By Alicia Ghio
The basis of this soup was inspired by the unique blend of flavors I’ve seen in Cuban, Jamaican and even Brazilian cuisine. It’s part Spanish, part African and part Caribbean. This recipe takes those diverse flavors and turns them into a hearty, chunky soup. It’s a delicious way to bring some tropical warmth to a wintery New England day.
Coconut Black Bean Soup
- 1 medium yellow onion, diced
- 2-3 red potatoes, scrubbed and diced
- 2 small bell peppers, diced
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo, minced
- 1 15-oz. can coconut milk
- 2 cups cooked black beans
- 2 tablespoons coconut oil
- 1 teaspoon ground cumin
- 2 bay leaves
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste
- Lime wedges (optional)
- Heat the coconut oil in a large pot over medium-high heat.
- Add the onions and sauté for about 3 minutes or until they begin to soften.
- Add the bell pepper, garlic and potatoes. Sauté until the potatoes just start to become tender.
- Stir in the spices and chipotle peppers. Cook for another minute or so.
- Stir in the beans and coconut milk. Bring to a boil; then reduce heat to a simmer, cover and cook for 20-30 minutes or until thickened.
- Season with salt and pepper to taste. Remove the bay leaves.
- Serve each bowl with a lime wedge to fresh squeeze on top.