Photo credit: allrecipes.com

Today, we’re diving into the flavors of the islands with a delightful recipe for Caribbean Simple Coconut & Bean Soup. This dish is a celebration of tropical ingredients, featuring creamy coconut milk, hearty beans, and a medley of aromatic spices. Whether you’re a seasoned home cook looking to expand your culinary repertoire or a food enthusiast eager to explore new flavors, this recipe is sure to impress.

Who is This Recipe For?

This recipe is perfect for anyone craving a taste of the tropics from the comfort of their own kitchen. It’s ideal for busy weeknights when you want to whip up a satisfying meal without spending hours in the kitchen. Plus, it’s a great option for vegetarians and vegans, as it’s packed with plant-based protein from the beans and coconut milk.

Why It’s Great
What sets this Caribbean Simple Coconut & Bean Soup apart is its fusion of flavors and simplicity. With just a handful of ingredients, you can create a dish that’s rich, creamy, and bursting with Caribbean-inspired spices. It’s a one-pot wonder that’s both nourishing and comforting—a true taste of paradise in every spoonful.

Ingredients
1 tablespoon coconut oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 can (14 ounces) coconut milk
2 cups vegetable broth
1 can (14 ounces) black beans, drained and rinsed
1 can (14 ounces) kidney beans, drained and rinsed
Salt and pepper to taste
Fresh cilantro, for garnish
Lime wedges, for serving

Directions
Heat the coconut oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
Add the red bell pepper, cumin, coriander, and smoked paprika. Cook for another 2 minutes, until the spices are fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
Add the black beans and kidney beans to the pot. Simmer for 10-15 minutes, until the soup is heated through and slightly thickened.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.

Kitchen Equipment Needed
Large pot
Wooden spoon or spatula
Knife
Cutting board

How to Store Leftovers
If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Simply reheat the soup on the stovetop or in the microwave until warmed through before serving.

Food & Drink Pairings
Pair this Caribbean Simple Coconut & Bean Soup with a side of fluffy white rice or warm, crusty bread for a hearty meal. For a refreshing contrast to the rich flavors of the soup, serve it alongside a crisp, green salad dressed with a tangy vinaigrette. And don’t forget to sip on a tropical fruit smoothie or a chilled glass of coconut water to complete the island experience!

FAQ
Can I use different types of beans in this recipe?
Absolutely! Feel free to experiment with your favorite varieties of beans, such as pinto beans, chickpeas, or even lentils.

Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day once the flavors have had a chance to meld together. Simply store it in the refrigerator and reheat it when ready to serve.

I’m allergic to coconut. Is there a substitute I can use?
If you’re allergic to coconut or simply prefer not to use it, you can substitute with heavy cream or a dairy-free alternative such as almond milk or cashew milk. Just keep in mind that the flavor will be slightly different.

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In Dominica, a Caribbean island, Bouillabaisse is a popular dish that has been adapted to incorporate local ingredients and flavors. The result is a delicious and warming soup that is perfect for a cold day or as a satisfying meal. Bouillabaisse is typically served with crusty bread, allowing diners to soak up the flavorful broth. Whether you’re a seafood lover or simply looking for a new soup recipe to try, Bouillabaisse from Dominica is sure to impress.

Here is a recipe for Bouillabaisse (Fish Broth) from Dominica:

Ingredients:

1 large onion, chopped
4 cloves of garlic, minced
2 tomatoes, chopped
2 large carrots, diced
2 stalks celery, diced
2 potatoes, peeled and diced
2 cups fish stock
2 cups water
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
1 pound mixed seafood (such as fish, shrimp, crab, and mussels)
2 tablespoons olive oil

Instructions:

In a large pot, heat the olive oil over medium heat.
Add the onions, garlic, tomatoes, carrots, celery, and potatoes and cook until the vegetables are soft, about 10 minutes.
Add the fish stock, water, thyme, parsley, salt, and pepper and bring to a boil.
Reduce the heat and simmer for 10 minutes.
Add the mixed seafood to the pot and cook until the seafood is just cooked through, about 5-7 minutes.
Serve hot with crusty bread.

Enjoy your delicious Dominican Bouillabaisse!

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Okra Soup Recipe Ingredients

• 2 tbsp butter
• 1 tbsp grated onion
• 1 cup diced okras
• 1 sprinkle pepper
• 1/2 cup leftover cooked chicken
• 1 sprinkle garlic powder

How to Make Okra Soup:

1. Saute onion, in butter over heat in a saucepan. Add Okras and enough water to cover.Then add salt, pepper and garlic powder.
2. Bring to a boil and then lower heat and cook over medium heat until okras are soft. Add chicken and cook for another five minutes. Then seve very hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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