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Bean Soup with Coconut Milk
Course:
Appetizer, Main Course, Soup
Ingredients
2
tbsp
olive, or coconut oil
1/4
cup
minced onion
1
sliced
carrot
1
sliced
celery stalk
1/2
tsp
thyme
1/4
tsp
cumin
2
14 oz. cans
black beans
1
can
diced tomatoes
1
tbsp
tamari
1
cup
vegetable stock
1/2
cup
coconut milk
salt and pepper to taste
Instructions
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!