Black Bean And Coconut Milk Soup

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 small 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 tabascoâ® brand chipotle pepper sauce
• 1/4 cup fresh cilantro, chopped (not dried)
• 2 (15 ounce) cans whole 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
• salt
• pepper
• lime wedge
• diced onion
• fresh cilantro leaves
• diced firm tomato

Recipe

• 1 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.
• 2 add 1/2 cup water, reducing heat to low, continuing to cook for 12-15 minutes or until onion is softened.
• 3 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.
• 4 reduce the heat to medium-low and simmer the soup for 15 minutes.
• 5 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.).
• 6 adjust seasoning if necessary, adding salt and pepper as needed.
• 7 garnish each serving with lime wedges, diced onion and cilantro leaves and diced tomatoes.