This bean soup is easy to make, and store, and it’s a hit with adults as well as kids.
Coconut milk can be a little high in fat, but feel free to use reduced fat. Personally, I’m not one to stay away from healthy fats because I think they are good for us, but it’s your call.
This soup is cull of antioxidants, and very satisfying.
2 Tablespoons olive, or coconut oil
1/4 Cup Minced Onion
1 Sliced Carrot
1 Sliced Celery Stalk
1/2 Teaspoon Thyme
1/4 Teaspoon Cumin
2 Cans Black Beans (14 oz.)
1 Can Diced Tomatoes
1 Tablespoon Tamari
1 Cup Vegetable Stock
1/2 Cup Coconut Milk
Salt and Pepper to taste
In a large pot, over medium heat, add the onions and cook for a minute.
Add the carrots and celery and cook for another 4 minutes.
Add the thyme, and cumin and cook for another minute.
Add the beans, tomatoes, tamari, and vegetable stock and cook for another 10 minutes.
Add the coconut milk, cook for another 2-4 minutes (until it’s hot), add salt and pepper to taste, and serve!