Black Bean and Coconut Milk Soup

Recipe by COOKGIRl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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