Caribbean Black Bean Soup

Ingredients

• 30 ounce no-salt-added black beans rinsed drained canned
• 0.5 cup coconut milk 
• 1 teaspoon thyme leaves dried
• 0.5 cup cilantro leaves fresh chopped
• 1  garlic head whole minced peeled
• 1 cup bell pepper diced green
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 3 tablespoons jalapeno finely chopped (2 peppers)
• 2  limes quartered
• 1 tablespoon olive oil 
• 1 cup bell pepper diced red
• 2 cups onion red chopped (1 onion)
• 0.1 teaspoon salt 
• 0.3 cup no-salt-added tomato paste 
• 4 cups vegetable broth organic divided

Equipment

• bowl
• frying pan
• ladle
• slow cooker

Directions

1. Heat a large skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion and next 3 ingredients (through jalapeo); saut 4 minutes.
4. Add garlic; saut 1 minute. Stir in tomato paste and 1 cup broth.
5. Transfer vegetable mixture to a 5-quart electric slow cooker.
6. Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.
7. Stir in coconut milk. Ladle soup into bowls; top with cilantro.
8. Serve with lime wedges.