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Caribbean Black Bean Soup

Oxmoor House

Yield 8 servings (serving size: about 1 cup soup, 1 tablespoon cilantro, and 1 lime wedge)
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

Nutrition Information

  • calories 143
  • caloriesfromfat 0.0 %
  • fat 5 g
  • satfat 3 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 5.5 g
  • carbohydrate 20.5 g
  • fiber 5.6 g
  • cholesterol 0.0 mg
  • iron 2.3 mg
  • sodium 333 mg
  • calcium 59 mg

How to Make It

  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.

Cook's Notes

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.

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