Coconut Black Bean Soup Recipe (2024)

Just don’t add the jalapeño. Why do you think you’re the only one in the world?

Just substitute the jalapeno pepper with Kraft Miniature Marshmallows. My kids love it!

One (15-ounce) can of black beans equals approximately 1 1/2 cups of cooked beans or 1/2 cup of dried beans

I've made a version of this for years. Needs chipotle powder to give it that smoky flavor.

Cumin seeds should be dry roasted prior to adding. Or tempered in oil before adding onions to the pot. This will bring out the depth of flavor.

I made this as written just now and thought it was a very good version of black bean soup. The lime, cilantro and pickled onions are all great garnishes. Topped with some diced red bell pepper too.For commenters who were worried about the spice level, I used an entire seeded jalepeno and did not find the soup spicy at all but it gives an important flavor.Would make again!

My version of "Instant" black bean soup is to add your favorite salsa to the beans and liquids. Makes life even easier, and you know what you are getting. Add as much or as little. Supplement with fresh lime and/or fresh herbs as desired.

If you're sensitive to the heat of a jalapeño, but like the flavor, you can remove the seeds and the pith. (that's where all the heat is in the pepper). There are also peppers called the Coolapeño Heatless Jalapeño Pepper, and the Tam Jalapeño. (but the Tam still has a little heat) I've yet to try them, but it might be worth a look. You may need to order and grow them, but that's easy, and it's pretty fun just to pluck something off a plant and use it right away. Nothing fresher!

Just finished cooking this marvelous soup! I did not have any cumin seeds on hand so I used 2 dashes of cumin powder which worked just fine. This is a keeper for my recipe box!

I first had black bean soup when I worked at a toddler daycare center outside of Boston in the 1970s. There was a 'health food hippy' chef, just a guy who liked to cook, I imagine, and he made stuff like this. The toddlers loved it, even though much of it ended up smeared on their faces, it was a favorite with staff, too! Wish I had that recipe but this one will do very nicely!

We loved this, just as written, and will add it to our rotation along with Melissa’s lemony red lentil soup.

Thai basil

My husband pointed out this recipe to me. I was all in until the jalapeno. Apparently NYT recipes must have a really spicy/hot ingredient. For those of us who are in physical agony when their mouths accidentally encounter a jalapeno/etc., how about a tolerable sub? Or even (hint, hint) a short article on the topic?

Try parsley, or just leave out the cilantro. You won't miss it.

I followed the recipe almost exactly and the soup was excellent. The only difference was that I fried the cumin seeds before adding onions. This will definitely be one of my favorites.

Such a simple recipe and it tastes really good! Toasted the cumin seeds then ground them before adding. Used lite coconut milk as I had no full fat. Did not add vegetable stock, after blending the soup was the perfect consistency without it. Used a jalapeno and added one chopped Chipotle pepper. Be generous with the lime. Tastes even better the second day!

Made as near as possible to the recipe. Limes are nearly impossible to find in southern Italy. I had to use lemons. Dear Ed, please tell me you were kidding regarding marshmallows!

Double the lime Add something for smokiness/umami Gochujang Paprika? Taco seasoning? Salsa?Add 1/2 T of salt to base recipe

Fantastic. We toasted the cumin in a pan first and ground with a mortar and pestle before adding. We also rendered two thick pieces of chopped bacon, cooked the onions in the fat instead of olive oil, and left the bacon in the soup for blending.

Perfect, as written! I ate it with some ricotta-avocado toasts.

I've made this a couple of times, following the recipe exactly, and it was delicious. This last time, I didn't have a fresh jalepeno, but I did have a can of chipoltes in adobo sauce in the cupboard, so I subbed in a little of that. I really liked the extra smokiness that came from the canned peppers.

Had leftover Rancho Gordo black beans from yesterday’s pot so cut recipe in half. Had cooked the beans with salt, bay leaf and black garlic and used the bean broth in place of stock. I don’t like cumin so used 1/4 tsp cumin and 1/2 tsp coriander. Missing jalapeño so added a whiff of ghost pepper. Lemon for lime and skipped the garnish. Wow—what richness of flavors. Quesadilla and a salad with leftover kale, shaved carrots, cabbage and a homemade salsa ranch dressing. Winner

Prepared exactly as written. Delicious!

For those that may think a jalapeño excessively hot , just remember that they can be sweet or very hot so be sure to taste a bit before adding and remove pith /seeds. When in doubt or to have more control I like to use a garlic chili sauce and add until just right. I diced two cooked sweet potatoes and that rounded out the flavor.

Made this recipe, blended it entirely, and I’m confused? Roommate declared re the soup: it’s just beans. Its not bad or anything, but I feel like I just went a more complicated way to make a bean sauce for enfrijoladas. In fact, that’s probably what I’ll make with this

Has anyone used coconut oil instead of olive oil in this recipe?

Would it be ok to use lite coconut milk as opposed to full fat?

Too sweet. Too coconutty. Don’t make again.

Quick weeknight vegan meal from the pantry, esp if you skip pickles. Needs a little heat for certain, maybe ground cumin instead of seeds? Add smoked paprika and lime/lemon at the end. Super creamy, doesn’t even need cheese.

Add some quality salsa matcha or chili crisp at the end for a spectacular burst of flavor.