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A white bowlful of vegan black-eyed bean soup surrounded by a cream coloured cloth, bread, lime wedges and chopped herbs.

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.
Course Soup
Cuisine vegan
Keyword soup
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 people
Calories 411kcal
Author Domestic Gothess


  • 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
  • ΒΌ 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.