Name: Easy Coconut Red Bean Soup
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Ingredients: 2 cans Canned red kidney beans, rinsed and drained; 1 can Coconut milk (full-fat); 3 cups Vegetable broth; 1 medium Onion, chopped; 3 cloves Garlic cloves, minced; 2 pieces Fresh thyme sprigs; 1 tsp Ground cumin; 0.5 tsp Smoked paprika; 1 tbsp Vegetable oil; 1 piece Scotch bonnet pepper, whole (optional, for flavor); 1 to taste Salt and black pepper; 2 tbsp Fresh cilantro, chopped (for garnish)

SoupsVegetarianVeganGluten-FreeQuick & Easy

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Canned red kidney beans, rinsed and drained	2 cans	184	12g	34g	1g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Vegetable broth	3 cups	9	0g	2g	0g
Onion, chopped	1 medium	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Fresh thyme sprigs	2 pieces	1	0g	0g	0g
Ground cumin	1 tsp	2	0g	0g	0g
Smoked paprika	0.5 tsp	1	0g	0g	0g
Vegetable oil	1 tbsp	30	0g	0g	3g
Scotch bonnet pepper, whole (optional, for flavor)	1 piece	1	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g
Fresh cilantro, chopped (for garnish)	2 tbsp	0	0g	0g	0g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Canned red kidney beans, rinsed and drained	2 cans	184	12g	34g	1g
Coconut milk (full-fat)	1 can	230	2g	6g	24g
Vegetable broth	3 cups	9	0g	2g	0g
Onion, chopped	1 medium	11	0g	3g	0g
Garlic cloves, minced	3 cloves	3	0g	1g	0g
Fresh thyme sprigs	2 pieces	1	0g	0g	0g
Ground cumin	1 tsp	2	0g	0g	0g
Smoked paprika	0.5 tsp	1	0g	0g	0g
Vegetable oil	1 tbsp	30	0g	0g	3g
Scotch bonnet pepper, whole (optional, for flavor)	1 piece	1	0g	0g	0g
Salt and black pepper	1 to taste	0	0g	0g	0g
Fresh cilantro, chopped (for garnish)	2 tbsp	0	0g	0g	0g

Directions

Step 1
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Step 2
Add minced garlic, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
Step 3
Stir in the rinsed red kidney beans, coconut milk, vegetable broth, thyme sprigs, and the whole Scotch bonnet pepper (if using). Bring to a simmer.
Step 4
Reduce heat to low, cover, and simmer for 20-25 minutes, allowing flavors to meld. Stir occasionally to prevent sticking.
Step 5
Remove thyme sprigs and Scotch bonnet pepper. Using an immersion blender, blend about half of the soup for a creamier texture, or leave as is for a chunkier soup.
Step 6
Taste and adjust seasoning with salt and pepper as needed.
Step 7
Serve hot, garnished with fresh cilantro. Delicious on its own or with a side of rice.