Protein Rich, Main course, Soups, African

Hearty African Bean Soup

by Aisha Diallo

This comforting and protein-rich African Bean Soup is a flavorful vegan meal, perfect for a cozy evening. Packed with kidney beans, vegetables, and creamy coconut, it’s a delightful journey for your taste buds.

Total Time

1 hour and 5 minutes

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 5 Servings

3

Medium onions
2

Red bell peppers
200 gr

Mushrooms
2 cups

Dry kidney beans (soaked overnight and cooked, reserving cooking liquid)
1 to 1.5 packages

Creamed coconut
2 cups

Hot water
2 cans

Canned tomatoes
4 tbsp

Tomato puree
2

Large broccoli heads
To taste

Curry powder
To taste

Pepper
To taste

Vegetable salt
For garnish

Grated coconut

Time

Preparation Time

30 minutes
Cooking Time

35 minutes
Total Time

1 hour and 5 minutes

Goes Great with

Tunisian-Style Roasted Beet Salad With Harissa

Moroccan Spiced Beet Salad

Quinoa Soup with Corn

corn, Peruvian, quinoa, soup, vegan

VEGAN STEAMED RICE ROLL WITH SPINACH AND SPINACH SAUCE

VEGAN STICKY RICE

Method

Finely chop the onions, bell peppers, and mushrooms. In a large frying pan, sauté them with a little oil until softened, about 5-7 minutes. Once sautéed, remove from the pan and set aside.
In a large pot, combine the cooked kidney beans (along with some of their cooking liquid if available), creamed coconut, hot water, canned tomatoes, and tomato puree. Bring the mixture to a simmer and cook for approximately 20 minutes, allowing the flavors to meld.
While the soup simmers, chop the broccoli heads into florets. Add the broccoli florets to the simmering soup and continue to cook until the broccoli is tender-crisp, about 5-8 minutes.
Season the soup generously with curry powder, pepper, and vegetable salt according to your preference. Stir well to ensure the spices are evenly distributed.
Return the sautéed onion, bell pepper, and mushroom mixture to the pot, stirring them into the soup. Heat through for a few minutes.
Ladle the hot soup into bowls. Garnish each serving with a sprinkle of grated coconut and serve immediately with fresh bread.

Notes:

For an even richer flavor, you can add a pinch of smoked paprika or a dash of hot sauce if you like a little heat. If you don't have creamed coconut blocks, full-fat canned coconut milk can be used as a substitute; adjust the quantity to achieve desired creaminess. Feel free to use other vegetables like spinach or sweet potatoes for added nutrition and variety.