Bean Soup with Coconut Milk

This bean soup is easy to make, and store, and it’s a hit with adults as well as kids.

Coconut milk can be a little high in fat, but feel free to use reduced fat. Personally, I’m not one to stay away from healthy fats because I think they are good for us, but it’s your call.

This soup is full of antioxidants, and very satisfying.

Print Recipe

Bean Soup with Coconut Milk

Course: Appetizer, Main Course, Soup

Ingredients

• 2 tbsp olive, or coconut oil

• 1/4 cup minced onion

• 1 sliced carrot

• 1 sliced celery stalk

• 1/2 tsp thyme

• 1/4 tsp cumin

• 2 14 oz. cans black beans

• 1 can diced tomatoes

• 1 tbsp tamari

• 1 cup vegetable stock

• 1/2 cup coconut milk

• salt and pepper to taste

Instructions

• In a large pot, over medium heat, add the onions and cook for a minute.

• Add the carrots and celery and cook for another 4 minutes.

• Add the thyme, and cumin and cook for another minute.

• Add the beans, tomatoes, tamari, and vegetable stock and cook for another 10 minutes.

• Add the coconut milk, cook for another 2-4 minutes (until it’s hot), add salt and pepper to taste, and serve!