Creamy Habanero Bean Soup

That’s right, it’s easy to get the creamy and spicy elements even without all of the cheese and dairy to keep warm in the winter months. This soup is an adaptation of MANY recipes i’ve tried in the past. I combined two of my favorite beans in this soup along with hearty coconut milk, habanero hot sauce, and lots of vegetables.

INGREDIENTS

Serves 4

• 1 TBSP Olive Oil

• 1 Bell Pepper - Finely Diced

• 1 Red Onion - Finely Diced

• 6 Button Mushrooms - Finely Diced

• 6 Garlic Cloves - Finely Minced

• 1 Jalapeno or Serrano - Finely Minced

• 2 TBSP Cumin Powder

• 1 TSP Coriander Powder

• 1 TSP Chili Flakes

• 1.5 TSP Black Pepper

• Salt to Taste

• 2 C Vegetable Broth

• 1 Can Pinto Beans

• 1 Can Garbanzo Beans

• 1 Can Coconut Milk

• 1 TBSP Trader Joe’s Habanero Hot Sauce

• 1 TBSP Tomato Paste

• 1 Lime

• Lime, Greek Yogurt (unless vegan), Cilantro, and Green Onion to Garnish

RECIPE

1. Heat olive oil in a soup pot on medium-high heat. Add in bell pepper, onion, jalapeno, mushroom, and garlic. Sautee for 5-7 minutes until cooked down.

2. Add in all of your spices. Let it sautee for 2-3 minutes until fragrant. Deglaze the pan with a few tablespoons of broth if it starts sticking to the bottom of the pan.

3. Add in your drained beans, broth and coconut milk. Give it a good mix and add salt to taste.

4. Add the hot sauce (more if you’d like), lime, and the tomato paste. Keep mixing till all of it is incorporated.

5. Bring the mixture to a a boil for 15 minutes. Place 1/2 of the mixture into a blender on high speed.

6. Pour it back into the remainder of the soup, and done! Serve in bowls and garnish with your desired toppings.