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Old October 28, 2012   #37
Zana's Avatar
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,495

Coconut Pumpkin Black Bean Soup

An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.

3 sweet peppers, chopped
2 cups kale, chopped
2 tablespoons walnut oil (sesame oil will work too)
1 15 ounce can pumpkin puree
1 15 ounce can black beans, rinsed and drained
1 13.5 ounce can of full fat coconut milk
2 cups veggie broth
2 tablespoons ground ginger
1 teaspoon ground cardamom
1-2 tablepoon smoked pepper hot sauce
2 tablespoons brown sugar
toasted pumpkin seeds, optional
Cooking Directions
Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
Cook on high heat for 30 minutes.
Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
Serve with crusty bread and top the soup with some toasted pumpkin seeds!

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