I make this soup all winter long, using various types of beans. It's rich and comforting, and simple to make, which is exactly what I want on a cold November night. I used black-eyed peas this time, but black beans, adzuki beans, or white beans are all good in this soup. If you use canned beans, it's quick to put together. If you cook your own beans, it takes longer, but tastes that much better.
Creamy Bean Soup
Soak 1-2 cups of beans in water overnight.
Bring beans to a boil, and cook for 5 minutes. Drain and rinse the beans, and set them aside. This reduces the gassiness. You could also cook the beans ahead of time and save them to add to the soup near the end of cooking time, just to re-warm them. If you're really in a time crunch, use canned beans.
In your soup pot, saute some chopped onion and garlic in coconut oil.
Add the soaked, uncooked beans and cover with water or broth. Bring to a boil, and cook the beans till tender - usually about 1-2 hours - adding water or broth as needed to keep the beans covered. I use a large box of veggie broth, and add water too.
~Skip this step if using canned or pre-cooked beans, and just heat the broth, and then add the following:
Add a can of coconut milk and a chopped sweet potato.
Season with cumin, red pepper flakes, salt, and a blop of peanut butter.
Simmer until the sweet potatoes are done, adding more liquid if you think it needs it.
Add some finely chopped kale or spinach and cook for a few more minutes.
Just before serving, add a generous squeeze of lime and some chopped fresh cilantro.
This is a good one to serve to non-vegan friends with a big hunk of crusty bread, and maybe a salad. They'll never miss the meat.