Black Bean & Coconut Milk Soup


1 pound
dried black beans
1 can
full fat coconut milk
1⁄2 cup
medium salsa
1 teaspoon
permitted soup base (such as Organic Better Than Bouillon)
2 cups
low starch, high fiber vegetable (such as peppers, tomatoes, green beans, carrots)
salt and pepper (to taste)


Prepare one pound of black beans according to package directions. Strain beans but save the liquid.

Combine beans with coconut milk, salsa, and soup base. Add vegetables. Simmer low for about a half hour, adding bean water as needed to make a thick soup. Add salt and pepper to taste.

You can blenderize 1/3 of the soup to thicken the broth, or leave it all chunky.

This is delicious as is, or serve with plum salsa.  (Recipeā™¦190)