Coconut Red Bean Soup

Coconut Red Bean Soup

A delicious simple soup inspired by a national dish of Tanzania in Africa. This dish is traditionally served with Ugali, a corn flour porridge and also delicious served with bread and salad!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Left Overs, Lunch, Main Dish, Side Dish, Soup, Weekday meals
Cuisine African, Soup, Vegetarian
Servings 2
Calories 488 kcal


  • 1 15 1/2 oz can red beans, drained and rinsed or 3/4 c. dry beans, cooked
  • 2 tbsp olive oil
  • 1/2 small onion chopped
  • 1/2 green pepper chopped
  • 1/2 tsp curry powder
  • 1/2 cup chopped tomatoes canned if not in season
  • 1/2 tsp salt optional
  • 1/4 tsp freshly ground black pepper
  • 1 1/2 cups unsweeetened coconut milk


  • If using dried beans, soak in large bowl, covered with 2-3 inches of water overnight. Drain, place in pot, cover with fresh water and bring to boil. Reduce heat to simmer, stirring occasionally until desired tenderness is reached, for 1-2 hours.
  • In a pot or large skillet, heat oil on medium high and sautee onions and peppers for 2 minutes until soft.
  • Stir in spices and tomatoes, cooking for another 2 minutes.
  • Add beans and coconut milk. Reduce heat and simmer for 10 minutes.


Calories: 488kcalCarbohydrates: 12gProtein: 5gFat: 50gSaturated Fat: 34gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 692mgPotassium: 591mgFiber: 2gSugar: 3gVitamin A: 187IUVitamin C: 33mgCalcium: 63mgIron: 7mg
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