Tropical Coconut Black Bean Soup


  • 1 (15.5 ounce) can Mexican-seasoned black beans
  • 1 (14 ounce) can light coconut milk
  • 1 (6 ounce) package frozen green peas
  • 2 cups chicken stock or water
  • 1 tablespoon fresh lime juice

1. In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.

View full recipe at SpringPad


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