Friday, February 5, 2010
Coconut Black Bean Soup
This soup is an awesome spin off of black bean soup. It has tomatoes, jalapenos, corn, and rice added to it, which gives it a lot of color and flavor! Make sure you rinse the black beans really well or else the soup will turn purple! I got this from the "Okay, So Now You're A Vegetarian" book. The book says this soup is best when cooked and eaten the next day (to allow flavors to "mingle"), but I think it was great right off the stove top.
2 1/2 cups water
1 14 ounce can "lite" coconut milk
1 15 ounce can diced tomatoes with their juice
1 jalapeno pepper, seeded and finely chopped
2 15 ounce cans black beans, drained and well rinsed
1 cup cooked corn kernels
1 cup cooked white rice
1/2 teaspoon salt
1. In a large, heavy pot, combine the water, coconut milk, tomatoes, and jalapeno. Bring to a boil over high heat, stirring often.
2. Add the black beans, corn, rice, and salt. Cover and simmer for 15 minutes. Remove from heat and let stand for 5-10 minutes. Stir well and serve.
This recipe is vegan!
As always, let me know how you liked this recipe!