Go Back
Mirjana

Coconut Black Bean Soup Spicy Vegan Easy

5 from 4 votes
Here is one of my all-time favorite recipes – Coconut Black Bean Soup. This spicy, vegan, and incredibly easy dish is perfect for those nights when you want something comforting yet full of bold flavors. With just a handful of ingredients and minimal prep time, you'll have a hearty, nutritious soup that's sure to impress. Whether you're a seasoned vegan or want to add more plant-based meals to your rotation, this soup is a must-try. And the best part? It's so simple to make, you'll feel like a pro in the kitchen.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4 people
Course: Soup
Cuisine: Carribean, Mexican, South American, Spanish
Ingredients Method Notes

Ingredients
  

  • 2 15 oz cans black beans
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 carrot, sliced
  • 3-4 cloves garlic, minced
  • 1 cup coconut water
  • 2 cups coconut milk
  • 1 cup coconut cream
  • 1 cup vegetable broth
  • 1 tbsp ground chili peppers
  • 1 tbsp tomato paste
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1/4 tsp hot paprika (or to taste)
  • 2 slices smoked vegan cheese, chopped
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 2 avocados, sliced for serving
  • 2 cups cherry tomatoes, quartered or halved, for serving
  • 4 fresh cilantro sprigs for serving
  • Salt to taste

Method
 

  1. Prepare the ingredients.
    Black beans, vegetables and spices
  2. Prep the Veggies:
    Start by chopping the onion, red bell pepper, and carrot. Mince the garlic.
    Sauté the Aromatics:
    In a large pot, heat the olive oil over medium heat. Add the chopped onion, red bell pepper, carrot, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened and the onion is translucent.
    Chopped carrots and onions
  3. Add Spices and Base:
    Stir in the ground chili peppers, ginger, cumin, and hot paprika. (Adjust the amounts to your taste.) Cook for another 2 minutes to allow the spices to bloom.
    saute vegetables
  4. Add the chopped smoked vegan cheese, lime juice, tomato paste, vegetable broth, coconut water, and coconut milk. Stir well to combine.
    Simmer the Soup:
    Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
    Add Beans and Coconut Cream:
    Stir in the black beans and coconut cream. Continue to cook for 5 minutes to heat the beans through and incorporate the coconut cream.
  5. Serve the Soup:
    Ladle the soup into bowls. Serve with sliced avocado and quartered or halved cherry tomatoes, and fresh cilantro sprigs on the side for a fresh and vibrant touch. (You can also garnish with toasted coconut, and lime slices.)

Notes

TIPS:
• Use fresh and organic ingredients whenever possible to enhance the flavors and nutritional value.
• Adjust the level of spices to suit your heat tolerance. Add more hot paprika or ground chili peppers if you prefer a spicier kick.
• This soup pairs wonderfully with a side of crusty bread or a light green salad.
To toast coconut on the stove, place your coconut in a large skillet over medium-low heat. Stir the coconut frequently as it cooks.
Once the coconut is evenly golden to your liking, move it to a bowl to cool and stop the cooking process.
Enjoy this Coconut Black Bean Soup, a delightful blend of creamy coconut, hearty beans, and vibrant spices that will warm your soul and tantalize your taste buds!
For optimum results, fresh and organic ingredients are recommended.