Stewed Black Bean Soup with Coconut Milk
A creamy, protein-packed soup simmered with black beans, coconut milk, and aromatic vegetables for a deeply satisfying meal. This brazilian-inspired vegetarian (vegetarian) ready in about 65 minutes pairs black beans, medium onion, medium carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, 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 cups black beans
- 1 medium onion
- 2 medium carrots
- 2 stalks celery
- 3 cloves garlic
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
Instructions
- Step 1: Dice 1 medium onion, 2 medium carrots, and 2 celery stalks. Mince 3 garlic cloves.
- Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add onions, carrots, celery, and garlic, sautéing for 5 minutes until softened.
- Step 3: Stir in 2 cups black beans, 1 can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, and 1/2 tsp smoked paprika. Bring to a gentle boil.
- Step 4: Reduce heat to low, cover, and simmer for 30 minutes until beans are tender.
- Step 5: Stir in 1 can coconut milk and cook uncovered for 10 minutes. Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stewed Black Bean Soup with Coconut Milk take to make?
Total time is about 65 minutes (20 min prep + 45 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 Stewed Black Bean Soup with Coconut Milk?
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 Stewed Black Bean Soup with Coconut Milk?
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 Stewed Black Bean Soup with Coconut Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Stewed Black Bean Soup with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
