A plant-based, meal in a bowl, made with canned crushed tomatoes, coconut milk, pineapple, and spices, this Spicy Black Bean Soup takes minimal effort to make -- dump the ingredients into a soup pot and heat through. Perfect for a weeknight dinner, when you don't have anything fresh in the house, or if you need to get a hearty meal on the table fast.
Servings 10cups
Calories 162kcal
Author Sylvia
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Ingredients
3cupscooked/canned black beans, unsalted, drained(If yours are salted, taste before adding the soy sauce/tamari. Start by adding a few tablespoons of soy sauce/tamari and add more as needed.)
3cupscrushed tomatoes(unsalted)
1 1/2 cupscoconut milk
2cupscorn, canned or frozen
2cupspineapple tidbits and their juice
1/2cuporange juice
1/2cupsoy sauce (or tamari sauce if gluten free)(Reduce this amount if you are using salted beans and or tomatoes - start with a tablespoon and add more as needed.)
1tablespoonginger
1tablespoonchili powder
1/2teaspoonhot chili powder
Optionally, to serve
juice of one lime
lime, sliced
jalapeno pepper, thinly sliced
small tomatoes, halved
coconut milk for drizzling
Instructions
Put all of the ingredients in a large soup pot and stir. Bring to a boil then turn down to a low simmer for about 15 or 20 minutes, stirring occasionally. Taste and add more soy sauce if you like your food a little saltier. Optionally, squeeze in the juice from one lime.
Notes
Storage and Reheating
This will keep well in the fridge for 3-4 days. Reheat it over medium heat , stirring occasionally.