Slow Cooker Caribbean Black Bean Soup
Ingredients:
- 1 tbsp Olive Oil
- 2 c Red Onions chopped
- 2 Bell Peppers green, chopped
- 2 Bell Peppers red, chopped
- 2 Jalapenos finely chopped
- 5 cloves Garlic minced or pressed
- .25 c Tomato Paste
- 4 c Vegetable Broth divided
- 1 tsp Dried Thyme
- 1 tsp Cumin ground
- .25 tsp Ground Ginger
- .25 tsp Allspice ground
- .25 tsp Crushed Red Pepper Flakes
- .25 tsp Sea Salt
- 30 oz Canned Black Beans 2 cans, drained and rinsed
- .5 c Full Fat Canned Coconut Milk
- .5 c Fresh Cilantro chopped
- 2 Limes quartered
Instructions:
- Heat a large skillet over medium-high heat. Add oil to pan. Add onion, bell peppers, and jalapenos to pan and saute 4 minutes. Add garlic and saute another 1 minute. Stir in tomato paste and 1 cup of the vegetable broth. Transfer mixture to slow cooker.
- Stir in remaining vegetable broth, thyme, cumin, ginger, allspice, red pepper flakes, salt, and beans. Cover and cook on LOW for 8 hours.
- Stir in coconut milk.
- Serve with cilantro and lime wedges.
Nutrition
Calories: 204kcal | Carbohydrates: 31g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 1024mg | Potassium: 676mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2370IU | Vitamin C: 93.9mg | Calcium: 70mg | Iron: 3.3mg
Tried this recipe?Let us know how it was!
Leave a Comment