Easy Black-Eyed Bean Soup (Vegan)
Quick black-eyed bean soup - this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.
Servings 2 people
Calories 411kcal
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion peeled and finely chopped
- 1 stick celery thinly sliced
- 1 red bell pepper diced
- 2 cloves garlic peeled and crushed
- 1 heaped tsp chipotle paste
- 1 400ml (14 oz) tin (can) coconut milk (not the drinking variety) I use light
- 1 vegetable stock cube crushed
- ΒΌ teaspoon dried thyme
- 1 400 g (14 oz) tin (can) black-eyed beans (235g drained weight) rinsed and drained
- salt and pepper
Instructions
- Heat the olive oil in a saucepan and add the finely chopped onion and celery. Cook over a low heat for five minutes or so, stirring every now and again, until soft and translucent.
- Add the diced red pepper, crushed garlic and dried thyme and cook for a couple more minutes.
- Add the chipotle paste, coconut milk, stock cube and black-eyed beans. Bring up to a simmer and cook for about 10 minutes, stirring every now and again, until everything is heated through and the vegetables have softened.
- Season to taste with salt and pepper and serve with bread or toast.
Notes
This black-eyed bean soup will keep in the fridge for a few days so it's great for quick lunches!
The recipe makes two portions but can easily be doubled if you want to make a larger batch.
You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.
Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.
The soup can be frozen and defrosted in the microwave as needed.