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Creamy Coconut Kidney Bean Soup

Kidney Bean Soup with Coconut Milk

This Caribbean-inspired vegan red kidney bean soup recipe is creamy, savory, and spicy goodness. It is an easy, hearty vegan soup that’s perfect for winter. Kidney beans, coconut milk, chiles, thyme, bay leaves and lime juice help create warming comfort in your bowl. In less than 30 minutes, you’ll have dinner ready to go!

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, Lemon Artichoke Asparagus Soup, Kidney Bean Succotash, Sweet Potato Chickpea Stew or Coconut Curry Carrot Soup. And please enjoy this recipe 💚

A delicious vegan bean soup from scratch

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 vegan kidney bean soup. 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.

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.

A quick, creamy vegan red kidney bean soup recipe