Go Back Email Link
+ servings
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

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 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!