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Black Bean Soup with Coconut and Lime

Soup. No matter what time of year it is, I can always eat soup. I love the smell of the house when a pot of soup is in the making. The mirepoix fills the air with a familiar scent that reminds me of my childhood and gives me this overwhelming sense of comfort. Do you like how I used the word mirepoix? My sister is a family and consumer sciences teacher and recently taught me what this word means. It is simply the combination of onion, carrots, and celery which is the start of many of my soups and dishes. Fancy, dancy. Well, now I taught you something!

 

blackbeancocosoup

I’m sure I’ve said this before, but we use lots of beans in our house. Soups, salads, stir-fry dishes, curries, rice dishes, casseroles, and more….we use some sort of bean. I have a whole shelf of a variety of canned beans. If you didn’t know me, then you would think I was preparing for some sort of storm. Believe me, if you have beans you will always have a filling meal with the addition of some veggies and possibly a grain.

Before I go into my recipe, I just want to let you know I am currently typing from my newly remodeled office. Woot woot. While my husband was away, I primed, painted, and remodeled my space. I finally have a place to hang my diplomas and certifications! I love it. But I will tell you this, painting is some tough work. We will be hiring someone to paint the rest of the areas of the house. It’s a ton of work and takes some skill (like a steady hand!). My estimation of one full day of painting really took me three days. I am tackling the upstairs powder room and the master bathroom and then I am retiring my brushes and rollers, hopefully forever.

Ok, let’s get cookin. Grab your ingredients, fill your house with the wonderful scent of a home cooked meal, and definitely enjoy the left overs for the next few lunches because this soups only tastes better the next day. I hope this soup fills your belly with the lovely combination of fresh ingredients and reminds you that less is always more.

Enjoy!

Print Recipe
Black Bean Soup with Coconut & Lime
A protein packed soup that is simple and easy. The combination of cilantro, lime, and coconut milk give this soup a fresh taste.
Course Main Dish, Soup
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Main Dish, Soup
Prep Time 20 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Heat 2 tbsp olive oil in your large pot and add the onion and 2 cloves pressed garlic. Stir for about 2 minutes and then add the celery and carrots.
  2. Add 1/2 cup of the vegetable stock and simmer the vegetables until they are soft (about 10 minutes). Add more broth if needed.
  3. Add lime zest and stir for about 1minute.
  4. Add the remaining broth and bring broth to a low simmer. Reduce the heat to low.
  5. Add the rinsed beans and mix thoroughly. Turn off the heat. Using an immersion stick blender or a normal upright blender to blend half of the soup. Be careful because the soup is hot! HINT: Separate the soup in half into a smaller pot so you know how much to blend.
  6. Place the blended soup back into the original pot. Add the lime juice and coconut milk and stir until completely blended. Add salt and pepper to taste. Top with a dollop of sour cream or greek yogurt and cilantro (optional).
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