Description
A creamy and comforting soup made with coconut milk and black beans, perfect for busy weeknights.
Ingredients
Scale
- 1 can coconut milk
- 1 can black beans, drained and rinsed
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic over medium heat until softened, about 3-4 minutes.
- Add the cumin to the pot and sauté for another minute to release its fragrance.
- Pour in the coconut milk and vegetable broth, then add the black beans. Stir well and bring to a simmer. Cook for 10-15 minutes.
- Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.
Notes
This soup pairs well with crusty bread, rice, or tortilla chips. It can also be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg