Carribean Black Bean Soup

Carribean Black Bean Soup
Carribean Black Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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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