Creamy Habanero Bean Soup

Easy to get the creamy and spicy elements even without all the cheese and dairy. This soup combines pinto and garbanzo beans with coconut milk and habanero hot sauce. ⏱️ Total Time: 40 minutes

Ingredients

Ingredients

• 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, Cilantro, and Green Onion to Garnish

Instructions

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. Let this simmer on medium-low for 15 minutes, stirring occasionally. The soup should thicken up during this time.
6. Serve hot, and top off with greek yogurt, cilantro, lime, and green onions. Enjoy!