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Black Bean Coconut Milk Soup Recipe

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This creamy Black Bean Coconut Soup is a velvety and creamy lunch loaded with plant-based protein.  A tasty and hearty lunch that is perfect to meal prep or make ahead! 

This soup is a cozy and vegetarian soup perfect for cool weather and warm nights. Serve with a thick slice of crust bread and a side salad for a tasty meal.

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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 Black Bean Coconut soup is packed full of veggies, but tastes decadent with a creamy coconut milk broth. I love soups like this for hearty fall lunches, and this coconut black bean soup is really simple to meal prep and make ahead for the week.

This Coconut Black Bean Soup is:

  • Sweet
  • Earthy
  • Spicy (but the spice is optional if you want a milder soup)
  • Hearty
  • Vegan & dairy free
  • Gluten free
  • Made with pantry staple ingredients
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Frozen Veggie Recipes For the Win!

I used a few frozen veggies for this creamy black bean instead of  fresh produce (frozen carrots and bell peppers). Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. It saves me a trip to the store, and I can add amazing veggies right into the recipe.

Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned.  Check out all my recipes that use Freezer Ingredients – great for those nights when you want dinner ready fast!

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What’s in this Coconut Black Bean Soup?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Coconut Oil: I love keeping a few jars of organic coconut oil on hand.
  • Garlic
  • Onion
  • Bell Pepper: I used frozen bell pepper strips
  • Carrots
  • Diced Tomatoes
  • Low Sodium Vegetable Stock
  • Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
  • Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in your soup.
  • Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
  • Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of chili recipes
  • Smoked Paprika: give an additional depth of flavor to this dish.
  • Salt
  • Fresh Cilantro
  • Green Onion
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How do I Make Coconut Black Bean Soup?

  1. In a large pot, heat the coconut oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
  2. 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.
  3. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice!
  4. Remove from heat, place in individual servings jars and you have a full week of lunches ready! Serve with a slice of sourdough.

Meal Prep Coconut Bean Soup For Easy Lunches

This coconut bean soup is the perfect recipe for homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes

With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!

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What To  Serve with Black Bean Soup

5 Ingredient No-Knead Olive Oil Skillet Bread

Fresh & Easy Homemade Biscuits

Pot Luck Greek Salad with Homemade Vinaigrette

Roasted Peach Summer Salad with Balsamic Vinaigrette

Family Recipe: Cucumber Salad

Get the Same Ingredients For This Black Bean Soup with Coconut Milk Recipe:

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

coconut bean soup recipe vegan plant based creamy black beans in coconut milk with bell peppers onions garlic and chili powder cumin and smoked paprika

Black Bean Coconut Soup

This pantry staple recipe Coconut Black Bean Soup (Pantry Staples, Vegan, GF) is velvety and creamy. Perfect to meal prep or make ahead!
5 from 8 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Lunch, Soup
Cuisine American
Servings 5
Calories 204 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 4 cloves garlic minced
  • 1 red onion diced
  • 1 cup bell pepper
  • 1/2 cup carrots
  • 1 14-ounce can Diced Tomatoes
  • 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 Sea Salt
  • 1 teaspoon fresh cilantro
  • 1/8 teaspoon Crushed Red Pepper Flakes

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!

Nutrition

Calories: 204kcalCarbohydrates: 34gProtein: 10gFat: 4gSaturated Fat: 3gSodium: 908mgPotassium: 554mgFiber: 11gSugar: 5gVitamin A: 4005IUVitamin C: 43mgCalcium: 53mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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11 Comments

  1. 5 stars
    Really, really good. I cut the vegetable stock down, 3 instead of 4 cups to give the soup more body and coconutiness. And I added some lime. I didn’t have a can of diced tomatoes so I cut up some cherry tomatoes and threw them in, really nice.

5 from 8 votes (7 ratings without comment)

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