Simple Coconut and Bean Soup

Name: Simple Coconut and Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: caribbean
Ingredients: 1 tbsp sunflower oil; 1/2 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 bean rinsed and drained; 410g can pinto bean rinsed and drained; 410g can black-eyed bean rinsed and drained; 2 x 400g cans coconut milk; juice 2 limes

4.80 (27)

⏱ 30 mins 🍽 Serves 4 🌶 caribbean ✅ Easy 🏷 Main course

This hearty Caribbean soup is a complete vegetarian meal, demonstrating how a flavourful dish can be created from simple, long-life ingredients. It combines three varieties of beans with rich coconut milk, aromatic spices, and a fresh lime finish. The recipe comes together in just 30 minutes, making it a perfect choice for a quick and satisfying lunch.

Ingredients

1 tbsp sunflower oil
1/2 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 bean rinsed and drained
410g can pinto bean rinsed and drained
410g can black-eyed bean rinsed and drained
2 x 400g cans coconut milk
juice 2 limes

Method

Warm the sunflower oil in a large saucepan. Cook the sliced spring onion whites, diced red pepper, Scotch bonnet chilli paste, and chopped garlic for 5-8 mins until fragrant and tender. Mix in the dried thyme, curry powder, and allspice, then continue cooking for 1 min more. Add the chopped plum tomatoes and cook for 2 mins to allow them to soften.
Crumble the vegetable stock cube into the pan. Pour in all the rinsed kidney, pinto, and black-eyed beans along with the two cans of coconut milk. Allow the soup to simmer for 10 mins. Remove from the heat and stir through most of the spring onion greens, the juice from two limes, and seasoning to taste. Serve ladled into bowls, topped with the reserved spring onions.

Nutrition (per serving)

Calories581 kcal

Fat38 g

Saturates28 g

Carbs45 g

Sugars14 g

Fibre11 g

Protein19 g

Sodium1276 mg

Salt3 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinecaribbean

DietVegetarian