Simple coconut & bean soup

Simple coconut & bean soup

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(8 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

This vegetarian meal in a bowl shows how something delicious can be made from mostly storecupboard ingredients

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
581
protein
19g
carbs
45g
fat
38g
saturates
28g
fibre
11g
sugar
14g
salt
3.19g

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 2 limes

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Method

  1. Heat the oil in a large saucepan. Sizzle the spring onion whites, pepper, chilli paste and garlic for 5-8 mins until soft and fragrant. Add the thyme, curry powder and spices, then cook for 1 min more, Stir in the tomatoes, then cook for 2 mins to soften slightly.
  2. Crumble in the stock cube, then tip in all the beans and the coconut milk. Simmer for 10 mins. Turn off the heat and stir in most of the spring onion greens, the lime juice and some seasoning. Ladle into bowls and scatter with remaining spring onions just before serving.

Recipe from Good Food magazine, August 2009

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Comments

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damnedirishman's picture
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Delicious, and very easy to make in bulk and then freeze extra individual portions for when you want something a bit more warming than instant soups.

I tried it with fresh coriander stirred through at the end, which was very nice. Also, I'd recommend that you pound the garlic clove and the allspice together with the scotch bonnet and sizzle them all up together for a couple of minutes before adding the spring onions and red pepper, as (in my opinion) it helps bring out the flavours.

anniflo's picture
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I did this recipe for 80 people at a caribbean evening. It was simple, I got it ready in the afternoon and then re heated it, IT WAS AMAZING! loads of compliments and people saying they could have just eaten that all night. I used mixed bean salad tins form tesco rather than all the different individual tins of beans.

helenmolesworth's picture
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Fabulous - one of the best veggie recipes on the site: easy yet smart and tasty enough for dinner parties. Even perfect with packed/tinned Mexican bean salad for bean ingredients. Love it.

woodlandscupcake's picture
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Really easy and very tasty.

rachelbeach's picture

This recipe is delicious, would definitely recommend!

thynk2much's picture
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So easy and incredibly delicious.

bethocallaghan's picture
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Really nice even if you use tin beans (Though I might just be a heathen) - used half fat coconut milk and it was still quite rich - think it may have been too rich if I had used the normal stuff. Though the lime does really cut through the richness.

synneve's picture
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Oh, and one more thing. I think its quite important to use dry beans for this soup. I know it might be a bit of headache to soak them night before however is worth it as they taste way better afterwords. Good luck

synneve's picture
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Fantastic!!!
What a quick and fab soup!!! NIce heat and creamy coconut...mmmm delicious!!! Highly recommended. And brings memories back from caraibien holidays. However next time I will add less beans. Give it a go , won't be disappointed.

thismoment's picture
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Simple, tasty, warming & foolproof.

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