Caribbean Black Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A little of this spicy soup goes a long way, so it's best when served as an appetizer soup. If you want to decrease the heat, seed the jalapeños. Ingredients:
1 tablespoon olive oil |
2 cups chopped red onion (1 onion) |
1 cup diced green bell pepper |
1 cup diced red bell pepper |
3 tablespoons finely chopped jalapeño pepper (2 peppers) |
1 whole garlic head, peeled and minced |
1/4 cup no-salt-added tomato paste |
4 cups organic vegetable broth, divided |
1 teaspoon dried thyme |
1 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/2 teaspoon ground allspice |
1/4 teaspoon ground red pepper |
1/8 teaspoon salt |
2 (15-ounce) cans no-salt-added black beans, rinsed and drained |
1/2 cup coconut milk |
1/2 cup chopped fresh cilantro |
2 limes, quartered |
Directions:
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeño); sauté 4 minutes. Add garlic; sauté 1 minute. Stir in tomato paste and 1 cup broth. Transfer vegetable mixture to a 5-quart electric slow cooker.
2. Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.
3. Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.
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