Easy Black-Eyed Bean Soup (Vegan)

Quick black-eyed bean soup - this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

📝 Ingredients

• 1 Tbsp olive oil
• 1 small brown onion (peeled and finely chopped)
• 1 stick celery (thinly sliced)
• 1 red bell pepper (diced)
• 2 cloves garlic (peeled and crushed)
• 1 heaped tsp chipotle paste
• 1 400ml (14 oz) tin (can) coconut milk (not the drinking variety) (I use light)
• 1 vegetable stock cube (crushed)
• 1/4 tsp dried thyme
• 1 400 g (14 oz) tin (can) black-eyed beans (235g drained weight) (rinsed and drained)
• salt and pepper

👨‍🍳 Instructions

1. 1Heat the olive oil in a saucepan and add the finely chopped onion and celery. Cook over a low heat for five minutes or so, stirring every now and again, until soft and translucent.
2. 2Add the diced red pepper, crushed garlic and dried thyme and cook for a couple more minutes.
3. 3Add the chipotle paste, coconut milk, stock cube and black-eyed beans. Bring up to a simmer and cook for about 10 minutes, stirring every now and again, until everything is heated through and the vegetables have softened.
4. 4Season to taste with salt and pepper and serve with bread or toast.