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Caribbean bean soup

Prep 20 mins
Cook 30 mins
Calories 0 kcal

The coconut and tomato brings sunshine to the kitchen even in the coldest winter.

soup main-dish vegan vegetarian

Soup ingredients

serves 4
  • 1tbsp sunflower oil
  • 1medium (150g) onion, diced
  • 2cloves garlic, crushed
  • 1 big (150g) carrots, diced
  • 2db (30g) celery, sliced
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 2pc bay leaf
  • 2tsp ground red pepper
  • 750ml tomato juice
  • 120ml tomato purée
  • 2tsp thyme
  • 750ml vegetable stock
  • 1 box (400g) coconut milk
  • 90g long rice
  • 1 can (400g) kidney beans
  • sea salt, black pepper

Croutons ingredients

serves 4
  • 120g few days old bread, diced
  • 2tbsp olive oil
  • 2tsp ground red pepper
  • 0.5tsp thyme

Instructions

Step 1

On a medium heat, in a larger pot, add the oil and the onion to fry for around 5 mins.

Step 2

Once the onions become translucent, garlic, celery, carrots, peppers, bay leaf and the ground pepper. Cook for 5 min more.

Step 3

Mix in the tomato juice, tomato puree and the thyme, cook for 5 mins.

Step 4

Add the vegetable stock, coconut milk and the rice.

Step 5

Bring it to boil, then reduce the heat, cook for 30 mins.

Step 6

Add the kidney beans, and cook for 15mins.

Step 7

In the meantime for the croutons, preheat the oven to 190 degrees.

Step 8

Season the bread cubes in the olive oil, ground red pepper and thyme mixture.

Step 9

Spread it out in a baking tray, and bake it for 5 mins until golden.