I frequently look for recipes online that I can make with a few core ingredients that I happen to have on hand. Sometimes I'm successful in finding something, other times I'm not. When I do find something, I never stick to the original recipe; and I always some derivation, maybe moderate, maybe a nod to the original. Recently black beans were the pantry items of the day. This Caribbean Black Bean Soup is pretty similar to the Cooking Light version I modified for our dinner that I am sharing with you here, and certainly similar enough that I can't call it my own.
Caribbean Black Bean Soup
- 2 tbsps. extra virgin olive oil
- 1 medium red onion, chopped
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 small jalapeño pepper, minced
- 1 whole head of garlic, minced
- 4 c. vegetable broth
- 1 tsp. dried thyme
- 2 tsps. ground cumin
- 2 tsps. ground ginger
- 1 tsps. ground allspice
- 1 tsp. ground red pepper
- 1/4 tsp. salt
- 3 15-oz. cans black beans, rinsed and drained
- 1 15-oz. can great white northern beans, rinsed and drained
- 1 15 oz. light coconut milk
- 1 1/2 c. water
- 1/2 c. chopped fresh cilantro
- 2 limes, quartered
- In a large saucepan, heat the olive oil and add onion, peppers, and garlic. Sauté until vegetables are softened and onions have started to caramelize.
- While vegetables are sautéing, add vegetable broth, beans, coconut milk, water, and spices to a 5-qt. slow cooker on low. Add vegetable mixture when it is finished sautéing. Cook for 6 to 8 hours on low.
- Serve soup in bowls and top with cilantro. Serve with lime wedges is desired.