Bean-Coconut Soup

A delicious soup matched with a green salad equals a happy tummy that keeps you satisfied for hours.

Bean - Coconut Soup
Serves 6
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  1. 4 cups of vegetable broth
  2. 1 can of black beans, rinsed and drained
  3. 1 can of pinto beans, rinsed and drained
  4. 1 onion, diced
  5. 1 Tbsp of garlic powder
  6. 1 15 oz can tomato sauce
  7. 1 cup water
  8. 2 tsp cumin
After the soup is done
  1. 1-1/2 cup of unsweetened coconut milk in carton or for a creamier version 1 can of light coconut milk
  2. Fresh cilantro, chopped
  3. Tortilla Chips
  1. Place a 1/4 cup of vegetable broth in large pan. Add diced onion and saute until they start to become transparent.
  2. Add remaining ingredients up to the cumin. Stir to combine ingredients and bring to a light boil. Reduce heat to a simmer, cover and cook for a minimum of 30 minutes.
  3. The soup can be left as is or for a creamier texture, use immersion blender.
  4. Add coconut milk.
  5. To serve - ladle into bowls and top with cilantro and pieces of tortilla chips.
Adapted from Skinny Ms
Adapted from Skinny Ms
Deliciously Inspired