Soups and stews · 30 min
Black Bean, Potato, Zucchini & Corn Soup in Creamy Coconut Broth
- 30 min
- 2–6 servings
- 634 kcal / serving
A creamy coconut broth soup with black beans, potatoes, zucchini and corn that comes together in about half an hour, making a cozy weeknight meal with comforting textures and bright lemon finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- 1 mediumcarrot
- 1 stickcelery
- 24 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
- ½ small pkgfresh thyme
- ½ cupfrozen corn
- 2 clovesgarlic
- ½lemon
- ½ mediumyellow onion
- 1 mediumyellow potato
- 1 mediumzucchini squash
- carrots
- yellow potatoes
- lemons
- yellow onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · ladle · measuring cups · measuring spoons · medium saucepan · mixing bowls · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1 stickcelery
- ½ small pkgfresh thyme
- 2 clovesgarlic
- ½lemon
- ½ mediumyellow onion
- 1 mediumyellow potato
- 1 mediumzucchini squash
- carrots
- yellow potatoes
- lemons
- yellow onions
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 1 (15 oz) canblack beans
- 24 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| carrot | 1 medium | 2 medium | 3 medium |
| celery | 1 stick | 2 sticks | 3 sticks |
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| fresh thyme | ½ small pkg | 1 small pkg | 1 small pkg |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| lemon | ½ | 1 | 1 ½ |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
| yellow potato | 1 medium | 2 medium | 3 medium |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce before using.
- Rinse the beans in a colander and let them drain while you prep the vegetables.
- Dice carrot and potato into medium pieces and place them in a bowl. Chop the celery and add it to the bowl as well.
- Slice the onion and mince the garlic, then add them to the bowl with the other vegetables.
- Heat a medium saucepan over medium heat and add a light coating of oil. When shimmering, add the vegetables, season with salt and pepper, and cook until softened, about 4–5 minutes.
- Meanwhile, dice the zucchini into medium pieces and strip thyme leaves from the stems.
- When the vegetables begin to soften, pour in the broth and coconut milk, then add the beans, corn, zucchini, and thyme. Bring to a simmer, cover, and cook.
- After simmering, reduce heat and cook until potatoes are fork-tender, about 8 minutes, stirring occasionally.
- Squeeze in lemon juice and stir to blend the flavors.
- Taste and adjust salt or pepper if needed, then ladle into bowls for serving.
- If desired, finish with a fresh squeeze of lemon at the table and serve.
Two tips
- Prep chop the carrots, celery, onion, and zucchini ahead of time and refrigerate for quick assembly.
- To stretch leftovers, reheat with a splash of broth or water to loosen the soup and enjoy with a crusty bread.
Nutrition per serving
- Calories
- 634 kcal
- Protein
- 25 g
- Carbs
- 80 g
- Fat
- 28 g
- Fiber
- 21 g
- Sodium
- 686 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.