Coconut–Black Bean Soup with Mango

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coconut–black bean soup with mango

Recipe by Jackie Newgent, RDN

  • 4Servings


  • 2 scallions, greens and whites separated and sliced
  • 2 cloves garlic, chopped
  • 1 tbsp. grated fresh ginger
  • 1/2 tsp. ground cumin
  • 1 tbsp. peanut oil
  • 1 can (13.5 to 14 oz.) light coconut milk
  • 2 cups vegetable stock
  • 3 cups Tex-Mex Black Beans, thawed
  • 1 cup chopped mango


1. Make Big-Batch Tex-Mex Black Beans and portion out 3 cups for this recipe.

2. In a large saucepan, cook scallion whites, garlic, ginger and cumin in oil over medium-high until fragrant, about 30 seconds. Add coconut milk, stock and Tex-Mex Black Beans; simmer, stirring often, until flavors meld, about 12 minutes. Puree in blender; season. Top soup with scallion greens and mango.