Black Bean + Mango Soup a la Califia Farms

For those looking to ditch animal products and go vegan, the 'how' can be a bit daunting. Long-time vegans and kitchen creatives can agree that it's equally tough, at times, to continue to find inspiration in the kitchen. Truth is, it’s not easy to evolve habits that you’ve enjoyed for years – or your whole life!

Enter Jean-Christian Jury’s Vegan, the cookbook, published by Phaidon. Without telling you what not to eat, there are hundreds of pages (read: many more hundreds of options) of vegan recipes and simple directions. And in an age where free time is limited, adopting veganism and/or finding something new to make for dinner can feel like tying an anchor to your daily routine. The book couldn’t be easier to follow and cook from, though — few ingredients, simple procedures, low prep and cook times, and healthy dishes.

To demonstrate, we made a version of their Black Bean and Mango Soup with a Califia twist — using our Organic Homestyle Coconutmilk. The Coconutmilk gives the broth a sweeter, less vegetal taste and makes it a lot creamier without any added salt. In our take, we substituted our Coconutmilk for the vegetable broth and added a can of organic coconut cream. In each bowl, we put quinoa at the bottom for a bit of added protein.

Black Bean and Mango Soup a la Califia Farms
Serves 4


  • 1 Tablespoon vegetable oil
  • 1 large onion, chopped (we used red onion)
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and diced
  • 1 large red bell pepper, seeded and diced
  • ½ cup canned plum tomatoes
  • 1 jalapeño, diced
  • 1 cup Califia Farms Organic Homestyle Coconutmilk
  • 1 can Organic Coconut Cream
  • 1 cup canned black beans, drained
  • Salt and freshly ground black pepper
  • 1 ripe mango, diced
  • Cilantro leaves to garnish

Heat the oil in a large pot over medium heat. Add the chopped red onion and stir often for about 5 minutes, or until the onion begins to soften. Stir in the garlic, cook for 3-4 minutes, until onion and garlic are golden in color. Stir in sweet potatoes, bell peppers, the tomatoes with their juice, the jalapeño, our Coconutmilk, and the coconut cream. Bring the pot to a boil, turn the heat down to low, cover the pot with a lid, and simmer for 15 minutes, until sweet potatoes are fork tender.

Stir in the beans and simmer gently without the lid until they are heated through, about 1 minute. Season to taste with salt and freshly ground black pepper. Stir in the mango and cook until heated through, about 1 minute.

We made a pot of quinoa to serve with the soup, but the soup is wonderful on its own,  too. If you’d like, take a ¼ cup of quinoa and place it in the bottom of a bowl, then ladle the soup over top. Garnish with cilantro, serve, and enjoy this bowl of warm, healthy soup.