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.

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.

I am allergic to tomatoes so substituted beets - and it is delicious. The jalapeño was perfect. Added lots of cilantro and lime juice. A new favorite.

Wonderful, delicious, perfect. This recipe really taught me that there must be a true art in creating a recipe. I realize that I’m too prone to throw in stuff that I like or that I have in the refrigerator. This recipe I made exactly as written. And, I loved it!! The pickled onions add something really wonderful. So, I had a second bowl and added coconut chips - something I usually love. And, I wrecked the balance of something or other; and, it was not half as delicious with that, Wonde

Delicious! Milder than, say, most vegetarian chilis, but very flavorful and satisfying. Made it according to the recipe. I removed the jalapeño seeds but won't next time, since I would have enjoyed a little more heat. I had to laugh at 10 min. of prep time, though--I spent that long separating the cilantro leaves and stems!Has anyone tried a dollop of sour cream or similar?

Very good! I altered this for my sensitive stomach by leaving off the pickled onion topping and serving it with crushed corn chips, reducing the sautéed onion to one tablespoon and the garlic to one clove, no tomato paste, no jalapeño, and just a little bit of caraway seed and powdered cumin. Perhaps for those who like bold flavor it would not be spicy enough but for me it was very tasty. I used vegetable broth instead of chicken broth.

Added in some chopped celery and carrots too, delicious.

Made it tonight as directed. Nothing special. The coconut milk doesn't add any particular dimension. The lime is doing a lot of the work of adding 'zing' to the soup. Wouldn't make it again.

Great recipe, with nice depth of flavor for such a short cook time. I ended up adding an extra half cup of broth at the end and an extra tablespoon of lime juice. A keeper!