Vegetarian Pinto Bean Soup with Coconut Milk
2 yams, diced and parboiled
2 stalks celery
12 oz. cauliflower, partially cooked
1 jalapeno pepper
2 roma tomatoes or 1 can diced tomatoes
1?4 tsp. garlic powder
2 cloves garlic, minced
1/2 tsp. ground mustard
1?4 tsp. cumin
¼ tsp. celery seed
1/4 tsp. ground coriander
1?4 tsp. turmeric
1 tsp. paprika
1 tsp. Basil leaves
1?2 tsp. salt or to taste
1?2 tsp. fresh ground pepper or to taste
1 tsp. cilantro leaves
1 bay leaf
13.5 oz. coconut milk
2 cups cooked pinto beans (OR 2 cans)
1 cup chicken broth
Combine pinto beans, coconut milk, bay leaf, and broth and heat on low.
Food process jalapeno, garlic, celery and tomatoes.
Peel and cut the yam in 1-inch dice and parboil.
Cut cauliflower in bite-sized pieces and parboil.
Add all the veggies and combined spices to the beans and cook on low until soup has thickened (about 30 minutes)