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Coconut White Bean Soup & Texas-Sized Fun

Coconut White Bean Soup | www.thatwasvegan.com

Although Texas may seem like a whole other country, it’s also where my three favorite kiddos live. So last weekend I packed up and flew there. 

I had a blast. There was plenty of time with the kids, and plenty of time at the local pub.

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There was even plenty of time with the kids AT the local pub. Now that’s what I call multi-tasking! 

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There was tailgating fun before the U of H football game…

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Sunday morning cartoons…

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An epic sleepover…

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Things only Pats fans would understand…

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And glorious, glorious food… including these vegan cream cheese wontons and pad thai my SIL Kathy made… YUM!

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I had the best time, and I’m thankful that H-town is just a short flight from Denver, and that they have a guest room ready for me 🙂

Coconut White Bean Soup | www.thatwasvegan.com

And of course, after a weekend of sunny Texas weather, I landed back in Colorado and was welcomed by a blizzard. Hence the soup. This Coconut White Bean soup is a variation of the much adored Coconut, Corn, and Black Bean soup created by the now defunct Vegan Yum Yum.  I posted about it here a long time ago, and had linked to her blog for the recipe… but she’s recently pulled it off the interwebs, so I went ahead and added her recipe. Because, seriously. That soup is too good to just disappear! 

This version is wonderful too. I used white beans… and diced tomatoes instead of stewed for a chunkier base. Oh, and I added millet. Because why not!? I also really recommend the chopped avocado on top. Takes it to a whole new level of flavor. Delish! 


 

White Bean Coconut Soup
Serves 4
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Ingredients
  1. 2 cans white beans, with their liquid (I like great northern, but any will work)
  2. 1 cup diced tomatoes
  3. 1 cup light coconut milk (the culinary kind)
  4. 1 veggie bouillon cube
  5. 1 teaspoon smoked paprika
  6. 1/2 teaspoon salt
  7. 1 cup cooked millet
  8. 1 cup frozen corn
  9. 1 avocado, diced
Instructions
  1. Combine the beans, tomatoes, milk and seasonings in a medium sauce pan and bring to a boil. Reduce heat and let simmer for 15-20 minutes. Add the millet and corn a few minutes before you're ready to serve. Top with avocado at the last minute.
Adapted from Vegan Yum Yum
Adapted from Vegan Yum Yum
That Was Vegan? http://www.thatwasvegan.com/
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{ 3 comments… add one }
  • AnnMarie November 25, 2015, 7:17 am

    What cute pictures, looks like you had a great time. I have to ask though… where is the recipe for those wontons??

  • Jennifer November 27, 2015, 9:44 am

    Is it possible to make a bad look pad thai? And I have to agree with AnnMarie, I would love a wonton recipe! I miss “crab ragoons” which were just fried cream cheese wontons. XD

  • Angie December 13, 2015, 10:24 pm

    Looks like a fun trip!

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