We're pretending it's fall here. And in our defense, I have seen some leaves coloring. We have turned off the A/C and opened windows. But, we're still in shorts. Eating soup, wearing shorts. Fine with me.
When I said I was going to make soup, Bug called from the other room "Make the black bean one!" I'd already pulled out the ingredients.
This comes, originally, from Fitness magazine, (Feb. 2006). A printable can be found at recipezaar #151772. I got it from my friend Nadya. The good recipes get around.
It uses chipotle chiles in adobo sauce. Buy it. Feel free to freeze the extra in portion sized amounts, but it isn't hard to find and it isn't expensive.
Black Bean and Coconut Milk Soup
In soup pot, over medium heat, saute
2 Tbs olive oil
1 onion, diced
1 clove garlic, minced
1 1/2 tsp. cumin
1 to 1 1/2 tsp. chipotles chilies in adobo sauce, minced
Get those onions nice and soft while you enjoy the smell. A half cup water can be added to push the onions along. Then add the rest.
2 cans black beans (incl. liquid)
1 can coconut milk
2 1/2 c. broth (veggie or chicken)
Bring your lovely mixture to a boil, then simmer for 15 minutes. Just enough time to warm up some corn tortillas, a baguette, or make some rice to plop in the middle of your bowl.
I use an immersion blender to puree it all a bit. I still like to keep some of the chunks.
If you want to be all pretty, serve it with cilantro, fresh tomato and lime. We had it plain and still loved it.