Black Soybean Soup
Serves 4

Ingredients
2 tablespoons coconut oil
1 carrot, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
2 cans (about 3 cups) black soybeans, rinsed and drained
1 quart chicken or vegetable stock
1 teaspoon salt
1 ½ teaspoons black pepper
2 tablespoons Thickenthin notStarch thickener (optional)

Garnish
1 lime, quartered
1 green onion, chopped green and white
1 tablespoon Mexican Cream

Directions

1. In a large saucepan, melt the coconut oil over medium heat.
2. Add onion and carrot and sauté until soft, about 5 minutes.
3. Add garlic and chili powder and sauté another minute or two
4. Add the stock, salt and pepper and bring to a boil. (see option below)
5. Add the beans, reduce heat to low, and allow to simmer for 10minutes.
6. With a potato masher, mash some of the beans to thicken the broth slightly
7. When ready to serve, garnish each bowl with a lime quarter, a squiggle of Mexican Cream and a sprinkling of chopped green onion. Squeeze the lime wedge over the soup.