Coconut Basil Black Bean Soup

Recipe:  Coconut Basil Black Bean Soup

Tested: 5/28/13

Servings:   6-8 servings    Prep Time:  15-20 min

Notes: Here's another recipe I made up from leftover black bean broth. Feel free to sub in water or regular vegetable broth. Also I have experimented in the past with different coconut products (cream, milk) and I have finally found a product worth mentioning:  Artisana Coconut Butter  I've tried using Let's Do Organic! Creamed Coconut but I didn't like that it came in plastic and there was always somewhat of a gritty texture even after melting. With Artisana Coconut Butter, you can add as little or as much liquid to either make your own coconut cream or milk. Plus we have been using it to make our own toothpaste!  Feel free to change up the ingredients, add onions, use chard instead of bok choy, etc. This is a good "clean out the fridge" recipe.

Ingredients: 1 tbsp olive oil 3 medium carrots, chopped 1 bunch bok choy, chopped 1/4 cup coconut butter 1 tbsp minced ginger 5 cups leftover black bean broth 1 1/2 cups cooked black beans 1 cup chopped basil leaves

Instructions: 1. In a large stock pot, stir fry carrots in heated up olive oil until slightly soft, about 5-7 minutes. 2. Add bok choy, coconut butter, ginger, and broth and heat to boiling. 3. Lower heat to medium/low and simmer for 7-10 minutes or until bok choy is cooked. 4. Add black beans and basil leaves, and stir to combine. 5. Add salt to taste.