Jamaican Red Bean Soup

Quick Easy Vegan Kidney Bean Soup, Crockpot Soup Recipe

Jamaican Red Bean Stew combines the rich flavors of garlic, tomato, sweet potato, curry spice, kidney beans and coconut milk. Sample recipe from Quick Fix Vegetarian by Robin Robertson.

Make this easy slow cooker soup recipe in under half an hour. Start it in the crockpot in the morning and eat it for supper. Serve over rice, quinoa or couscous, OR with crusty artisan bread and a salad.

This recipe can also be made on the stovetop or in a pressure cooker. See Recipe Tips for directions.

Total Prep & Cook Time: 30 Min

6 Servings

Nutrition Data Per 209g Serving: 200 cal, 23g carb, 11g fat, 295mg sodium, 6g fiber, 6g protein, low Cholesterol, high in Manganese & Vit A. Estimated glycemic load 8

Ingredients:

1 Tbsp extra virgin olive oil
2 cloves garlic, minced
2 cups sliced baby carrots
3 scallions, chopped
1 sweet potato, diced
1 (15 oz) can diced tomatoes, drained
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed
1 cup unsweetened coconut milk
1 - 2 cups unsalted vegetable broth or water
Optional: 1/4 tsp salt or to taste

Directions:

Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients
To the cooker, add the carrots, scallions, sweet potato, and tomatoes
Stir in the curry powder, thyme, red pepper flakes, allspice, and salt and pepper to taste
Add the beans, coconut milk, and broth
Reduce heat, cover, and cook on low for 6 to 8 hours

Recipe Tips:

Pressure Cooker: Saute garlic and veggies, then add spices, then 1 cup vegetable stock. Cook on high pressure for 2 minutes. Add coconut milk, kidney beans, salt and pepper to taste, then cook uncovered on medium-high heat until the stew has thickened and the veggies are completely tender. Add more stock as needed.

Stove Top: Saute garlic and veggies, then add spices, then 1 cup vegetable stock. Cook covered on medium low heat until veggies are tender. Add coconut milk, kidney beans, salt and pepper to taste, then cook uncovered on medium-high heat until the stew has thickened. Add more stock as needed.

For less saturated fat and calories, use light coconut milk or reduce the amount to 1/2 cup, and use 1/2 of the olive oil or no oil

Reduce Sodium in this recipe by eliminating added salt, by rinsing canned beans, and using unsalted canned tomatoes.

More bean cooking tips and directions

Recipe Comments & Questions:

"I tried Jamaican Red Bean Soup and it was DELICIOUS! I made it again tonight and I'm ready to dig in with some white rice. Can't wait to try the rest of the recipes!" - L. R.

"This recipe is amazing. So easy to make and it keeps in the fridge/freezer well as leftovers. Very hearty and yummy!" - Jill M.

"Jamaican Red Bean Soup has become a regular in our household. I tried it first with regular coconut milk, but it turned out way too heavy - definitely use light coconut milk. In fact, I plan to try adding another cup of water to it next time I make it. A nice addition for us was cauliflower, chopped quite small. It fits right in. I may try a handful of corn next time." Zoë K.

Question: I would like to make the Jamaican Red Bean stew but only have a butternut squash on hand, would this be a suitable substitute for the sweet potato? Also is there a way to make it without a slow cooker? - Chrystal G.

Answer: Yes, you could use butternut squash instead, and cook it on the stove. Fry the garlic, veggies in the olive oil for 5 - 10 minutes, then add the spices and fry for 2 minutes. Add the rest of the ingredients except salt, bring to a boil, cover and simmer about 20 minutes. Add salt & pepper to taste.

This recipe was delicious. I served it over rice and it was very hearty. Perfect for one of those days when you're super hungry or if you're serving a person who normally eats meat. it gives you that full feeling. if you don't like feeling full you can always half the coconut milk. I went ahead with the full cup. I wanted to try it the day i found this website so I didn't do the crock pot method, but this recipe is easily adaptable to stove top. Just sautee the garlic in the olive oil, throw in everything else, and let it simmer. Also, I didn't have red beans so I used some black eyed peas i wanted to get out of the freezer. And I don't like sweet potato so I used 2 organic irish potatoes instead, and half the carrots. The end result was delicious - C.K.

The Jamaican Red Bean Stew was not only delicious but one of the most attractive looking stews I have seen. The recipe needs every bit of the coconut milk that it calls for. It was just right. (Could even stand a touch more for my tastes) - Gemma H.

I think I will like this pretty much with a couple of tweaks. No thyme and more cumin. I used 3 tsp cumin, but I think I'll up that to 4 tsp. I didn't like the thyme in it at all. I used a whole can of coconut milk. Also, I added raisins which added a great contrast - Lynne B.

Fantastic recipe! I've been vegetarian for awhile and my boyfriend is trying to become one as well. I'm helping by finding delicious vegetarian recipes and Jamaican Red Bean Stew is definitely on the list of favorites! The flavors just blend so well together. Thank you for the recipe! JoannaMae A.

This recipe is fantastic! I took suggestions from other reviewers and added cauliflower. I also doubled the recipe because of the size of my crockpot. Since they do no sell a light coconut milk that is vegetarian here in Sweden. I used organic whole fat coconut milk but only a cup of it. I think it would have been too heavy with two cups. I also increased the tomatoes slightly by adding tomato sauce. All-in-all, simple small changes to a great recipe. This one is a keeper in my house. It tastes good as leftovers and freezes well too! - Kara F.