Polynesian Black Bean And Vegetable Soup Recipe

About this recipe

A hearty and gluten-free black bean soup featuring a medley of vegetables and bold flavors, perfect for a satisfying dinner. This vegetarian dish is packed with protein and nutrients, making it an ideal choice for solution seekers.

Ingredients

• 25 g Parsley
• 1 ltr Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 g Pastazara Finely Chopped Tomatoes
• 1 ltr Real Fruit Power Tomato Juice
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 250 ml Coco Mama Coconut Milk
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Rinse and soak 2 cups of red kidney beans overnight or for at least 8 hours. Drain and set aside.
2. 2. In a large pot, bring 32 oz of coconut milk and 32 oz of water to a boil. Add the soaked red kidney beans and simmer until tender, about 1 to 1.5 hours.
3. 3. While the beans are cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 cup of diced onion and 1 1/2 tablespoons of minced garlic. Sauté until fragrant and translucent, about 5 minutes.
4. 4. Add 4 diced tomatoes and 2 cups of tomato juice to the skillet. Cook the mixture down until it thickens into a paste, about 10-15 minutes.
5. 5. Once the beans are tender, remove 2/3 of the beans and puree them using a blender or food processor. Return the pureed beans to the pot.
6. 6. Stir the tomato mixture into the pot with the beans. Mix well and let the soup simmer for another 20 minutes, allowing the flavors to meld and the soup to thicken.
7. 7. Season the soup with salt and pepper to taste. Garnish with 2 tablespoons of chopped parsley before serving.