Recipe Junction

Our Favorite Recipes'

Black Bean Soup
with Chile, Coconut Milk and Lime

Makes 4 servings

• 2 tablespoons sunflower seed oil or olive oil
• 1 small onion, finely diced
• 1 1/2 teaspoons toasted ground cumin seeds
• 1 teaspoon minced chipotle chile (canned in adobo sauce)
• 1/4 cup chopped cilantro, plus a little extra for garnish
• 2 (15 1/2-ounce) cans black beans, preferably organic
• 1 can coconut milk (about 15 ounces)
• Sea salt
• Juice of 1 or 2 limes, to taste

Heat the oil in a wide soup pot, then add the onion, cumin, chile and cilantro, and cook over medium heat, stirring every so often, for about 5 minutes. Add 1/2 cup water, lower the heat and continue cooking until onion is soft, about 12 minutes in all.

Pour in the beans and their liquid, 2 1/2 cups water and the coconut milk. Bring to a boil and simmer for 15 minutes.

Puree a cup or so of the beans and return to the soup. Or puree all of the beans if you prefer a smooth soup. Season with salt and stir in the lime juice. Serve garnished with a pinch of chopped cilantro.

From “ Vegetable Soups from Deborah Madison's Kitchen ,” Broadway Books.)

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon