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
- 1 Tbsp 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
- ¼ tsp dried thyme
- 1 400 g (14 oz) tin (can) black-eyed beans (235g drained weight) rinsed and drained
- salt and pepper
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.
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.