Do you ever have those days where you want to do absolutely nothing, yet you have a to-do list that you can’t wrap your brain around?

That’s me right now.  Stuck in a moment of laziness slash relaxation.

It feels good to stop the noise for a moment and let my brain actually think.  Happy thoughts of soup.

Tomorrow seems like a better day to get things done anyways, right?

Today is a good day for movie watching or a fall bike ride.  Even better for carving ridiculous things into pumpkins. Seriously, who started carving pumpkins anyway?

Sticking a knife in a vegetable and carving faces in it is totally random.

What would you do if I asked you to carve an apple? Not normal.

My love for soup probably isn’t normal either.  I love it more than chocolate. Chocolate Soup would be good.

If we were really good friends, you’d know soup is my favorite.  Tomato, bean, tortilla, carrot ginger — I’ll take them all!

I’d probably always order soup and a salad at dinner with you. And a skinny margarita.

But if we were just hanging, I’d make some sexy homemade soup for my friends. With cuban spices, cilantro, tomatoes and garlic. You’d love it. You’d want to be BFFs.

I’m telling you crock pots are in!

Homemade soup just can’t be beat. Especially sexy soup like this!  Yes, you read that right, this soup is totally sizzling.

Comforting Spicy Caribbean Black Bean Soup. Just sounds sexy!

Warms your soul, and slims your body.  Double yes!

Make this. You’ll be hot.

Is your mouth watering yet? Don’t deny the soup love!

Slow Cooked Spicy Caribbean Black Bean Soup

By Monique of Ambitious Kitchen

1 lb dried black beans, washed and sorted

1 large onion, chopped

2 cups carrots, chopped

1- 28 ounce can of fire roasted tomatoes

1 red pepper, chopped or sliced

1 yellow pepper, chopped or sliced

1 orange pepper, chopped or sliced

2 jalapenos, seeded, and diced

4 cloves garlic, minced

1/ 2 cup fresh cilantro, chopped

1 1/2 tablespoons ground cumin

1 teaspoon ground cayenne pepper

1/2 teaspoon of tabasco sauce

1 bay leaf

1 tablespoon sea salt

1/2 tablespoon black pepper

6 cups of vegetable broth

2 cups of water

Rinse 16 oz. of dry black beans in a colander. Wash thoroughly.  Place the beans in a crock-pot and soak over night or for 8-10 hours.

Once beans are  done soaking, rinse  in coriander. Place beans, canned tomatoes, garlic, onion, vegetable broth, water salt, pepper,  cumin, cayenne, tabasco sauce, bay leaf and jalapenos in crock pot. Mix 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 flavor.  Add more salt, pepper, and seasoning if necessary.

Garnish with fresh cilantro, sour cream, and crumbled cheese.

Serves 8