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!
Servings: 5
Calories: 204kcal
Cost: $1
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: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Sodium: 908mg | Potassium: 554mg | Fiber: 11g | Sugar: 5g | Vitamin A: 4005IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 3mg