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Black Bean Coconut Soup

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Soak 2 cups of black beans overnight

Cook 2 cups of black beans in 4 cups of water with a few pieces of wakame seaweed and sea salt until soft (about 2 hours)

Saute in coconut oil until the veggies are soft:

  • a diced onion
  • a few cloves chopped fresh garlic
  • a few diced carrots
  • a few peeled, diced sweet potatoes
  • a handful of shiitake mushrooms
  • 1 T Mushroom Mama Immune Warrior Tea

Add veggies to black beans and add 1 can coconut milk and tamari to taste.

Simmer for a few minutes.

Saute 1 cup shaved coconut in coconut oil. This is sooo good for you…all this coconut oil!  Set aside for garnish.

Garnish with fresh cilantro, diced avocados and scallions, sautéed coconut and a few squeezes of fresh lime.

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