Contributed By: stephest39
Fitness Magazine, February 2006
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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 45 minutes
Number of Servings: 4
Special Features: Vegetarian
Meal Type: Soups & Stews
Ingredients
2 tbsp Olive oil
1 Small onion, finely diced
1 1/2 tsp Toasted ground cumin
1 tsp Chipotle chile in adobo sauce, minced
1/4 cup Chopped fresh cilantro, plus more to garnish
2 cans (15 1/2 oz each) black beans
1 can (15 oz) coconut milk
Lime, sliced in quarters, to garnish
Preparation
In a large soup pot over medium heat, warm the oil. Add the next four ingredients; cook, stirring occasionally, about 5 minutes. Add 1/2 cup water, reduce heat to low, and continue cooking 12 minutes, or until the onion is softened. Pour in the beans plus their liquid, coconut milk and, 2 1/2 cups water. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Puree a cup of the beans until smooth, then return them to the soup, stirring to thicken.
Garnish with cilantro and lime
Cook's Notes
Magazine says that this recipe is from 'Vegetable Soups from Deborah Madison's Kitchen', Broadway Books, February 2006.
Nutrition Information
Calories: 299
;
Total Fat: 16 g
;
Saturated Fat: 7 g
;
Carbohydrates: 35 g
;
Protein: 10 g
;
Fiber: 12 g