Vegan coconut lime black bean soup recipe
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This vegan soup serves six and uses canned black beans for a quick weeknight pot. The coconut milk makes it creamy without dairy.
Ingredients
Olive oil
2 tablespoons
Yellow onion
1
Red bell pepper
1
Garlic cloves
4
Ground cumin
2 teaspoons
Ground coriander
1 teaspoon
Canned black beans
3 cans
Fire-roasted diced tomatoes
1 can
Frozen corn
2 cups
Vegetable broth
4 cups
Full-fat coconut milk
1 can
Limes
2
Fresh cilantro
1 bunch
Avocado
1
Kosher salt
1 teaspoon
How to make it
- Sauté onion, bell pepper, and garlic in olive oil until softened. 2. Add cumin and coriander, then stir for 30 seconds. 3. Add beans, tomatoes, corn, broth, and salt; simmer for 20 minutes. 4. Blend about one-third of the soup for a thicker texture. 5. Stir in coconut milk and lime juice, then serve with cilantro and avocado.
Who this list is for
This recipe list is designed for anyone cooking a vegan coconut lime black bean soup for six people. It’s ideal for busy weeknights, meal preppers, or hosts needing a hearty, plant-based main dish that comes together quickly with pantry staples.
How to use this list
Gather your ingredients before you start. Check for olive oil, a yellow onion, and a red bell pepper in your produce drawer. Make sure you have garlic cloves, ground cumin, and ground coriander from your spice rack. Pull out three cans of black beans and one can of fire-roasted diced tomatoes. From your freezer, measure out two cups of frozen corn. Grab a carton of vegetable broth and a can of full-fat coconut milk. Pick up two limes, a bunch of fresh cilantro, and an avocado for topping. Kosher salt brings it all together. Cross off each item as you confirm it or add it to your shopping trip.
What to skip
Don’t swap out full-fat coconut milk for light—it won’t be as creamy. Avoid using regular diced tomatoes instead of fire-roasted; the smoky flavor is important. Don’t use dried black beans unless you have time to cook them first. Fresh lime juice is best; bottled doesn’t give the same brightness. Skip the avocado if you’re short on time, but it adds a nice finish.
What is on this list
You’ll need 2 tablespoons olive oil, 1 yellow onion, 1 red bell pepper, and 4 garlic cloves. Seasonings are 2 teaspoons ground cumin and 1 teaspoon ground coriander. The base is 3 cans black beans, 1 can fire-roasted diced tomatoes, 2 cups frozen corn, 4 cups vegetable broth, and 1 can full-fat coconut milk. Finish with 2 limes, 1 bunch fresh cilantro, 1 avocado, and 1 teaspoon kosher salt. Cross off anything you already have.
Before you cook
Chop all vegetables before heating your pot. Open and rinse the black beans. Shake the coconut milk can before opening. Juice the limes and chop the cilantro ahead of time. After cooking, let the soup cool slightly before adding lime juice and cilantro for the brightest flavor. Store leftovers in the fridge for easy lunches.
FAQ
Who is "Vegan coconut lime black bean soup recipe" for?
This recipe list is designed for anyone cooking a vegan coconut lime black bean soup for six people. It’s ideal for busy weeknights, meal preppers, or hosts needing a hearty, plant-based main dish that comes together quickly with pantry staples.
How should I use "Vegan coconut lime black bean soup recipe"?
Gather your ingredients before you start. Check for olive oil, a yellow onion, and a red bell pepper in your produce drawer. Make sure you have garlic cloves, ground cumin, and ground coriander from your spice rack. Pull out three cans of black beans and one can of fire-roasted diced tomatoes. From your freezer, measure out two cups of frozen corn. Grab a c…
What should I skip or avoid with "Vegan coconut lime black bean soup recipe"?
Don’t swap out full-fat coconut milk for light—it won’t be as creamy. Avoid using regular diced tomatoes instead of fire-roasted; the smoky flavor is important. Don’t use dried black beans unless you have time to cook them first. Fresh lime juice is best; bottled doesn’t give the same brightness. Skip the avocado if you’re short on time, but it adds a nice…
What is on the "Vegan coconut lime black bean soup recipe" list?
You’ll need 2 tablespoons olive oil, 1 yellow onion, 1 red bell pepper, and 4 garlic cloves. Seasonings are 2 teaspoons ground cumin and 1 teaspoon ground coriander. The base is 3 cans black beans, 1 can fire-roasted diced tomatoes, 2 cups frozen corn, 4 cups vegetable broth, and 1 can full-fat coconut milk. Finish with 2 limes, 1 bunch fresh cilantro, 1 av…
What should I know about before you cook?
Chop all vegetables before heating your pot. Open and rinse the black beans. Shake the coconut milk can before opening. Juice the limes and chop the cilantro ahead of time. After cooking, let the soup cool slightly before adding lime juice and cilantro for the brightest flavor. Store leftovers in the fridge for easy lunches.
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