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Coconut Black Bean Soup

4 cups chicken broth
1 lb black beans
4 garlic cloves crushed
1 lg onion chopped
2 carrots chopped
1/2 cup baking cocoa
1 Tbs cumin
3 tbs chili powder
2 bay leaves
1 cup orange juice
1 cup coconut milk
salt and pepper

salsa
sour cream
fresh cilantro

Saute vegetables until translucent. Add broth and black beans.
Bring to a boil. Reduce to simmer and add bay leaves and simmer
2 hours until beans are tender. Add cocoa, cumin, chili powder,
orange juice and coconut milk. Cook 20 minutes. more. Then thicken
with a mixture of 1/2 c water and 4 tsp or so of cornmeal and add
to soup to thicken. Cook 15 minutess more. salt and pepper. Serves
8.

Note: I've made this soup several times. I used can black beans
one time and it came out delicious (way less cooking time since
beans are cooked ) Another time I used cream of coconut instead of
coconut milk. It was sweeter and still great.

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