Great taste, on the hot side. I followed this recipe pretty closely (only had 1 red bell pepper so I added cherry tomatoes and celery to make up the rest of the 2 cups; didn't have jalapeno so I used a little chipotle in adobo sauce - which I thought was great). I put it in the slow cooker for 8 hrs on LOW but it came out watery. So I put it back for 4 hrs on HIGH with the lid slightly off - and it came out just the right, stew-like consistency for me. I'd like to try it with different peppers and see how it turns out. Thanks for this tasty recipe.
Caribbean Black Bean Soup
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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