tangy coconut bean soup

(from Asaka’s recipe box)

Categories: crockpot, not tried, soup


  • •1 tablespoon olive oil
  • •1 small yellow onion, diced
  • •2 cloves garlic, minced
  • •1/2 cup dry black beans (rinse)
  • •3 cups vegetable broth, low sodium
  • •1 (15 oz.) can tomato sauce
  • •1 cup water
  • •1/4 cup freshly chopped cilantro
  • •2 teaspoons cumin, ground
  • •1 cup light coconut milk, canned not carton (optional regular milk, whole or low-fat)
  • •Kosher or sea salt and black pepper to taste


  1. Add dry beans and 2 cups water to a sauce pan, cover and soak overnight. Drain and rinse before adding to slow cooker.

  2. In a medium skillet, heat oil to medium-low and saute onion until tender, about 4 minutes. Add garlic and saute one additional minute. Add onion and garlic to slow cooker along with black beans, broth, tomato sauce, water, cilantro and cumin, stir.

  3. Cook on low for 8-10 hours. It’s done when the beans are tender. Add the remaining ingredients, stir and cook an additional 15 minutes. If preferred use an immersion blender to make a creamier soup. We prefer the black beans whole.

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