Coconut Black Bean Soup

Ingredients and Weight:

• 1 onion, chopped (1 cup)
• 2 cloves garlic, minced (2 teaspoons)
• 2 tablespoons olive oil
• 1 red bell pepper, chopped (1 cup)
• 2 cans (14 ounces each) black beans, rinsed and drained
• 1 can (13.5 ounces) coconut milk
• 4 cups chicken broth
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic, and salt and pepper to taste. Cook until softened, about 5 minutes.
3. Add bell pepper and cook until softened, about 5 minutes more.
4. Stir in black beans, coconut milk, chicken broth, cumin, smoked paprika, and cayenne pepper (if using).
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until heated through.
6. Use an immersion blender or regular blender to blend soup until smooth.
7. Season with additional salt and pepper to taste, if needed.

Nutritional Information:

Serving size: 1 cup Calories: 240 Fat: 10g (saturated fat 2g) Cholesterol: 0mg Sodium: 240mg Carbohydrates: 30g (fiber 15g, sugar 5g) Protein: 15g

Dish Characteristics:

• Creamy and flavorful with a slightly sweet and smoky taste
• Rich in protein, fiber, and nutrients
• Can be served as a starter or main course

User Comments:

• "This soup is absolutely delicious! The coconut and black beans are a perfect combination."
• "I love how easy this soup is to make and that it's so versatile. I've even used it as a base for tacos and burritos."
• "This is one of my favorite soups to make during the winter months. It's so comforting and satisfying."

Special Precautions and Tips:

• If you don't have an immersion blender, you can blend the soup in batches in a regular blender.
• For a spicier soup, add more cayenne pepper to taste.
• You can also add other vegetables to this soup, such as corn, zucchini, or carrots.