Caribbean Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Extra Virgin Olive Oil 1 cup, chopped Onions, raw 1 cup, chopped Green Peppers (bell peppers) 1 pepper Jalapeno Peppers 12 cloves Garlic 0.25 cup Tomato Paste 4 cup Broth, Vegetable, Clearly Organic, Best Choice 1 tsp Thyme, ground .5 tbsp *McCormick ground cumin (by CHGOMOMMA) .5 tsp Ginger Root .5 tsp Allspice .25 tsp Pepper, red or cayenne .125 tsp Salt 2 cup Bush's, Black Beans 0.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 100 grams Cilantro, raw 2 fruit (2" dia) Limes
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). Simmer until heated through.
3. Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.
Serving Size: 8 1 cup servings
2. Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Simmer until heated through.
3. Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.
Serving Size: 8 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 136.8
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 633.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.0 g
- Protein: 5.2 g
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