Black Bean Soup From Dried Beans Recipes

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SPICY SLOW COOKER BLACK BEAN SOUP



Spicy Slow Cooker Black Bean Soup image

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Provided by TOOBUSY2

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

Time 6h5m

Yield 6

Number Of Ingredients 9

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Steps:

  • Drain black beans, and rinse.
  • Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g

BLACK BEAN SOUP



Black Bean Soup image

An easy Black Bean Soup recipe.

Categories     Soup/Stew     Bean     Sauté     Quick & Easy     Bacon     Bell Pepper     Fall     Winter     Jalapeño     Cilantro     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 14

1 1/2 cups dried black beans (10 oz), picked over and rinsed
8 bacon slices (7 oz), chopped (1 cup)
1 small onion, cut into 1/4-inch dice (3/4 cup)
1/2 red bell pepper, cut into 1/4-inch dice (3/4 cup)
1 1/2 teaspoons chopped garlic
1/2 teaspoon finely chopped seeded fresh jalape&241;o chile
1 1/2 teaspoons dried oregano, crumbled
1 Turkish or 1/2 California bay leaf
1/2 teaspoon dried thyme, crumbled
3 qt reduced-sodium chicken broth (96 fl oz)
3/4 teaspoon white pepper
2 tablespoons chopped fresh cilantro
Accompaniments: sour cream and chopped fresh cilantro
Accompaniments: sour cream and chopped fresh cilantro

Steps:

  • Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours, or quick-soak (see cooks' note, below). Drain well in a colander.
  • Cook bacon in a 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until golden, about 5 minutes. Transfer bacon with a slotted spoon to a small bowl and pour off all but 1 tablespoon fat from pot. Reserve 2 tablespoons chopped bacon for topping, then return remaining bacon to pot and heat over moderately high heat until hot but not smoking. Add onion, bell pepper, garlic, chile, oregano, bay leaf, and thyme and sauté, stirring frequently, until onion is softened, about 5 minutes.
  • Add beans, chicken broth, and white pepper and simmer, partially covered, stirring occasionally, until beans are very tender, about 2 1/2 hours. Discard bay leaf and stir in cilantro.
  • Serve soup topped with sour cream, chopped cilantro, and reserved bacon.

BLACK BEAN SOUP FROM DRIED BEANS



Black Bean Soup from Dried Beans image

This is a great recipe for black bean soup--takes a little while to cook, but it's dirt cheap, easy, and makes a whole lot. Tastes pretty good too. From Hillbilly Housewife.

Provided by krypto

Categories     Black Beans

Time 7h40m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb dried black beans
3 tablespoons oil
1 large onion, chopped
4 -6 carrots, sliced
4 stalks celery, chopped
1 teaspoon garlic powder
6 chicken bouillon cubes
1/2 teaspoon black pepper

Steps:

  • Soak the beans as recommended on the package.
  • Drain the beans and cover them with fresh water. Bring to a boil over medium-high heat.
  • Reduce the heat, cover, and gently simmer the beans to simmer gently for one hour. Add water as needed to keep them covered.
  • Once the beans are tender, add the vegetable oil, chopped vegetables and seasonings. Taste and add salt if you think it needs it.
  • Cover the pot and simmer the soup for another 30 minutes, or until the carrots are tender. When everything is tender, it's ready to serve.

Nutrition Facts : Calories 272.1, Fat 6.5, SaturatedFat 1, Cholesterol 0.4, Sodium 598.2, Carbohydrate 41.8, Fiber 10.2, Sugar 4.4, Protein 13.5

HOMEMADE BLACK BEAN SOUP



Homemade Black Bean Soup image

Here's an economical meal that doesn't skimp on flavor. Hearty black beans make up for the meat, and the peppers add just the right splash of color.

Provided by Taste of Home

Categories     Lunch

Time 2h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

1 pound dried black beans
6 cups chicken broth
4 cups water
1-1/2 cups chopped onions
1 cup thinly sliced celery
1 large carrot, chopped
1/2 cup each chopped green, sweet red and yellow peppers
2 garlic cloves, minced
3 tablespoons olive oil
1/4 cup tomato paste
3 tablespoons minced fresh parsley
3 bay leaves
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons ground cumin
1 teaspoon pepper
3/4 teaspoon salt, optional
Chopped tomato, optional

Steps:

  • Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to pan; add broth and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. , Meanwhile, in a large skillet, saute the onions, celery, carrot, peppers and garlic in oil until tender. Add the tomato paste, herbs and seasonings to the bean mixture. Add the sauteed vegetables; bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Discard bay leaves. Garnish with chopped tomato if desired.

Nutrition Facts :

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

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

BLACK BEAN SOUP FROM DRIED BEANS



Black Bean Soup from Dried Beans image

Hillbilly Housewife website. This recipe is not hard, but it does take a little bit of time for the beans to cook.

Provided by Orions Wife

Categories     Black Beans

Time 10h

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb dried black beans
3 tablespoons oil
1 large onion, chopped
4 -6 carrots, sliced
4 stalks celery, chopped
1 teaspoon garlic powder
6 chicken bouillon cubes
1/2 teaspoon black pepper
salt, to taste

Steps:

  • In a large pot,soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
  • After soaking, or the next day, drain the beans and cover them with fresh water.
  • Bring the beans to a boil over medium-high heat.
  • Reduce the heat. You want the beans to simmer gently for most of the cooking process.
  • Cover the pot and simmer the beans for an hour.
  • Add more water, if needed, to keep the beans covered.
  • Taste the beans after an hour and see if they are tender.
  • If they are, then you can add the vegetables now; if not, let them cook another 30 minutes and try again.
  • When the beans are perfectly tender add the vegetable oil, chopped vegetables and seasonings.
  • Taste and add salt if you think it needs it.
  • Put the lid back on and simmer the soup for another 30 minutes, or until the carrots are tender.
  • The soup will be rich and dark with vibrant colors from the vegetables peeking through.
  • When everything is tender, it's ready to serve.

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Top Asked Questions

What is the best way to make black bean soup?
This is a quick and easy way to make a black bean soup by blending cans of black beans with a can of diced tomatoes with green chilies. This easily prepared soup is made with canned black beans which are pureed with sauteed onion, garlic and green bell pepper.
What kind of beans do you need to make bean soup?
All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup. This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used.
What can I do with a can of black beans?
All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup. This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
How many cans of black beans do I need for Soup?
The one pound bag of dry beans that this black bean soup recipe calls for yields about seven cups. If you want to replace the dry black beans with canned, you’ll need four cans to make the recipe work. Plus, with canned beans this black bean soup takes about an hour less to make. Be careful with your salt amounts though.

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