Caribbean Black Bean Soup

• 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 jalapeno 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

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 3 ingredients (through jalapeno); saute 4 minutes. Add garlic; saute 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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olive oil, red onion, green bell pepper, red bell pepper, pepper, garlic, nosalt, vegetable broth, thyme, ground cumin, ground ginger, ground allspice, ground red pepper, salt, salt, coconut milk, fresh cilantro

Taken from www.myrecipes.com/recipe/caribbean-black-bean-soup (may not work)