Spicy Pineapple Black Bean Soup

Servings: 4 servings




1. Combine rice and 1 1/3 cups water in a small saucepan. Cover, bring to a boil, then simmer until all the water is absorbed. Keep covered and set aside. 2. Sautee onion, garlic, jalapeño pepper and all the spices in a splash of low-sodium vegetable broth until tender. Add vegetable broth, tomatoes and pineapple. Cover, bring to a boil, then simmer about 30 minutes. 3. Add red pepper and butternut squash, bring to boil and then simmer another 10 - 15 minutes, until tender but still firm. 4. Add coconut milk, if using, and black beans. Heat through, about another 5 minutes. Serve soup with a small amount of rice added into each portion (do not stir rice into whole pot, to prevent rice from absorbing too much moisture).