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+ servings
vegan bean soup in a white bowl
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Creamy Vegan Curry Bean Soup

Course Appetizer
Cuisine American
Keyword Beans, Soup, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people

Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1 medium bell pepper, diced
  • 1 small white onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • ½ cup sliced fresh white mushrooms
  • 30 oz canned great norther beans, rinsed
  • 32 oz canned pinto beans, rinsed
  • 14.5 oz canned petite diced tomatoes, drianed
  • 5 cup vegetable stock
  • 13.66 oz unsweetened coconut milk
  • 2 tablespoon Thai red curry paste
  • 1 teaspoon sugar
  • 1 teaspoon salt

Instructions

  • Heat a soup kettle over medium heat and add oil. Add onion, pepper, and celery. Saute till veggies start to soften. 
  • Add mushrooms and garlic. Allow mushrooms to slightly soften. 
  • Add beans, tomatoes, and stock and stir. Add coconut milk, curry paste, sugar, and salt.  Stir. 
  • Allow soup to lightly simmer for 15 minutes. Serve.