This Caribbean inspired vegan 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.
So get cooking and in less than 30 minutes, you’ll have dinner ready to go!
Creamy Coconut Kidney Bean Soup
2 tsp olive oil
1 cup onion, chopped
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. In a large, heavy pot or dutch oven, add olive oil, onion, garlic and a dash of salt. Saute 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. Saute another minute or two.
2. Add carrots and celery. Stir around 3 minutes. Then, add broth and kidney beans. Bring to 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, and adjust seasonings (more salt? More lime juice?). Serve.