Jamaican Black Bean Soup

This Jamaican black bean soup is quick to prepare using canned black beans. It has all of the flavorful traditional ingredients used in Jamaican cooking.

2 15-ounce cans of black beans,drained

½ cup of Jamaican coconut milk

1 and ½ cups of vegetarian broth

1 tablespoon of olive oil

2 teaspoons of dried thyme

1 small scotch bonnet pepper, minced, seeds removed

½ teaspoon of kosher or sea salt

1 small red onion, diced

1 small red bell pepper, diced

2 cloves of garlic, minced

2 teaspoons of minced ginger

½ tablespoon of dried parsley

In a large stockpot, bring the temperature to medium heat. Swirl in the olive oil. Add the chopped red onion, red bell pepper, garlic, ginger and scotch bonnet pepper. Sauté for 3-5 minutes until the vegetables are somewhat tender. Add in the broth, thyme and beans. Bring the soup to a boil. Reduce the heat to a simmer and cook for 15-20 minutes to allow the flavors to develop. Sprinkle in the salt and adjust if necessary.

Pour half of the soup into a blender or food processor. Pulse the soup to create a chunky mixture. Pour the puréed mixture back in with the remaining soup. Add in the coconut milk and stir in the dried parsley. Serve hot.

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