Vegan Cuban Style Black Bean Soup

By klgettins

Ingredients

• 2 tbsp. water
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 red bell peppers, chopped
• 4 cans black beans, drained and rinsed
• 3 ripe and medium-size bananas, sliced
• 1 tbsp. ground cumin
• 1 tsp. ground ginger
• 1 tbsp. fresh or dried cilantro
• 1 small jalapeño, seeded and chopped
• 1-2 tbsp. tabasco
• 2 cans of light coconut milk
• 4 cups vegetable broth
• Salt, to taste

Details

Servings 8
Adapted from apeckandabushel.wordpress.com

Preparation

Step 1

1. Place water in a soup pot over medium-high heat. Add onions, garlic, bell pepper, and jalapeño. Cook for 5-10 minutes, until the onion is transparent.

2. Stir in black beans. Add bananas, cumin, ginger, cilantro, salt and tabasco. Stir and cook until bananas soften.

3. Pour in coconut milk and vegetable stock. Stir and bring to a boil over medium heat. Reduce heat to low and simmer until liquid reduces, about 45 minutes to an hour.

4. Using an immersion blender, blend away!
reduced and blended.