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Ingredients
| olive oil: 1 Tbl |
| green onions - spring or scallion (chopped): 1 cup |
| red bell pepper: 1 pepper (diced) |
| green hot chili peppers: 1 whole pepper (grounded) |
| garlic: 1 clove (chopped) |
| dried thyme (ground): 1 tsp |
| curry powder: 1 tsp |
| allspice: 1 tsp |
| red tomatoes: 1 (chopped) |
| soup - vegetable broth: 1/2 cup |
| kidney beans: 410 g (rinsed and drained) |
| pinto beans: 410 g (rinsed and drained) |
| black-eyed peas: 410 oz (rinsed and drained) |
| canned coconut milk: 2 cups |
| limes: 2 (juice) |
Simple coconut & bean soup
Credit: www.kitchenpc.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
- Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.