Sorry, no picture with this soup... Just use your imagination. Despite less-than-pretty looks, this soup is delicious and very easy to make.
BLACK BEAN SOUP WITH CHILI, COCONUT MILK AND LIME. Serves about 6.
Source: "Vegetable Soups From Deborah Madison's Kitchen"
* 2 tablespoons olive oil
* 1 small onion, finely diced
* 1-1/2 teaspoon toasted ground cumin seeds (I substitute cardamom.)
* 1 teaspoon ground chipotle chile, or minced chipolte in adobo, to taste)
* 1/4 cup chopped fresh cilantro, plus extra for garnish
* 2 (15-1/2 oz.) cans of black beans
* 1 (15 oz.) can coconut milk
* Sea salt
* Juice of 1 or 2 limes, to taste (or juice and zest of one lime)
Heat the oil in a wide soup pot, then add the onion, cumin/cardamom, chile and cilantro and cook over medium heat, stirring every so often, for about 5 minutes. Add 1/2 cup water, lower the heat and continue cooking until onion is soft, almost 12 minutes in all.
Pour in the beans and their liquid, 2-1/2 cups water and the coconut milk. Bring to a boil and simmer for 15 minutes.
Puree a cup or so of the beans and return it to the soup. Or puree all of the beans if you prefer a smooth soup.) Season with salt and stir in the lime. Serve garnished with a pinch of chopped cilantro.