Coconut and Bean Soup
Warm, comforting, and bursting with bold, vibrant flavors, this Coconut and Bean Soup is a true crowd-pleaser, combining plant-based goodness with creamy indulgence. Featuring a harmonious blend of tender kidney and black beans, rich coconut milk, and a medley of aromatic spices like smoked paprika, cumin, and coriander, this hearty soup is both nourishing and deeply satisfying. The addition of ginger, garlic, and lime juice provides a zesty brightness, while fresh cilantro ties it all together with a burst of freshness. Ready in just 45 minutes, this easy vegetarian recipe is perfect for weeknight dinners or meal prepping. Enjoy it as a standalone dish, or pair it with crusty bread for a wholesome, filling meal that’s brimming with tropical-inspired comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 tablespoon, minced ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1.5 cups cooked kidney beans
- 1.5 cups cooked black beans
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Add the ground cumin, ground coriander, and smoked paprika, stirring to coat the onions and release the spices' aromas.
Pour in the vegetable broth and bring to a gentle simmer.
Add the cooked kidney beans, cooked black beans, coconut milk, and diced tomatoes to the pot. Stir well to combine.
Lower the heat to medium-low and let the soup simmer for 20 minutes, allowing the flavors to meld together.
Stir in the chopped cilantro and lime juice, then season with salt and black pepper to taste.
Remove the soup from heat, and let it cool slightly before serving.
Ladle the soup into bowls and garnish with additional chopped cilantro, if desired.
Nutrition Facts
Calories |
1648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5142 mg | 224% | |
| Total Carbohydrate | 261.2 g | 95% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 60.7 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 5436 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
