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Creamy Coconut Kidney Bean Soup

Kidney Bean Soup with Coconut Milk

This is a Caribbean-inspired creamy vegan red kidney bean soup recipe with coconut milk, jalapeño, thyme, bay leaves, lime juice and more. It is an easy, hearty vegan meal that’s perfect for winter or any time you’re in the mood for soup. In less than 30 minutes, you’ll have savory, spicy goodness warming your bowl!

It makes 4 servings.

I love making soup, because I really love soup. You could choose from a lot of other kidney bean soup recipes, and I know it! I’m so grateful you chose to visit UVK.

Check out more UVK recipes, like Slow Cooker Canned Kidney Beans and Coconut Brown Rice, Kidney Bean Succotash, Coconut Corn Soup with Soy Curls, Slow Cooker Cajun Canned Kidney Beans with Rice, and Vegan Black Bean Soup. Please enjoy this delicious soup recipe 💚

Creamy Vegetarian Bean Soup

Creamy Coconut Kidney Bean Soup

2 tsp olive oil

1 cup chopped onion

4 garlic cloves, chopped

1 jalapeño, finely chopped (remove seeds, if sensitive to heat)

1 tsp rubbed sage

½ tsp dried oregano

½ tsp dried thyme

½ tsp onion powder

2 bay leaves

1 carrot, chopped

2 celery stalks, chopped

2 cups broth (fake chicken or vegetable)

2 15 ounce cans (OR 3½ cups) of dark red kidney beans, drained and rinsed

13.5 ounce can of lite unsweetened coconut milk

1-2 Tbsp lime juice

1. First, you’ll sauté the aromatics for the creamy vegan red kidney bean soup recipe. In a large, heavy pot or dutch oven, add olive oil, onion, garlic and a dash of salt. Sauté over medium-high heat for ~7 minutes or until onions is golden and soft. Then, stir in jalapeño, sage, oregano, thyme, onion powder and bay leaves. Sauté another minute or two.

2. Add carrots and celery. Stir around 3 minutes. Then, add broth and kidney beans. Bring to a boil, lower to a simmer, and cover with a lid. Simmer for ~10 minutes or until carrots and celery are soft enough to enjoy eating.

Kidney Beans Coconut Milk

3. Fish the bay leaves out of the soup. Add the unsweetened coconut milk to a blender with 2 cups of the beans/vegetables from the soup. Blend until completely smooth, and then, pour back into the soup pot.

4. Add the lime juice. Taste the vegan red kidney bean soup, and adjust seasonings (more salt? More lime juice?). Serve.

Kidney Bean Vegetable Soup

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