Tangy Coconut Black Bean Soup

Ingredients:

½ cup onion (diced)

2 carrots (diced)

2 cloves garlic (minced)

28 oz can of crushed tomatoes

6 oz can tomato paste

32 oz box vegetable broth

13 oz can coconut milk (full fat)

15 oz can black beans (rinsed & drained)

1 teaspoon salt

¼  teaspoon black pepper

1 teaspoon chili powder

1 teaspoon cumin

 

Directions:

Slow Cooker

  • Place all ingredients, except black beans and coconut milk, into a slow cooker.
  • Add 2 cups of water.
  • Cook on high for 5-6 hours or low for 7-8 hours.
  • During the last hour of cooking add the black beans (rinsed and drained) and coconut milk.  Stir to combine.

 

Instant Pot: 

  • Add all ingredients to Instant Pot except beans and coconut milk.  Add 2 cups of water.
  • Cook on manual high pressure for 4 minutes.
  • Manually release.
  • Stir in coconut milk and black beans to combine.
  • Adjust salt and pepper to your liking.
  • Serve with salad and fresh fruit.

 

Notes:

If you would like a creamier consistency you can use an immersion blender to give it a quick blend or take half of the soup and add to a blender. Blend it and then add back to the soup and stir. 

Top soup with pumpkin seeds, fresh cilantro or sliced scallions.

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