Ever since I made the Coconut Thai Vegetable Soup a few weeks ago I have been wanting coconut milk in everything. The other night I was thinking about black bean soup and my brain drifted to adding coconut milk to it. At first I shoved it away, but the next morning I thought of it again. And I knew I had to try it.
I also have continue to crave soup, despite officially reaching mid May. Tonight we have a freeze warning. Seriously? Is it October? (Man I would be freaking OUT if this was last year and I was six days from an outdoor wedding!!)
This soup is heavy on the tomatoes, but you could scale them back, or leave them out completely. It also leaves a ton of room for adaptations so feel free to use this recipe as simply a guide.
One thing I always do when making black bean soup is to blend a portion of the black beans before adding them to the rest of the soup ingredients. This prevents you from having to scoop piping hot soup into the blender. Blending black beans give the soup a hearty creamy taste. So..here it is..
Grown Up Black Bean Soup [Vegan/Gluten Free]
- 1 can black beans, drained and rinsed well, and divided (roughly) into 1/3 and 2/3’s
- 1 cup salsa (any kind) (although fruity salsa may be gross)
- 1 cup water+1 tsp salt or vegetable broth+ no salt (I used 2 cups when I made it and it was a bit thin)
- Large handful of washed cilantro (or to taste)
- 1 tsp paprika
- 1 can full fat coconut milk
- 2 cloves of garlic, minced, (or 1/2 tablespoon garlic powder + 1/2 tablespoon onion powder)
- 1 cup frozen (or fresh) corn
- 1 can diced tomatoes (optional)
- Sriracha or other hot sauce to taste
- Chopped green onions for garnish (optional)
- Blend 1/3 of can of black beans, salsa and water+salt (or vegetable broth) in blender or food processor until beans are ground up
- Add blend to large soup pot along with cilantro, paprika, coconut milk, garlic (or garlic / onion powders), corn and tomatoes (if using)
- Heat until slowly boiling, then reduce heat and simmer while stirring until warm throughout
- Taste, add Sriracha (or other hot sauce) to taste
- Serve warm topped with green onions, if desired
I think this soup will go to work with me and be my dinner this week long hours this week.. UPDATE: Tuesday: Uhm. I ate three bowls of this yesterday. Oh WOW. Amazing.
I hope everyone has had a fabulous weekend, and has taken a moment tell their Mother ‘Thanks!’ and ‘I love you!’