Slow Cooker Caribbean Black Bean Soup

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