Soups
Slow Cooker Caribbean Black Bean Soup
Jenn Bare's slow-cooker soups. About 8 hours in the crock, serves 8.
Written byJenn Bare
Method
Step by step
- 01
In a skillet over medium-high heat; add oil, swirl to coat.
- 02
Place onion, bell peppers (red and green) and jalapeño in skillet; sauté for about 4 minutes.
- 03
Add garlic; sauté and additional 1 minute.
- 04
Stir in tomato paste with 1 cup of broth.
- 05
Transfer vegetable mixture (above) to a 5-5 1/2 quart slow cooker.
- 06
Stir in remaining 3 cups broth, thyme, cumin, ginger, allsprice, red pepper, salt and black beans.
- 07
Cover. Cook on LOW for 8 hours.
- 08
Stir in frozen corn 45 minutes before soup is done
- 09
Stir in coconut milk.
- 10
Pour soup into bowls; topped with cilantro.
- 11
Serve with lime wedges.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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