Amazing Black Bean Soup In 5 Ingredients Recipes

FIVE-BEAN SOUP

Five-Bean Soup image

One of my family's favorite soups, this tasty recipe was one I discovered years ago. Served with a salad and bread or rolls, it makes a savory supper. Sometimes we like to grate mozzarella cheese over the individual bowls just before serving. -Lynne Dodd, Mentor, Ohio

Provided by Taste of Home

Categories Lunch

Time 1h45m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 10

Ingredients

5 packages (16 ounces each) dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons minced chives
1 teaspoon dried savory
1 teaspoon salt, optional
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1 bay leaf
2-1/2 quarts water
1 can (14-1/2 ounces) stewed tomatoes

Steps:

Combine beans; divide into four even batches, about 3-3/4 cups each., To make one batch of soup: Wash one batch of beans. Place in a large kettle; add enough water to cover. Bring to a boil; cook for 3-4 minutes. Remove from heat; cover and let stand 1 hour. , Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle; add bouillon, spices and water. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beans are tender, stirring occasionally. Remove spices. Add tomatoes and heat through.

Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein. Diabetic Exchanges

AMAZING BLACK BEAN SOUP IN 5 INGREDIENTS!

Amazing Black Bean Soup in 5 Ingredients! image

for being so easy, this soup will knock your socks off! totally vegetarian and is really great with some crusty bread or some finely shredded cheddar cheese and/or sour cream on top!

Provided by lunaseesstars

Categories Black Beans

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup salsa
2 (15 1/2 ounce) cans black beans
2 cups vegetable broth
3 tablespoons fresh cilantro
2 teaspoons lime juice

Steps:

pour salsa into a large sauce pan and heat on medium heat.
rinse beans in a collander, then add beans and broth to salsa. bring to a boil and let simmer for 15 minutes.
in the meantime, mince cilantro. use a knife or a food processor. set cilantro aside.
after about 15 minutes of simmering, remove about 1/2 of the soup from the pan and put it in a food processor. puree the soup (it will become thicker) and then put the pureed soup back into the pan. continue to simmer.
add minced cilantro and lime juice to soup.
cook soup for a few more minutes (5 or so). the longer you cook it, the more it will reduce and become thicker. eat as is or add cheese/sour cream on top as a garnish if you desire.

BLACK BEAN SOUP

Black Bean Soup image

Provided by Melissa d'Arabian : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon celery seeds
3 cloves garlic, minced
2 cups cooked black beans (or one 15-ounce can, drained and rinsed)
1 tablespoon vegetarian or chicken bouillon base
1 bay leaf
1 (14-ounce) can diced tomatoes
Kosher salt and freshly ground pepper
Serving suggestion: Cubano Sandwiches, recipe follows

Steps:

Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).
Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
Serve with Cubano Sandwiches.
Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.

CONTEST-WINNING BLACK BEAN SOUP

Contest-Winning Black Bean Soup image

Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat. For this recipe, you could add lean beef or chicken for a variation. -Angee Owens, Lufkin, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

Ingredients

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

Steps:

In a small bowl, mash 1 can black beans; set aside. In a large saucepan, saute the celery, onion, red pepper and jalapeno in oil until tender. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, cumin, coriander, hot sauce, pepper, bay leaf, mashed black beans and remaining whole beans. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Discard bay leaf. Stir in lime juice. Garnish each serving with 1 tablespoon sour cream and 1-1/2 teaspoons green onion.

Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 779mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges

EASY AND SUPER DELICIOUS BLACK BEAN SOUP

Easy and Super Delicious Black Bean Soup image

This black bean soup is not only super delicious, it's also super quick to make and requires very few ingredients! A favorite for my whole family.

Provided by theveghead

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
½ cup vegetable broth
¼ teaspoon salt, or to taste
¼ cup shredded Cheddar cheese
1 tablespoon sour cream, or to taste

Steps:

Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 41 g, Cholesterol 18 mg, Fat 7 g, Fiber 15.9 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1701.7 mg, Sugar 2.8 g

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