Coconut Milk Bean Soup

Coconut Milk Bean Soup

Ingredients:
oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
spices, curry powder
salt, table
spices, pepper, black
butter, without salt
tomatoes, red, ripe, raw, year round average
beans, kidney, all types, mature seeds, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Directions:
In a large saucepan, heat the oil and saute the onions until softened (maybe about 5 minutes).
Add green peppers, curry powder, salt, pepper, butter or margarine, and tomato, and simmer for 2 minutes.
Add the kidney beans with their liquid, the coconut milk, and water.
Simmer gently for 10 minutes, Stir in the cooked rice and heat for about 2 minutes.
Ladle into bowls.
Top each serving with 1 Tablespoon of shredded coconut, and serve.