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Caribbean Black Bean Soup

This recipe is made Week 2 Day 7 and used this week for lunch

Active Time: 30 minutes / Cook Time: 30-35 minutes / Total Time: 45 minutes

Makes 8 servings

Carribean Black Bean Soup.JPG

Ingredients:

  • 2 tablespoons coconut oil
  • 1 ½ cups onion, diced (from about 1 large)
  • 1 ½ cups bell pepper, diced (from about 1; any color)
  • 1 jalapeño, diced (seeded if desired)
  • 4 cloves garlic, minced
  • 1 ¼ teaspoons dried thyme
  • 1 ½ teaspoons ground cumin
  • ¾ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon cayenne pepper, plus more to taste
  • 1 large sweet potato, peeled and cut into ½” cubes (about 8 oz.)
  • 1 (15 oz.) can fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 3 (15 oz.) cans black beans, rinsed and drained
  • ½ teaspoon fine sea salt, plus more to taste
  • 1 (13.5 oz.) can coconut milk
  • ½ cup chopped fresh cilantro, plus more to serve
  • juice of 2 limes, plus more to serve

Directions:

  1. In a large stockpot or Dutch oven, heat coconut oil over medium heat . Add onion, bell pepper, and jalapeño and cook, stirring occasionally, until the vegetables are softened, 8-10 minutes.
  2. Stir in the garlic, thyme, cumin, ginger, allspice, and cayenne and cook, stirring constantly, for 1 minute.
  3. Stir in the sweet potato, tomatoes, and broth and bring to a boil. Reduce the heat, cover, and cook 5 minutes.
  4. Add the black beans and sea salt, bring to a simmer, and cook 15 minutes.
  5. Reduce the heat to low, stir in the coconut milk and ½ cup cilantro.
  6. Remove from the heat and stir in the juice of two limes.
  7. Top with additional chopped cilantro and lime juice if desired.
  8. Serve two 1 ½ cup portions for dinner tonight, package 4 portions in airtight containers for lunches on Days 1 and 3, and freeze two portions for a quick lunch or dinner on a busy day.