Do you have days past where you want to do nothing at all, yet you might have a to-do list that you can’t wrap your brain around?
That’s me at the moment. Stuck in a moment of laziness slash rest.
It feels great to stop the noise for a moment and permit my brain actually think. Content thoughts of soup.
Tomorrow seems like a better time to get issues done anyways, ideal?
Today is a good day for film watching or a fall bike ride. Better still for carving ridiculous issues into pumpkins. Seriously, who started carving pumpkins in any case?
Sticking a knife in a vegetable and carving faces in it is totally random.
What can you do easily asked you to carve an apple? Not really normal.
My love for soup probably isn’t normal either. I really like it a lot more than chocolates. Chocolate Soup will be good.
If we were really good friends, you’d know soup is my favorite. Tomato, bean, tortilla, carrot ginger – I’ll consider them all!
I’d probably generally order soup along with a salad at dinner with you. And a skinny margarita.
But if we were just hanging, I’d produce some sexy homemade soup for my close friends. With cuban spices, cilantro, tomato vegetables and garlic clove. You’d love it. You’d want to be BFFs.
I’m letting you know crock pots are in!
Homemade soup just can’t be beat. Specifically sexy soup like this! Yes, you browse that correct, this soup is totally sizzling.
Comforting Spicy Caribbean Dark Bean Soup. Simply sounds sexy!
Warms your soul, and slims your body. Double yes!
Make this. You will be hot.
Is the mouth area watering yet? Don’t deny the soup like!
Slow Cooked Spicy Caribbean Black Bean Soup
By Monique of Ambitious Kitchen
1 lb dried black beans, washed and sorted
1 large onion, chopped
1 red pepper, cut or sliced
1 yellow pepper, chopped or sliced
1 orange pepper, chopped or sliced
2 jalapenos, seeded, and diced
4 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 teaspoon surface cayenne pepper
1/2 teaspoon of tabasco sauce
1 bay leaf
1 tablespoon sea salt
1/2 tablespoon dark pepper
6 cups of veggie broth
2 mugs of water
Rinse 16 oz. of dried out black beans within a colander. Clean thoroughly. Place the beans in a crock-pot and soak instantly or for 8-10 hours.
Once coffee beans are done soaking, rinse in coriander. Place coffee beans, canned tomatoes, garlic, onion, veggie broth, water salt, pepper, cumin, cayenne, tabasco sauce, bay leaf and jalapenos in crock container. Combine well. Cover and cook on high for 4 hours.
After 4 hours, uncover and add in carrots, cilantro and yellow, red and orange peppers. Put crock-pot on low and cook another 2 hours.
Taste to see if you like the taste. Add more sodium, pepper, and seasoning if necessary.
Garnish with new cilantro, sour cream, and crumbled cheese.
Serves 8
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