Black Bean Coconut Milk Soup Recipe (2024)

This creamy Black Bean Coconut Soup is a velvety and creamy lunch loaded with plant-based protein. A tasty and hearty lunch that is perfect to meal prep or make ahead!

This soup is a cozy and vegetarian soup perfect for cool weather and warm nights. Serve with a thick slice of crust bread and a side salad for a tasty meal.

I absolutely LOVE cooking with coconut milk! The sweet tropical coconut flavor is amazing in everything from ice cream to smoothies, curry to soups!

This creamy Black Bean Coconut soup is packed full of veggies, but tastes sinfully decadent with a creamy coconut milk broth. I love soups like this for hearty fall lunches, and this coconut black bean soup is really simple to meal prep and make ahead for the week.

This Coconut Black Bean Soup is:

• Sweet
• Earthy
• Spicy (but the spice is optional if you want a milder soup)
• Hearty
• Vegan & dairy free
• Gluten free
• Made with pantry staple ingredients

One of the BEST Pantry Staple Soup Recipes

This dairy free coconut black bean soup recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

Frozen Veggie Recipes For the Win!

I used a few frozen veggies for this recipe instead of fresh produce (frozen carrots and bell peppers). Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can add amazing veggies right into the recipe.

Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

What’s in this Coconut Black Bean Soup?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Coconut Oil: I love keeping a few jars of this organic coconut oil on hand, it’s great for cooking and also a really nice skin moisturizer outside the kitchen.
• Garlic
• Onion
• Bell Pepper: I used frozen bell pepper strips
• Carrots
• Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
• Black Beans: Use no salt added or low sodium beans for better flavor and control of the salt in your soup.
• Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
• Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of chili recipes
• Smoked Paprika: give an additional depth of flavor to this dish.
• Salt
• Fresh Cilantro
• Green Onion

How do I Make Coconut Black Bean Soup?

1. In a large pot, heat the coconut oil on low. Add the onion and garlic and sauté for 5 minutes until veggies begin to soften.
2. Add the bell pepper strips, carrots, diced tomatoes with their juices, coconut milk, vegetable stock, black beans, chili powder, cumin, paprika, salt, cilantro, and crushed red pepper flakes. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until the veggies become soft.
3. Taste and add salt or additional seasonings as needed. Add more crushed red pepper flakes or hot sauce for spice!
4. Remove from heat, place in individual servings jars and you have a full week of lunches ready! Serve with a slice of sourdough.

Meal Prep Coconut Bean Soup For Easy Lunches

This coconut bean soup is the perfect recipe for homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time. There’s a whole.

With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly.

What To Serve with Black Bean Soup

5 Ingredient No-Knead Olive Oil Skillet Bread

Pot Luck Greek Salad with Homemade Vinaigrette

Roasted Peach Summer Salad with Balsamic Vinaigrette

Family Recipe: Cucumber Salad

Get the Same Ingredients For This Black Bean Soup with Coconut Milk Recipe:

If you make this easy black bean and coconut milk soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!

Let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration.

And follow over on Facebook, Instagram, YouTube & TikTok – I’d love to connect with you there!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

About the Author: Kelly Jensen