(Updated 11/2015 – the original blog this recipe is from has since gone dark, so I’m sharing the recipe here!)
This Black Bean Coconut Soup is wonderful, you guys.
I first discovered this recipe on Vegan Yum Yum back in… 2008? 2009? I made it once and fell in love, then I made it like 17 more times over the next two months.
Then I never made it again.
Well, for a long time, anyway. When I finally got around to making it again last week, I sure was kicking myself in the pants for waiting so long! This soup is amazing, it’s rich (but not too rich!) and thick and kind of creamy. Best of all, it’s simple to make and uses ingredients you already have in your pantry and freezer!
It’s basically beans, corn, coconut milk (the culinary kind), some diced tomatoes and smoked paprika! I wasn’t sure how coconut milk would taste mixed with black beans, but it’s perfection. Perfection in a bowl!
It takes just a few minutes to throw everything into a pan and then let it simmer on the stove while you wrangle kids/dogs/dirty laundry. It’s pretty much the perfect weeknight meal for when you don’t feel like cooking! Plus it’s delicious and healthy. And it doesn’t have any “weird” ingredients, so it’ll please even the pickiest eaters.
MAKE IT! You wont be disappointed.
Tell me: Do you have any recipes that you just LOVED, then stopped making and forgot about?
- 2 cans black beans
- 1 cup purred stewed tomatoes (canned)
- 1/2 cup coconut milk (the culinary kind)
- 1 vegetable bouillon cube
- 1 cup frozen corn
- 1 teaspoon smoked paprika (yes, you *must* use the smoked kind!)
- 1/4 teaspoon salt
- 1+ teaspoon of your favorite herb
- Add both cans of beans with their liquid to a heavy soup pot. Add the tomatoes, coconut milk, bouillon cube, paprika, corn, and herbs. Simmer for at least 20 minutes, but it can cook on low, covered, for much longer if needed. A few minutes before serving add the corn.
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I really love that white beaded bowl. So pretty. Also, I love the simple, have at home, ingredients. Looks great. I have leftover coco milk from that cake, so I should try this.
I always wish I took time to soak beans and make bean and lentil soups, but something I’ve been craving lately that I used to have often is grilled cheeze and tomato soup. 🙂
Target!!
Oh, that’s good to know! I have 3/4 of a can of coconut milk in the refrigerator that I need to use pronto. This sounds terrific!
It really, really, really is terrific!
I remember you made this soup for the very first official vegan meal I ever had and I loved it! So easy and delicious.
Was it this soup? I thought it was tacos? I don’t remember, it was so long ago…
You made both. I don’t know why we had soup with tacos but it was damn good. Good enough that I still remember it!
Why did I never think to use coconut milk in black bean soup?
I love Vegan Yum Yum – what happened to her?!
I never thought of it either, but they go together so well. And I’m not sure! It looks like she came back briefly, but then disappeared again.
I have that cookbook and totally need to re-visit it asap! Isn’t it crazy how quickly time flies?
Crazy and maddening and sad!
Sounds yummy! Sometimes the simplest recipes can be the most delicious.
Agreed!
Vegan Yum Yum is now coming up as a site containing malware. Do you happen to have a copy of this recipe that you’d be willing to share?
Hi Rowan, I just checked her site and it seems to be fine now, no malware warnings!
Gosh. It’s still not letting me in. I’ll try from another browser. Thanks, though.
I can’t open this recipe!?!?!? PLEASE HELP! I WANT THIS SOUP!!! Thanks!!!
I just clicked on the link and it worked, so I’m not sure what’s wrong on your end…?