Black Bean Soup From Dried Beans Recipes

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BLACK BEAN SOUP



Black Bean Soup image

You can have this warming veggie-rich black bean soup ready to go in 30 minutes.

Provided by Jennifer Segal

Categories     Soups

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
4 large garlic cloves, crushed and peeled
2 carrots, peeled and roughly chopped
2 (15-ounce) cans black beans, drained and rinsed
4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
¾ teaspoon oregano
1 teaspoon ground coriander
1¾ teaspoons ground cumin
⅛ teaspoon cayenne pepper
Scant ½ teaspoon salt
1 tablespoon fresh lime juice
⅓ cup sour cream
Handful chopped fresh cilantro

Steps:

  • Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
  • Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
  • Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
  • Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
  • Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg

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

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.

BLACK BEAN SOUP



Black Bean Soup image

Provided by Tyler Florence

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound dried black beans
4 cloves garlic
2 onions, roughly chopped
1 green bell pepper, seeded and roughly chopped
1/4 bunch fresh cilantro
Extra-virgin olive oil
2 sprigs fresh oregano
2 tablespoons ground cumin
1 smoked ham hock
1 jalapeno, split
1 3/4 quarts low-sodium chicken stock
Kosher salt and freshly ground black pepper
1 cup sour cream
2 teaspoons lime zest
Lime wedges, for garnish
Cilantro sprigs, for garnish

Steps:

  • Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.
  • Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.
  • When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.
  • Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.
  • Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.

INSTANT POT BLACK BEAN SOUP



Instant Pot Black Bean Soup image

Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium white onion, chopped
5 cloves garlic, thinly sliced
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 1/2 cups dry black beans, picked over and non-beans removed
2 bay leaves
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving

Steps:

  • Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
  • Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
  • After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

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

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

HEARTY BLACK BEAN SOUP



Hearty Black Bean Soup image

Cumin and chili powder give spark to this thick and hearty soup. If you have leftover meat-smoked sausage, browned ground beef or roast-toss it in during the last 30 minutes of cooking. -Amy Chop, Oak Grove, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 9h10m

Yield 8 servings.

Number Of Ingredients 13

3 medium carrots, halved and thinly sliced
2 celery ribs, thinly sliced
1 medium onion, chopped
4 garlic cloves, minced
1 can (30 ounces) black beans, rinsed and drained
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (15 ounces) crushed tomatoes
1-1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon hot pepper sauce
Hot cooked rice

Steps:

  • In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Serve with rice.

Nutrition Facts : Calories 129 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 627mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges

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 :

QUICK BLACK BEAN SOUP



Quick Black Bean Soup image

Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.

Provided by Jenny Wells

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

Time 25m

Yield 6

Number Of Ingredients 10

2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes with green chile peppers, drained
2 (15 ounce) cans chicken broth, divided
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 (15 ounce) can black beans
3 cups hot cooked rice
6 tablespoons sour cream, for topping

Steps:

  • Drain some of the liquid from 2 cans black beans.
  • Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
  • Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 61.8 g, Cholesterol 9.9 mg, Fat 4.4 g, Fiber 15.9 g, Protein 16.7 g, SaturatedFat 2.1 g, Sodium 2176.5 mg, Sugar 0.8 g

BEST BLACK BEAN SOUP



Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

  • Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
  • In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
  • Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
  • Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
  • Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
  • Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
  • Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
  • Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

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From lovingitvegan.com


BLACK BEAN SOUP RECIPE WITH DRY BEANS - THERESCIPES.INFO
10 Best Black Bean Soup with Dried Beans Recipes | Yummly tip www.yummly.com. Black Bean Soup Simply Recipes. carrot, salt, celery rib, sour cream, sweet potato, salt, dried black beans and 16 more.
From therecipes.info


NO-SOAK INSTANT POT BLACK BEAN SOUP RECIPE FROM DRIED BEANS
2018-02-14 Bring to a boil over high heat and boil for 2 minutes. Cover with a lid and turn the heat off. Let the beans soak for 2 hours. After 2 hours, drain and rinse the black beans and set aside. In another stockpot, add 2 tablespoon olive oil and heat on medium/high.
From mynaturalfamily.com


BLACK BEAN SOUP WITH DRY BEANS - THERESCIPES.INFO
black beans, red quinoa, brown rice, medium carrot,.... All information about healthy recipes and cooking tips
From therecipes.info


HOW TO MAKE DRIED BEAN SOUP WITH NO RECIPE
Long soak method: Let the beans soak in the refrigerator for 4 hours to overnight. Short soak method: Cover the beans with 2 inches of water; bring the water to a simmer for two minutes; remove the pot from direct heat and cover; let the beans steep for 1 hour. Drain after soaking and use fresh cold water for cooking.
From harvesttotable.com


BLACK BEAN SOUP - THE PIONEER WOMAN
2014-04-14 Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir.
From thepioneerwoman.com


INSTANT POT BEAN SOUP RECIPES - THERESCIPES.INFO
Instant Pot White Bean Soup - Healthier Steps trend healthiersteps.com. Once heated, add olive oil or 1/2 cup vegetable broth, onion, garlic, diced carrots, and pink Himalayan salt.
From therecipes.info


CUBAN BLACK BEAN SOUP (HEARTY & DELICIOUS) - THE SIMPLE …
Add ingredients to the pot. Add in the beans, carrots, celery, onion, garlic, red bell pepper, cumin, smoked paprika, salt & pepper, orange halves, and water, bring to a boil. Reduce heat, cover, and cook for at least 40 minutes, stirring occasionally. Puree soup. Remove the …
From simple-veganista.com


BLACK BEAN SOUP RECIPE - SOUFFLE BOMBAY
2021-02-19 Instructions. Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours. Drain your beans and set aside. In your large pot, saute your bacon until almost crisp.
From soufflebombay.com


RECIPE FOR BLACK BEAN SOUP USING DRIED BEANS
2022-03-12 Black Bean Soup Recipe – Bean Recipes. Dec 20, 2021 · Instructions. Gather all ingredients for the soup. In a small stock pot, add the oil and turn the heat to medium high. Add the onion and saute until the edges start to turn brown, about 5 minutes. Add the salt, pepper, and minced jalapeño and garlic. Saute for 2-3 minutes.
From northrichlandhillsdentistry.com


RECIPE CANNELLINI BEAN SOUP : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BLACK BEAN SOUP - RECIPE | COOKS.COM
2022-05-20 4 teaspoons white vinegar. Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté. Cook over low heat for 30 minutes. Combine vegetables with beans.
From cooks.com


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