Coconut Milk Black Bean Soup with Vegetables

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A creamy, protein-rich soup blending earthy black beans with tropical coconut milk and seasonal vegetables for a nourishing bowl. This Puerto Rican-inspired quick recipe (vegetarian), ready in about 40 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 1 can (15 oz), drained black beans
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat; add onion, carrots, and celery, and cook for 8 minutes until vegetables are tender.
2. Step 2: Stir in minced garlic and cook for 1 minute until fragrant. Add drained black beans, diced tomatoes, coconut milk, vegetable broth, cumin, and thyme; bring to a simmer.
3. Step 3: Simmer uncovered for 20 minutes, stirring occasionally. Season with salt and pepper to taste before serving.