Ingredients
The following ingredients have 8 Servings
- 1/2 cup black beans (dry, rinsed)
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 yellow onion (small and diced)
- 3 cups vegetable broth (low sodium)
- 15 ounces canned tomato sauce
- 1 cup water
- 1/4 cup cilantro (freshly chopped )
- 2 teaspoons cumin (ground)
- 1 cup light coconut milk (canned, optional: regular milk, whole or low-fat)
- kosher or sea salt and black pepper to taste
Instruction
- Add dry beans and 2 cups water to a saucepan, cover and soak overnight. Drain and rinse before adding to slow cooker.
- In a medium skillet, heat oil to medium-low and saute onion until tender, about 4 minutes. Add garlic and saute one additional minute. Add onion and garlic to slow cooker along with black beans, broth, tomato sauce, water, cilantro and cumin, stir.
- Cook on low for 8-10 hours. It's done when the beans are tender. Add the remaining ingredients, stir and cook an additional 15 minutes. If preferred, use an immersion blender to make a creamier soup. We prefer the black beans whole.