Black Bean Coconut Soup Recipe (Vegan, Gluten Free)

This creamy Black Bean Coconut Soup is a velvety and creamy lunch loaded with plant-based protein.  A healthy and dairy free 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.

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

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 healthy veggies, but tastes sinfully 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
• Healthy
• Vegan & dairy free
• Gluten free
• Made with pantry staple ingredients

One of the BEST Pantry Staple Soup Recipes

This dairy free coconut black bean soup recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

Frozen Veggie Recipes For the Win!

I used a few frozen veggies for this recipe 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. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. 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 on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

What’s in this Coconut Black Bean Soup?

• Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
• Garlic
• Onion
• Bell Pepper: I used frozen bell pepper strips
• Carrots
• Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!  I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
• 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.
• No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
• 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

Make Black Bean Soup Gluten Free for a Healthy Version

This gluten free black bean coconut soup recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

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 saute 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 healthy 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 healthy 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!  I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy peasy.

What Should I Serve with this Coconut Black Bean soup?

• 5 Ingredient No-Knead Olive Oil Skillet Bread (Vegan)

• Fresh & Easy Homemade Biscuits (Vegan, Dairy Free)

• Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

• Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)

• Family Recipe: Cucumber Salad

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

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

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

Black Bean Coconut Soup

Kelly Jensen

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 6 votes

Print Recipe Pin Share Tweet

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Lunch, Soup

Cuisine American

Servings 5

Calories 204 kcal

Ingredients

  

1x2x3x

• 1 tablespoon coconut oil
• 4 cloves garlic minced
• 1 red onion diced
• 1 cup bell pepper
• 1/2 cup carrots
• 1 14-ounce can No-Salt-Added Diced Tomatoes
• 1 14-ounce can coconut milk full fat
• 4 cups No-Salt-Added 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 Himalayan sea salt
• 1 teaspoon fresh cilantro
• 1/8 teaspoon Crushed Red Pepper Flakes

Cook ModePrevent your screen from going dark

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

Keyword black bean coconut soup, black beans and coconut milk, black beans in coconut milk, coconut bean soup, dairy free black bean soup, gluten free black bean soup

Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!