Recipe by COOKGIRl
From Fitness magazine February 2006. Very easy to make and vegan, too! As a suggestion, serve with Restaurant's Corn Tortillas. Also, I like to cook up a pot of brown rice and add a large spoonful to each serving of soup for a complete meal in a bowl. Finally, I have reduced the coconut milk by half and the soup was still delicious! There you go!
- 2 tablespoons olive oil
- 1 small white onion, diced small
- 1 garlic clove, minced
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons chipotle chiles in adobo, minced or 1 -1 1⁄2 teaspoon TABASCO® brand Chipotle Pepper Sauce
- 1⁄4 cup fresh cilantro, chopped (NOT dried)
- 2 (15 ounce) canswhole reduced sodium black beans (or equivalent amount of freshly cooked black beans)
- 1 (15 ounce) can reduced-fat coconut milk
- 2 1⁄2 cups water or 2 1⁄2 cups vegetable broth
- lime wedge
- diced white onion
- fresh cilantro leaves
- diced firm tomatoes
Directions See How It's Made
- In a soup pot over medium heat, warm the olive oil. Add the onion, garlic, cumin and chipotle. Saute, stirring occasionally for approximately 5 minutes.
- Add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
- Add the black beans (plus the bean liquid if using canned), coconut milk, and 2 1/2 cups water or stock. Increase heat to high and bring to a boil.
- Reduce the heat to medium-low and simmer the soup for 15 minutes.
- Scoop out 1 cup of the beans and some liquid; place in a mixing bowl. Puree the 1 cup of beans until smooth then return to the soup pot. Stir to thicken, blending more beans if you wish to desired consistency. (Or you can use a hand held immersion blender and blend the soup that way.).
- Adjust seasoning if necessary, adding salt and pepper as needed.
- Garnish each serving with lime wedges, diced white onion and cilantro leaves and diced tomatoes.