Black Bean And Coconut Milk Soup
From fitness magazine february 2006. Very easy to make and vegan, too! as a suggestion, serve with recipe #118085. 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!
Steps
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 , 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.
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.
Ingredients
olive oil, white onion, garlic clove, ground cumin, chipotle chiles in adobo, fresh cilantro, reduced sodium black beans, reduced-fat coconut milk, water, salt, pepper, lime wedge, fresh cilantro leaves, tomatoes