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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