Tropical Coconut Black Bean Soup

Tropical Coconut Black Bean Soup

carolpeitzsch 1

"An extremely fast and tasty pureed soup that has a hint of the islands! You can swirl in a dollop of sour cream, or if you'd like, crumble a few dried banana chips on top."

Ingredients 14 m {{adjustedServings}} servings 232 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a stock pot or large saucepan, combine the black beans, coconut milk, peas and stock or water. Bring to a boil, then simmer over low heat for 10 minutes. Pour into a blender and puree until smooth. Return to the pan and stir in the lime juice.
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Reviews 26

  1. 29 Ratings


This is an excellent soup! As a base, I'd give it 5 stars. However, stand alone, unless you like the flatter side of foods, small adjustments to this recipe are warrented. In my second batch I used black beans from dry and added 1/4 tsp crushed cumin seed, 1/4 tsp cayenne pepper, 2 1/2 cloves (1 1/2 tsp) minced garlic, and a 1/4 tsp of cajun seasoning. Redundent? It was WONDERFUL. I'd also strongly recommend using the chicken stock. Finally, I threw 5 sliced medium button mushrooms, an extra (1) cup of black beans (after the blending) and 1/2 cup chopped onions for added body and mouth feel. The recipe as is is very good and it WIDE OPEN for your own added tastes.


This is a delightful soup and very easy to make! I found this recipe while looking for an idea of what to make with some excess black beans (from dry) I had made for some empanadas. I do agree with the other reviews that it is best used as a base. Since this was a last minute addition to my meal and I did not have the peas on hand, I used extra black beans (I think this may have been an aesthetic improvement as I noticed some of the other reviews stated that it had an odd color that I did not notice) and did add some of the leftover sauteed onions I had already made (seasoned with cumin, chili powder and a pinch of cinnamon). I used vegetable broth rather than a chicken stock to make it a vegetarian soup and I threw in a few dashes of corn meal to thicken it up a little. Then, I took the suggestion from previous reviewer and added some sauteed mushrooms along with about a tablespoon of chili powder and some minced garlic to spice it up some. Finally, I topped it with chopped fresh cilantro and squeezed some of the excess lime juice right on top before serving (feta or cotija cheese or even some creme friache would have also been a good garnish for this soup if I'd had some). My family loved it and it went really well with the black bean and cheese empanadas. Thanks!


Ugly but delicious! I would give it 5 stars if I were rating it based on the additions of the best-rated reviewer (cumin, cayenne, garlic, cajun seasoning), but I think it still merits 4 as-is, and I hope the rating is good enough to get people to look! Sauteed onions and mushrooms are great, think I'll try adding some celery to make it taste a little lighter. I've made it at least a dozen times, always tweaking the spices, never disappointed!