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Tropical Coconut Black Bean Soup

SUBMITTED BY: carolpeitzsch

"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."
PREP TIME  4 Min
COOK TIME  10 Min
READY IN  14 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (15.5 ounce) can Mexican-seasoned black beans
  • 1 (14 ounce) can light coconut milk
  • 1 (6 ounce) package frozen green peas
  • 2 cups chicken stock or water
  • 1 tablespoon fresh lime juice

DIRECTIONS

  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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2006 by Beaner
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.

11 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2006 by BENCAMZOE
This soup is quite good but I think could be even tastier with additional spices. I started by sauteeing chopped onion and carrot and then proceeded with the rest of the recipe. I think the recipe could use some other spices as well.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2007 by Athena
This soup is really a great base to start with, but I make mine as suggested by the #1 review. Saute onion, garlic, and mushrooms, use broth instead of water. Spice with 1/4t ground cumin and cayenne, 1 bay leaf. Dash chili powder, sweet basil, thyme.

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 232

  • Total Fat: 9.5g
  • Cholesterol: < 1mg
  • Sodium: 823mg
  • Total Carbs: 26.6g
  •     Dietary Fiber: 9.6g
  • Protein: 10g

VIEW DETAILED NUTRITION

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