When I got up in the morning I knew I was going to have a busy day. I decided today would be a great day to load up the crock pot and come home to a hot meal. This took less than 20 minutes to prepare and get into the pot while I was getting ready to go this morning, and when I came home a spicy, hearty soup was waiting for me.
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
1 jalapeno, finely chopped
2 15 oz cans black beans, rinsed
3 cups vegetable broth
6 oz of tomato paste
13 oz coconut milk
half a lime, juiced
1 tablespoon cumin
2 tablespoons red pepper flakes
1 teaspoon cayenne
1/2 teaspoon salt
1 tablespoon thyme
Chop up the peppers and onions and cook them in a large skillet over medium heat with a little bit of olive oil. After 2-3 minutes add the cumin, red pepper flakes, cayenne, thyme, and salt. Cook for another 2 minutes.
Set the crock pot on low and put the vegetable broth and tomato paste in. Give a good stir to mix them together, and add the black beans. Bring in the peppers from the pan, then stir in the coconut milk and lime. Cover and let it cook for 5-6 hours. This makes a lot of soup so I have lunch ready for tomorrow!
If you like it really spicy feel free to add more cayenne, or omit it out if you don’t want the heat.