kidney bean veggie soup with coconut milk--full of flavor!

 This recipe is full full full! of flavor. I found this here http://www.savvyvegetarian.com/vegetarian-recipes/pinto-bean-soup-recipe.php and used kidney bean in place of the pinto beans which I can't have. I love this.

Go there for the how to, but here are the ingredients:

• 3 Tbsp olive oil
• 1 large yam or small butternut squash (I used butternut)
• 2 stalks celery
• 1/2 head of cauliflower
• 1 jalapeno pepper, seeded. If you don't have it, use a pinch of cayenne (I used cayenne)
• 2 thin slices raw ginger, peeled, or 1/2 tsp dried, if you don't have fresh
• 1 - 2 cloves garlic
• 1 tsp brown mustard seed (I used a bit of mustard powder)
• 1/2 tsp ground cumin seed
• 1 tsp. ground coriander seed
• 1/2 tsp turmeric
• 1 tsp paprika
• 1/2 tsp gr fennel (I used a bit of fennel seed)
• 2 tsp dry basil leaves OR 2 Tbsp minced fresh (I used fresh)
• 2/3 cup coconut milk (I used a bit more)
• 2 1/2 cups cooked pinto beans (OR 2 cans drained & rinsed)) (I used Kidney)
• 2 cups water or bean cooking liquid (I used veg broth and a bit of bean broth)
• 1 bay leaf
• 1/2 cinnamon stick
• 1 vegetable bouillon cube (I omitted since I used veg broth)
• 1 Tbsp soy sauce (I used to taste--may have been more) 
• 1/2 tsp salt or to taste
• 1/2 tsp fresh ground pepper or to taste
• 1/4 cup chopped fresh parsley leaves


































































































































































































































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