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.