Vegan Jamaican Mixed Bean Soup

Course: Lunch Servings: 6

Prep time: 5 min Cook time: 20 min

Difficulty level: Easy

Author: Jennifer Sargison

I’ve been eating a lot of soup lately. I love how you can just throw together a bunch of veggies, add a stock cube and out come a delicious soup. I think this soup is my new favourite as it’s easy to make, filling, tasty, nutritious and so creamy. The soup I’m going to share with you today is packed with veggies for nutrition and beans for added protein to help you feel fuller for longer. I have added coconut cream to add a creaminess to the soup and to also add flavour and make it extra tasty.

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Ingredients

1 red onion

1 clove of garlic

1 red pepper

1 yellow pepper

1 tin of kidney beans

1 tin of chick peas

2 tins of chopped tomatoes

dried thyme and mixed herbs (2 teaspoons of each)

1 tin of coconut milk

splash of soy sauce

Fresh bread or flat bread to serve

Method

  • Finely chop the red onion, crush the garlic and chop the peppers into small cubes.

  • Fry the onion on a gentle heat until soft, add the pepper and cook for 5 more minutes.

  • Add the garlic, herbs and give a little mix.

  • Add the beans (drained and rinsed before you add them), tomatoes and coconut milk. Give it a good stir and add a splash of soy sauce. Taste and see if it’s to your liking or if you need to add some seasoning.

  • Simmer for about 10 minutes and serve straight away.

This soup keeps well for couple of days in the fridge and feeds about four - six hungry people.

If you do make this then I hope you love it

Any thoughts or comments?

Please leave your message below and I’ll get back to you

Big love, Jen x


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