Coconut–Black Bean Soup with Mango

Name: Coconut–Black Bean Soup with Mango
Yield: 4
Ingredients: 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

Author:: Rachael Ray Every Day
Updated:: Mar 28, 2018
Original:: Jun 27, 2017

Recipe by Jackie Newgent, RDN

4Servings

Ingredients

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

Preparation

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.