January 28, 2020

Coconut Black Bean Soup

Create an easy and hearty soup using items found in the UW Food Pantry by following this recipe!

2, 15 oz cans of black bean (1 point)

1, 13.5 fl oz can Chaokoh coconut milk (1.5 points)

1, 14.5 oz diced tomatoes (1 point)

1 cup vegetable broth (1.5 points, will last multiple uses)

1 onion, chopped (1 point)

2 tablespoons olive oil

2 cloves garlic (1 point, whole clove will last multiple uses)

1 tablespoon cumin (FREE using Bean Basket voucher)

1 tablespoon turmeric (FREE using Bean Basket voucher)

Salt, to taste (FREE using Bean Basket voucher)

 

In a large saucepan set to heat to medium-high, add olive oil, chopped onion, and garlic stirring frequently until onion is translucent brown in color–about eight minutes. Add vegetable broth, diced tomatoes, black beans, coconut milk, cumin, and turmeric. Add salt to taste. Bring to a boil. Once boiling, reduce heat to simmer, and stir occasionally for 30-40 minutes or until desired consistency is reached. 

 

Recipe inspired by https://www.allrecipes.com/recipe/236170/coconut-black-bean-soup/