Black Bean Soup
A rich and hearty black bean soup, flavored with local spices and a hint of coconut.
Prep Time
10 mins
Cook Time
30 mins
Difficulty
Easy
Servings
4
- 2 cans (15 oz each) black beans, rinsed
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tsp cumin
- Salt and pepper to taste
- Optional: a dash of hot sauce
Instructions
In a pot, sauté the onion and bell pepper in oil until soft.
Add garlic and cumin and cook for another minute.
Add the rinsed black beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to partially blend the soup, leaving some whole beans for texture.
Stir in the coconut milk and season with salt, pepper, and hot sauce.
Simmer for another 5 minutes. Serve hot, garnished with cilantro or a dollop of sour cream.
Add a tablespoon of dark rum to the soup in the final minutes of cooking for a unique Caribbean kick.
Roasting the vegetables before adding them to the pot will add a deeper, smokier flavor.
Serve with a side of white rice or a warm tortilla for dipping.