Beany Vegetable Soup

Beany Vegetable Soup


28 people made this

About this recipe: This vegan-friendly soup is a meal in itself. It's healthy, packed full of vegetables and flavour. Sweet potatoes are simmered with kale, okra, tomato and black eye beans in a spiced coconut soup.

Traci's Kitchen

Serves: 6 

  • 2 teaspoons vegetable oil
  • 240g chopped onion
  • 3 cloves garlic, pressed
  • 2 teaspoons grated fresh root ginger
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground dried thyme
  • 1.2 litres vegetable stock
  • 265g diced peeled sweet potatoes
  • 200g chopped kale
  • 100g sliced okra
  • 250ml coconut milk
  • 175g diced tomato
  • 240g tinned black eye beans, rinsed and drained
  • 2 tablespoons lime juice or to taste

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander and thyme; cook 1 minute longer.
  2. Pour in the vegetable stock and sweet potatoes and bring to the boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black eye beans and lime juice. Simmer about 5 minutes longer until the vegetables are tender.

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