Delicious Coconut Black Bean Soup Recipe

This coconut black bean soup is a delicious and hearty dish that combines the creaminess of coconut milk with the earthiness of black beans. Packed with flavors from spices like cumin, coriander, and chili powder, this soup is perfect for cold winter nights or anytime you're craving a warm and comforting bowl of soup. It's also vegan and gluten-free, making it a versatile option for different dietary preferences.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, red bell pepper, and jalapeno pepper. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Stir in the ground cumin, ground coriander, and chili powder. Cook for an additional minute to toast the spices.
4. Add the black beans, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine.
5. Bring the soup to a simmer and let it cook for 20-25 minutes, allowing the flavors to meld together.
6. Use an immersion blender or transfer a portion of the soup to a blender to puree until smooth. You can leave some chunks if desired for added texture.
7. Season the soup with salt and pepper to taste.
8. Serve the coconut black bean soup hot, garnished with fresh cilantro and lime wedges for squeezing over the soup.

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