Simple Coconut & Bean Soup Recipe

Introduction

This simple coconut and bean soup is a comforting and flavorful dish, perfect for a cozy lunch or dinner. Combining fragrant spices, creamy coconut milk, and a medley of beans, it brings warmth and nutrition to your table with minimal effort.

Ingredients

• 1 tbsp sunflower oil
• ½ bunch spring onions, whites and greens separated and sliced
• 1 red pepper, diced
• 1 Scotch bonnet chilli, deseeded and pounded to a paste
• 1 garlic clove, chopped
• 1 tsp dried thyme
• 1 tsp medium curry powder
• 1 tsp allspice
• 3 plum tomatoes, chopped
• 1 vegetable stock cube
• 410g can kidney beans, rinsed and drained
• 410g can pinto beans, rinsed and drained
• 410g can black-eyed beans, rinsed and drained
• 2 x 400g cans coconut milk
• Juice of 2 limes

Instructions

1. Step 1: Heat the sunflower oil in a large saucepan over medium heat. Add the spring onion whites, diced red pepper, Scotch bonnet chilli paste, and chopped garlic. Sauté for 5 to 8 minutes until the vegetables are soft and fragrant.
2. Step 2: Stir in the dried thyme, medium curry powder, and allspice. Cook for an additional 1 minute to release the spices’ aroma.
3. Step 3: Add the chopped plum tomatoes and cook for 2 minutes until they soften slightly.
4. Step 4: Crumble in the vegetable stock cube, then add all the rinsed and drained beans along with the coconut milk. Stir to combine well.
5. Step 5: Bring the soup to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
6. Step 6: Turn off the heat. Stir in most of the sliced spring onion greens and the juice of two limes. Season with salt and pepper to taste.
7. Step 7: Ladle the soup into bowls and garnish with the remaining spring onion greens just before serving.

Tips & Variations

• Adjust the amount of Scotch bonnet chilli to control the heat level, or substitute with a milder chilli if preferred.
• For extra texture, add chopped sweet potatoes or carrots along with the pepper.
• Use homemade vegetable broth instead of a stock cube for a richer flavor.
• Serve with warm crusty bread or steamed rice for a more filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally. The soup may thicken when chilled; add a splash of water or coconut milk when reheating to adjust the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and plant-based ingredients throughout.

What can I use if I don’t have Scotch bonnet chilli?

If Scotch bonnet is unavailable, you can substitute with habanero or another hot chilli. For less heat, try a jalapeño or red pepper flakes.

Simple Coconut & Bean Soup Recipe

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★★★★★

4.5 from 50 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A hearty and flavorful coconut and bean soup combining the richness of coconut milk with an aromatic blend of spices, fresh vegetables, and a zesty lime finish. This comforting dish is perfect for a nutritious, warming meal that is both vegan and gluten-free.

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Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 tbsp sunflower oil
• ½ bunch spring onions, whites and greens separated and sliced
• 1 red pepper, diced
• 1 Scotch bonnet chilli, deseeded and pounded to a paste
• 1 garlic clove, chopped
• 3 plum tomatoes, chopped
• juice of 2 limes

Spices & Seasonings

• 1 tsp dried thyme
• 1 tsp medium curry powder
• 1 tsp allspice
• 1 vegetable stock cube
• Salt and pepper, to taste

Beans & Dairy Alternatives

• 410g can kidney beans, rinsed and drained
• 410g can pinto beans, rinsed and drained
• 410g can black-eyed beans, rinsed and drained
• 2 x 400g cans coconut milk

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Instructions

1. Sauté Aromatics: Heat the sunflower oil in a large saucepan over medium heat. Add the spring onion whites, diced red pepper, Scotch bonnet chilli paste, and chopped garlic. Cook for 5-8 minutes until the vegetables are soft and fragrant.
2. Add Spices: Stir in the dried thyme, medium curry powder, and allspice. Cook for an additional 1 minute to release the flavors of the spices.
3. Cook Tomatoes: Add the chopped plum tomatoes and cook for 2 minutes, allowing them to soften and blend with the spices.
4. Add Stock and Beans: Crumble the vegetable stock cube into the mixture. Then add all the rinsed and drained beans along with the coconut milk. Stir to combine well.
5. Simmer the Soup: Reduce the heat and let the soup simmer gently for 10 minutes, allowing the flavors to meld together.
6. Finish and Serve: Turn off the heat. Stir in most of the sliced spring onion greens and the fresh lime juice. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with the remaining spring onion greens just before serving.

Notes

• You can adjust the heat to your preference by varying the amount of Scotch bonnet chilli used.
• If Scotch bonnet is unavailable, substitute with a milder chili or omit for less heat.
• For a creamier texture, use full-fat coconut milk; light coconut milk will make the soup lighter.
• This soup can be prepared in advance and reheated; flavors will deepen when left overnight.
• Serve with crusty bread or steamed rice for a more filling meal.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Caribbean

Keywords: coconut soup, bean soup, vegan soup, Caribbean soup, coconut milk soup, spicy bean soup