Coconut Black Bean Soup (Pantry Staple, Vegan, Gluten Free)

This pantry staple recipe Coconut Black Bean Soup (Pantry Staple, Vegan, GF) is velvety and creamy. Perfect to meal prep or make ahead!

I absolutely LOVE cooking with coconut milk! The sweet tropical coconut flavor is amazing in everything from ice cream to smoothies, curry to soups!  This creamy Coconut Black Bean soup  is packed full of healthy veggies, but tastes sinfully decadent with the coconut milk broth.

This Coconut Black Bean Soup is:

  • Sweet
  • Earthy
  • Spicy (but the spice is optional if you want a milder soup)
  • Hearty
  • Healthy
  • Vegan
  • Gluten free
  • Made with pantry staple ingredients

This soup can be made with either dried black beans cooked from scratch or canned beans. Personally I love making a bit batch of dried beans in my pressure cooker because they are ready in under an hour and are eeeasy!

Also it’s 2 weeks into our covid-19 quarrntine and I haven’t been to the grocery store in 16 days! That’s a record for me. So dried beans and tons of frozen veggies it is. You can use fresh or frozen bell pepper strips… Needless to say, we used frozen!

What’s in this Coconut Black Bean Soup?

1 tablespoon coconut oil
4 cloves garlic, minced
1 red onion, diced
1 cup frozen bell pepper strips
1/2 cup frozen carrots
1 (14-ounce) can diced tomatoes with juice
1 (14-ounce) can coconut milk, full fat
4 cups vegetable stock
3 cups cooked black beans (2 14-ounce cans, or 1/2 lb dried beans, cooked)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon salt
1 teaspoon dried cilantro
1/8 teaspoon crushed red pepper flakes
Crushed red pepper flakes or hot sauce for heat!

 

How do I Make Coconut Black Bean Soup?

In a large pot, heat the coconut oil on low. Add the onion and garlic and saute for 5 minutes until veggies begin to soften.
Add the bell pepper strips, carrots, diced tomatoes with their juices, coconut milk, vegetable stock, black beans, chili powder, cumin, paprika, salt, cilantro, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice!
Remove from heat, place in individual servings jars and you have a full week of lunches ready! Serve with a slice of sourdough.

What Should I Serve with this soup?

As always, if you make this coconut black bean soup be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Don’t forget to follow over on Pinterest & Instagram – I’d love to connect with you there!

Coconut Black Bean Soup (Pantry Staples, Vegan, GF)

This pantry staple recipe Coconut Black Bean Soup (Pantry Staples, Vegan, GF) is velvety and creamy. Perfect to meal prep or make ahead!
0 from 0 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 5

Ingredients
  

  • 1 tablespoon coconut oil
  • 4 cloves garlic minced
  • 1 red onion diced
  • 1 cup frozen bell pepper strips
  • 1/2 cup frozen carrots
  • 1 14-ounce can diced tomatoes with juice
  • 1 14-ounce can coconut milk, full fat
  • 4 cups vegetable stock
  • 3 cups cooked black beans 2 14-ounce cans, or 1/2 lb dried beans, cooked
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 teaspoon dried cilantro
  • 1/8 teaspoon crushed red pepper flakes
  • Crushed red pepper flakes or hot sauce for heat!

Instructions
 

  • In a large pot, heat the coconut oil on low. Add the onion and garlic and saute for 5 minutes until veggies begin to soften.
  • Add the bell pepper strips, carrots, diced tomatoes with their juices, coconut milk, vegetable stock, black beans, chili powder, cumin, paprika, salt, cilantro, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
  • Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice!
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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