Caribbean Kidney Bean, Chicken & Coconut Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Caribbean Kidney Bean, Chicken & Coconut Soup

Caribbean Kidney Bean, Chicken & Coconut Soup

with Roasted Sweet Potato & Capsicum

Channel the flavours of the Caribbean into a hearty soup brimming with red kidney beans, chicken, creamy coconut milk and roasted root veggies. Zingy lime and mild Caribbean spices bring the tropical vibes, while the capsicum adds a subtly sweet depth of flavour.

Easy Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes


Serving amount


sweet potato

1 sachet

vegetable stock powder

1 packet

chicken breast

1 box

diced tomatoes with garlic & onion



1 bag

green beans

1 packet

garlic paste

2 packet

coconut milk



1 packet

red kidney beans

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery


olive oil


Nutritional Values

Energy (kJ)3867 kJ
Fat43.9 g
of which saturates31.4 g
Carbohydrate69.5 g
of which sugars28.4 g
Protein61.3 g
Sodium2333 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Pan
Large Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into small chunks. Cut capsicum into large chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• Meanwhile, cut lime into wedges. Drain and rinse red kidney beans. Trim green beans. Cut chicken breast into 2cm chunks. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, stirring, until cooked through (when no longer pink inside), 4-5 minutes. Transfer to a bowl. • Cook garlic paste and mild Caribbean jerk seasoning, stirring, until fragrant, 1-2 minutes. • Add diced tomatoes with garlic & onion, coconut milk and vegetable stock powder, stirring to combine.


• Add kidney beans and green beans to the soup. Bring to a simmer and cook until slightly thickened, 6-10 minutes. • Stir though roasted veggies and cooked chicken. Season to taste. • Add a squeeze of lime juice to taste.

TIP: Stir through a splash of water if the soup is too thick.


• Divide Caribbean bean, chicken and coconut soup between bowls. • Serve with any remaining lime wedges. Enjoy!