Sofrito-Infused Black Bean Soup with Coconut

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Hearty black bean soup simmered with aromatic sofrito and a touch of coconut milk for richness. This Puerto Rican-inspired soup recipe, 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.

Ingredients

• 1 can (15 oz), drained and rinsed Black beans
• 1/2 can (6 oz) Coconut milk
• 1/2 cup, chopped Onion
• 1/2 cup, chopped Green bell pepper
• 2 cloves, minced Garlic
• 1/4 cup, chopped Cilantro
• 1 medium, chopped Tomato
• 2 cups Chicken broth
• 1/2 tsp Cumin
• 1 tsp Salt
• 1/4 tsp Black pepper

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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.