Basic Pesto
Florence Fabricant
7365 ratings with an average rating of 5 out of 5 stars
7,365
15 minutes
Coconut Black Bean Soup
Updated Jan. 30, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1large white onion, peeled
- 2limes, 1 halved and 1 cut into wedges
- 1¾teaspoons kosher salt (Diamond Crystal or use ¾ teaspoon Morton), plus more to taste
- 1tablespoon extra-virgin olive oil
- 4garlic cloves, minced
- 1jalapeño, seeded if desired and minced
- 1bunch cilantro, stems and leaves separated
- 1tablespoon tomato paste
- 1teaspoon cumin seeds
- ½teaspoon freshly ground black pepper
- 3(15.5-ounce) cans black beans, drained
- 1(13.5-ounce) can full-fat coconut milk
- 1cup vegetable or chicken stock, plus more if needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
579 calories; 26 grams fat; 19 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 25 grams dietary fiber; 5 grams sugars; 25 grams protein; 1351 milligrams sodium
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.
Powered byPreparation
- Step 1
Cut the white onion in half lengthwise and then cut lengthwise again into quarters. Thinly slice one quarter of the onion. Add slices to a small bowl and stir in the juice of ½ lime and ¼ teaspoon salt. Set aside for serving. Dice the remaining onion and reserve.
- Step 2
Heat a large soup pot or Dutch oven over medium-high. Once hot, add the oil. Add the diced onion and cook until tender and golden at the edges, 3 to 5 minutes. Stir in the garlic and cook for 1 minute or until fragrant.
- Step 3
Stir in the jalapeño. Mince ¼ cup cilantro stems and add to the pan. Cook until the jalapeño and cilantro stems are tender, about 2 minutes. Stir in the tomato paste, cumin seeds, black pepper and remaining 1½ teaspoons salt. Cook for 1 to 2 minutes, until the tomato paste darkens.
- Step 4
Add in the black beans, coconut milk and stock. Bring to a boil and lower heat to a simmer. Simmer for 15 to 20 minutes, or until the mixture is thick.
- Step 5
Use an immersion blender or blender to purée the soup until half-smooth and still a little chunky. Add more stock if you want a brothier soup.
- Step 6
Stir in the juice of the remaining lime half and ½ cup of chopped cilantro leaves. Taste and add more salt and lime juice as needed. Serve topped with the pickled onions and more chopped cilantro, and with lime wedges alongside.
Private Notes
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Cooking Notes
Ed
Just substitute the jalapeno pepper with Kraft Miniature Marshmallows. My kids love it!
J
Just don’t add the jalapeño. Why do you think you’re the only one in the world?
Raro
One (15-ounce) can of black beans equals approximately 1 1/2 cups of cooked beans or 1/2 cup of dried beans
KC
I've made a version of this for years. Needs chipotle powder to give it that smoky flavor.
Max
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.
sarah
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!
Maine Nancy
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.
JR
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!
Dorrie
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!
Karen
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!
Kat
We loved this, just as written, and will add it to our rotation along with Melissa’s lemony red lentil soup.
Leigh
Thai basil
Barb C
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.
Linda in the desert
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?
A. Cleary
Try parsley, or just leave out the cilantro. You won't miss it.
Barbara
I used zero fat Greek yogurt instead of coconut milk to reduce calories and make a healthier soup. It tasted great. To the editors: Would you arrange the print page so that there is a more economical use of space. There are a number of big gaps on the page beside the timing description and under preparation. The right margin is more than is about 2 1/2 inches. I printed the recipe at 80% and it still took 1 1/2 pages. You could easily make it fit on one page.
laura
Delicious! Will definitely make again
Melinda Tha Cook
Really good soup although 10 minutes prep time is a joke. I am pretty experienced but there’s no way I could peel and dice an onion, mince garlic, mince those pesky little cilantro stems (to say nothing of washing, separating stems and leaves and chopping cilantro) in 10 minutes. When I make this again (and I will) I will double the amount of the “pickled” onions. They were the hit of the dinner.
Nancy
Followed the recipe exactly, except used dried Rancho Gordo Black Beans instead of the canned beans. Outstanding! Thank you.
Apsd
Served over rice with avocado and chopped raw peppers for texture. Kids liked it! Would make again
Hils
Was trying to make exactly as directed but had sent the kid to the store for cilantro and he took his time getting back. So I didn’t have the stems when i needed them. Once I’d gotten the beans and coconut milk in, it was tasty but it wasn’t wowing me. Threw in a teaspoon or two each of good chili powder, smoked paprika, and dried ancho powder, and that kicked it up to amAzing. Followed all other instructions but went a little light on the cilantro. So good!!!
Verna
Made this today. Used ground cumin. Didn't have cilantro so used purple basil from my plant. Husband loved it. Easy, have everything on hand. Will make again and again.
Name
Outstanding. I added a little bit of fresh ginger before the last long simmer.
Marcia
The onion topping is a lovely addition, and this is a quick bean soup once everything is mise en place.
Linda M
Raves from hubby! And soo easy!
Liz
GREAT recipe! Double prep time.
Lorrie
So good! My only note is that medium high is a bad idea (at least on my stove). Nearly scorched the onions.
Elizabeth
Delicious soup; made as directed. Will definitely make again. But the 10-min prep time estimate is laughable. I’m an experienced cook but I can’t squeeze the limes, dice the onion, slice ¼ of it and start the pickling process, mince the garlic, wash the cilantro and separate the stems and chop it, mince the jalapeño, and get it all simmering in the pot in 10 minutes. Can most people? Maybe it’s because I don’t have anyone cleaning up behind me and I clean up as I go. Just a word to the wise.
me
Added 2 adobo chipotle peppers after roux before tomato paste
Diana
Made this soup instead of the usual hearty Cuban Black Beans that beg to be accompanied by rice. Since I wanted this to be a soup (not eaten with rice) it needed something else, so I added a thin smear of creme fraiche and some thinly-sliced homemade crispy fried onions on top, and it was perfect! There are a lot of recipes online for them, and they are not very hard to make.
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