Sofrito-Infused Black Bean Soup with Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty black bean soup simmered with aromatic sofrito and a touch of coconut milk for richness. This puerto rican-inspired soups ready in about 40 minutes pairs Black beans, Coconut milk, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.4 (13 ratings) Prep: 10 min Cook: 30 min Serves 4 Puerto Rican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, and 2 minced garlic cloves. Sauté for 3-4 minutes until softened.
  2. Step 2: Stir in 1/4 cup chopped cilantro, 1 medium chopped tomato, 1/2 tsp cumin, 1 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes.
  3. Step 3: Add 1 can (15 oz) drained and rinsed black beans, 2 cups chicken broth, and 1/2 can (6 oz) coconut milk. Bring to a simmer.
  4. Step 4: Reduce heat to low and let simmer for 20 minutes to allow flavors to meld.
  5. Step 5: Stir in 1/4 cup chopped cilantro and cook for 2 more minutes.
  6. Step 6: Serve hot, garnished with extra cilantro.

Frequently asked questions

How long does Sofrito-Infused Black Bean Soup with Coconut take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sofrito-Infused Black Bean Soup with Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans from drying out.

Can I substitute ingredients in Sofrito-Infused Black Bean Soup with Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sofrito-Infused Black Bean Soup with Coconut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sofrito-Infused Black Bean Soup with Coconut?

Puerto Rican soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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