Rock To Wind A String Around

I made this soup a few weeks ago, and have made it twice since–it’s just that good.  The ingredients are always on hand, it’s superfast to cobble together, and 3/4 of the family enjoys eating it.  If I post another soup recipe, I’m changing the name of my blog to “A Soup to Stick a Spoon into”

Happy Friday!

Black bean soup with coconut milk and lime (tweaked by ME!)

Ingredients

2 tbsp Olive oil

1 Small onion, finely diced

2 tsp ground cumin

1 tsp (generous) Chipotle chile in adobo sauce, minced

1/4 cup Chopped fresh cilantro, plus more to garnish

2 cans (15 1/2 oz each) black beans–I add a third can–it’s too thin without

1 can (15 oz) coconut milk

Lime, sliced in quarters, to garnish

Preparation

In a large soup pot over medium heat, warm the oil. Add the next four ingredients; cook, stirring occasionally, about 5 minutes. Add 1/2 cup water, reduce heat to low, and continue cooking 12 minutes, or until the onion is softened. Pour in the beans plus their liquid, coconut milk and, 2 1/2 cups water. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Puree a cup of the beans until smooth, then return them to the soup, stirring to thicken.