So very good! The lime juice is a must
Caribbean Black Bean Soup
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.
More From Oxmoor House
- Calories: 143
- Calories from fat: 0.0%
- Fat: 5g
- Saturated fat: 3g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.3g
- Protein: 5.5g
- Carbohydrate: 20.5g
- Fiber: 5.6g
- Cholesterol: 0.0mg
- Iron: 2.3mg
- Sodium: 333mg
- Calcium: 59mg
- 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
- 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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