Tropical Coconut Black Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 15-ounce can black beans, drained and rinsed
• 1 14.5-ounce can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 cup coconut milk
• 3 tablespoons chopped fresh cilantro, divided
• 1 lime, cut into wedges for serving

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is softened, about 5 minutes.
2. Add the cumin, smoked paprika, ginger, allspice, cloves, cardamom, cinnamon, nutmeg, salt, and pepper. Cook, stirring, for 1 minute.
3. Add the black beans, tomatoes, broth, and coconut milk. Bring to a boil, reduce heat, and simmer for 25 minutes.
4. Stir in 2 tablespoons of the cilantro and season with additional salt and pepper to taste.
5. Serve in bowls garnished with the remaining cilantro and lime wedges.

Interesting Facts

• The black beans used in this soup are a great source of protein and fiber.
• Coconut milk adds a sweet and nutty flavor to the soup.
• The spices give the soup its Caribbean flavor.
• The soup can be served hot or cold.