Coconut And Bean Soup Recipes

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COCONUT-BLACK BEAN SOUP



Coconut-Black Bean Soup image

Quick and healthy.

Provided by Rebecca Joy Mahoney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 (15 ounce) cans black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can coconut milk
1 cup vegetable broth
2 green onions, chopped, or more to taste
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon ground turmeric
2 cloves garlic, minced, or more to taste
salt to taste

Steps:

  • Combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. Reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. Season with salt.

Nutrition Facts : Calories 435.9 calories, Carbohydrate 46.3 g, Fat 22.2 g, Fiber 17.8 g, Protein 16.6 g, SaturatedFat 18.8 g, Sodium 1108.2 mg, Sugar 3.6 g

SIMPLE COCONUT & BEAN SOUP



Simple coconut & bean soup image

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

Provided by Levi Roots

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 15

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 bean , rinsed and drained
410g can pinto bean , rinsed and drained
410g can black-eyed bean , rinsed and drained
2 x cans coconut milk
juice 2 limes

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 581 calories, Fat 38 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 14 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 3.19 milligram of sodium

COCONUT BEAN SOUP



Coconut Bean Soup image

This is a lovely spicy Soup with African overtones.Its one of my Favourites!A Bonus being its so quuick and easy to make.

Provided by Norahs Girl

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1 onion, diced
1 green chili, seeded and finely diced (optional)
2 cloves garlic, crushed
1 red pepper, diced and seeded
1 teaspoon curry powder
2 tomatoes, skinned and diced
1 can red kidney beans, drained
1 can coconut milk
1 cup water or 1 cup chicken stock
1 cup cooked chicken, chopped finely
3/4 cup cooked rice
3 tablespoons desiccated coconut
2 tablespoons fresh coriander

Steps:

  • Sauté onion, pepper ,chilli and garlic in the melted butter until soft but not brown.
  • Add tomatoes, coconut milk and water or stock and simmer on a gentle heat for about 10 minutes.
  • Add cooked chicken and rice and simmer until heated through about 2 minutes.
  • Season to taste and serve garnished with the coconut and some freshly chopped coriander.

COCONUT AND BEAN SOUP



Coconut and Bean Soup image

Make and share this Coconut and Bean Soup recipe from Food.com.

Provided by Outta Here

Categories     Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon oil
4 green onions, whites and greens separated and sliced
1 red bell pepper, seeded and diced
1 scotch bonnet pepper, deseeded and pounded to a paste
1 garlic clove, chopped
1 teaspoon dried thyme
1 teaspoon curry powder
1 teaspoon ground allspice
3 plum tomatoes, chopped
1 vegetable stock cube
1 (14 1/2 ounce) can kidney beans, rinsed and drained
1 (14 1/2 ounce) can pinto beans, rinsed and drained
1 (14 1/2 ounce) can black-eyed peas, rinsed and drained
2 (14 ounce) cans coconut milk
2 limes, juice of
salt and pepper, to taste

Steps:

  • Heat the oil in a large saucepan. Saute the green onion whites, red pepper, chilli paste and garlic for 5-8 minutes until soft and fragrant. Add the thyme, curry powder and allspice, then cook for 1 minute more,
  • Stir in the tomatoes, then cook for 2 minutes to soften slightly.
  • Crumble in the stock cube, then add in all the beans and the coconut milk. Simmer for 10 minutes Turn off the heat and stir in most of the green onion greens, the lime juice and salt and pepper.
  • Ladle into bowls and garnish with remaining green onion just before serving.

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