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
How to Make It
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.
Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.
Stir in coconut milk. Ladle soup into bowls; top with cilantro. Serve with lime wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.