Coconut, Corn and Black Bean Soup
Besides being very tasty and satisfying, this soup is wonderful for the sheer lack of effort required to make it. Relying on canned and frozen goods instead of fresh (gasp!), it’s the perfect “I don’t feel like cooking” or “I don’t want to have to run to the store to make dinner” soup. But don’t be fooled! I enjoy this soup so much, I often make it even when I have a refrigerator full of fresh ingredients to work with. But maybe that’s just because I’m silly.
Coconut, Corn, and Black Bean Soup
Makes 4 lunch sized portions
2 Cans Black Beans
1 Cup Pureed Stewed Tomatoes (canned)
1/2 Cup Coconut Milk
1 Vegetable Bullion Cube
1 Cup Frozen Corn
1 tsp Smoked Paprika (please actually use the smoked kind!)
1/4 tsp Kosher Salt
1 tsp of your favorite herb(s) (pictured with fresh thyme)
Add both cans of beans with their liquid to a heavy soup pot. Add the tomatoes, coconut milk, bullion cube, paprika, corn and herbs. Simmer for at least 20 minutes, but it can cook on low, covered, for much longer if needed. A few minutes before serving, add the corn. Garnish with some fresh herbs, if available, and/or a splash of coconut milk.
You may consider adding shredded carrot, fresh baby spinach, pasta, rice, lentils, or even a diced potato if you feel like jazzing it up a bit. It’s a very versatile soup, and I find it refreshing change from the vegetable broth and tomato based soups I usually make.
1 comment January 20th, 2007
