• 1 T. olive oil
  • 2 c. onion, red, chopped (1 onion)
  • 1 c. bell pepper, green, diced
  • 1 c. bell pepper, red, diced
  • 3 T. jalapeño, finely chopped (2 jalapeño peppers)
  • 1 whole garlic head, peeled and minced
  • 1/4 c. tomato paste, no-salt-added
  • 4 c. vegetable broth, organic, divided
  • 1 tsp. dried thyme
  • 1 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground allspice
  • 1/4 tsp. ground red pepper
  • 1/8 tsp. salt
  • 30 oz. black beans, no-salt-added, rinsed and drained (2-15 oz. cans)
  • 8 oz. frozen whole kernel corn (optional)
  • 1/2 c. coconut milk
  • 1/2 c. cilantro, fresh, chopped
  • 2 limes, quartered

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Slow Cooker Caribbean Black Bean Soup is not only delicious it is also very Healthy! Enjoy!

  1. In a skillet over medium-high heat; add oil, swirl to coat.
  2. Place onion, bell peppers (red and green) and jalapeño in skillet; sauté for about 4 minutes.
  3. Add garlic; sauté and additional 1 minute.
  4. Stir in tomato paste with 1 cup of broth.
  5. Transfer vegetable mixture (above) to a 5-5 1/2 quart slow cooker.
  6. Stir in remaining 3 cups broth, thyme, cumin, ginger, allsprice, red pepper, salt and black beans.
  7. Cover. Cook on LOW for 8 hours.
  8. Stir in frozen corn 45 minutes before soup is done
  9. Stir in coconut milk.
  10. Pour soup into bowls; topped with cilantro.
  11. Serve with lime wedges.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Slow Cooker Black Bean Soup

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