Caribbean Black Bean Soup
This soup is rich and aromatic: The savory onion and cumin balance perfectly with slightly sweet coconut milk, black beans, fresh cilantro, and jalapeño.
2 tablespoons organic coconut oil
1 white onion, finely diced
5 organic Roma tomatoes, chopped
2 jalapeños, deseeded and finely diced
1 teaspoon Herbamare seasoning
½ teaspoon cumin
4 cups cooked black beans, rinsed and drained
4 to 5 cups organic vegetable stock
½ bunch organic cilantro, chopped
½ cup organic coconut milk
sea salt (optional)
1. Heat 1 tablespoon of coconut oil over medium heat in a soup pot. Add onion, tomato, jalapeño, Herbamare, and cumin and sauté until softened, approximately 4 to 5 minutes. Stir well. Add black beans, vegetable stock, and cilantro. Simmer on low for 15 minutes.
2. Carefully scoop the soup into a blender. Add coconut milk and blend until smooth. Pour this mixture back into the soup pot and simmer on low.
3. Season with additional sea salt or Herbamare if needed.