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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!