Vegan Brazilian Black Bean Soup with Coconut Milk and Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Hearty, aromatic soup with black beans, roasted vegetables, and a hint of coconut milk for a comforting vegan meal. This brazilian-inspired vegan ready in about 60 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 250 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 cups, cooked black beans
• 1 can (13.5 ounces) coconut milk
• 1 cup, diced onion
• 1 cup, diced carrots
• 1/2 cup, diced celery
• 3, minced garlic cloves
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 cups vegetable broth
• 1 tablespoon lime juice

Instructions

1. Step 1: In a large pot, heat 2 tablespoons of vegetable broth over medium heat. Add 1 cup diced onion, 1 cup diced carrots, and 1/2 cup diced celery. Cook for 8 minutes until vegetables are softened, stirring occasionally.
2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon cumin, and 1/2 teaspoon dried oregano. Cook for 1 minute until fragrant. Add 2 cups cooked black beans, 1 can coconut milk, and 2 cups vegetable broth. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
3. Step 3: Remove from heat and blend half of the soup with an immersion blender until smooth. Stir in 1 tablespoon lime juice. Return to low heat and simmer for 5 minutes more until heated through, adjusting salt to taste.