Sofrito-Base Black Bean Soup with Coconut and Lime

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

A hearty, aromatic soup featuring slow-simmered black beans in a rich sofrito broth, finished with creamy coconut and zesty lime for a tropical twist. This Puerto Rican-inspired soup recipe, ready in about 40 minutes, pairs olive oil, onion, green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 tablespoons olive oil
• 1 medium, diced onion
• 1, diced green bell pepper
• 3 cloves, minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 can (15 oz), drained and rinsed black beans
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• 4 cups vegetable broth
• 1, juiced lime
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion, 1 diced green bell pepper, and 3 minced garlic cloves, and cook for 5-7 minutes until softened and fragrant.
2. Step 2: Stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano, cooking for 1 minute until aromatic, then add 1 can (15 oz) black beans, 1 can (14 oz) diced tomatoes, 1 cup coconut milk, and 4 cups vegetable broth.
3. Step 3: Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally until flavors meld, then stir in 1 lime juice and season with salt and black pepper to taste.