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Caribbean Black Bean Soup


2 1/2 cups
1 14 oz
can"lite" coconut milk
1 14.5 oz
candiced tomatoes w/green chiles*
1 7 oz
pkgFantastic Foods Instant Black Beans
Salt to taste
Tabasco sauce to taste
1/4 cup
chopped freshcilantro for garnish
Recipe By:
Lorna Sass' Short Cut Vegetarian.
Serving Size: 4


In a soup pot or large saucepan, bring the water, coconut milk, and tomatoes (with liquid) to a boil over high heat, stirring often.

Whisk in the Instant Black Beans and season with salt and Tabasco.

Cover, turn off the heat, and let stand for 5 minutes.

Stir well and reheat if necessary.

Serve in soup bowls garnished with cilantro.

* or substitute one can of diced tomatoes plus 1 chopped jalapeno

Recipe group: Soup.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from Karen C. Greenlee was inserted by Renato Pichler / 2002-04-30 22:26:40

This is a recipe from the European Vegetarian Union database (
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