Quick and Easy Spicy Coconut Black Bean Soup

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types of soup; black bean
Emily Morgan

Need proof that dinner can be both flavorful and low-effort? Look no further than Kalisa Martin’s spicy coconut black bean soup, which turns a few pantry ingredients into something magical (in about 35 minutes, even better).


2 tablespoons vegetable oil

1 large onion, chopped (about 2 cups)

3 scallions, sliced, green parts reserved

5 garlic cloves, minced

1 teaspoon fresh thyme leaves

¼ Scotch bonnet (or 1 small jalapeño)

1 teaspoon kosher salt, plus more as needed

¼ teaspoon freshly ground black pepper, plus more as needed

¼ teaspoon allspice

2 cups chicken stock, plus more as needed

Two 15-ounce cans black beans, drained and rinsed

½ cup unsweetened coconut milk, plus more for garnish

1 tablespoon fresh lime juice

Jalapeño slices, to serve


1. Heat the oil in a medium heavy-bottomed saucepan over medium heat. Add the onion, scallions, garlic, thyme and Scotch bonnet, and season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the allspice and cook, stirring, about 1 minute more.

2. Add the stock, beans and coconut milk, and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the flavors meld together, 13 to 15 minutes.

3. Carefully transfer the soup to a blender, and blend until smooth. (Blend in batches if necessary.) Return the pureed soup to the saucepan and stir in the lime juice. Adjust the consistency as needed, adding 1 or 2 tablespoons stock to achieve the desired consistency. Season to taste. To serve, garnish the soup with a drizzle of coconut milk, a few jalapeño slices and some of the reserved scallion greens.

Nutrition Facts
  • 268 calories

  • 10g fat

  • 34g carbs

  • 12g protein

  • 4g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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