup Base into water or substituted with a good quality vegetable broth.
• Adjust cayenne pepper quantity based on your preferred spice level.
• Optional vegan sausages or chicken add protein but the soup is flavorful and hearty without them.
• Leftovers store well refrigerated for up to 4 days and can be frozen for longer storage.
• Serve with a crusty bread, such as no-knead artisan bread, for a complete and satisfying meal.

Keywords: Jamaican vegetable soup, vegan soup, jerk seasoning soup, instant pot soup, vegetable and bean soup, vegan sausage soup, Caribbean soup