It's been in the single digits here for several days! I'm not a fan of cold of winter weather however, I am of making soup all winter long. If I have the time, I'll start a bean soup with soaking dry beans in hot water throughout the day. But, if I want the soup to be ready a little quicker than that, then canned beans will work just fine too. I made this soup the other day to satisfy my craving for a hearty soup and used what I had in the pantry to make it. Honestly, it's one of the best soups I've made recently. The coconut milk gives it a wonderful richness with a touch of sweetness. I think it took me 15 minutes to prep and then I cooked it for about 30 minutes. I had the last bowl when I came in from grocery shopping yesterday and I felt like I won the lottery. :) Definitely give this recipe a try and let me know if you like it.
3 -15.5 oz. cans of black beans drained
1- 15.5oz. can of pinto beans drained
1/2 of 13.5 oz.can coconut milk
1 -8oz.can tomato sauce
1 quart of vegetable stock
2 chopped carrots
1 onion small dice
4 minced garlic cloves
2 teaspoons chili powder
2 teaspoons cumin
salt and black pepper
Avocado slices for garnish
Sauté the carrots and onions on medium heat for about 5 minutes until onions become translucent. Add in chili powder, cumin, and garlic and sauté for 3-4 more minutes. Mix in the beans, coconut milk, tomato sauce, and vegetable stock. Bring up to a boil and then turn down to simmer for another 30 minutes.