Categories: Soups

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

Directions

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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