Black Bean Soup With Cumin And Jalapeo Recipes

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BLACK BEAN SOUP WITH CUMIN AND JALAPEñO



Black Bean Soup with Cumin and Jalapeño image

Black Bean Soup with Cumin and Jalapeño. Jennifer Smith of Tyler, Texas, writes: "Now that I'm a stay-at-home mom, I cook more than I used to.

Provided by Jennifer Smith

Categories     Soup/Stew     Bean     Cheese     Garlic     Herb     Tomato     Quick & Easy     Jalapeño     Bon Appétit     Texas

Yield Makes 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth
Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.
  • Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

BLACK BEAN SOUP WITH CUMIN



Black Bean Soup with Cumin image

Provided by Food Network

Categories     appetizer

Time 2h30m

Number Of Ingredients 20

2 cups dried black beans, washed and picked over
8 cups water
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
6 garlic cloves, minced or pureed
1 large jalapeno chile, stemmed, seeded, if desired and finely chopped
2 teaspoons salt
6 cups vegetable stock
1 1/2 cups Salsa Fresca for garnish, recipe to follow
1 cup Crema, recipe to follow, creme fraiche or sour cream, for garnish
2 tablespoons ground cumin
4 medium ripe tomatoes, cored, seeded, and finely diced
1/4 red onion, minced
2 jalapeno chiles, stemmed, seeded, if desired and minced
1 bunch cilantro, leaves only, chopped
2 tablespoons lime juice
3/4 teaspoon salt
Pinch of freshly ground pepper
2 cups heavy cream
1/4 cup buttermilk

Steps:

  • In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream.
  • Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day.
  • Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week.

JALAPENO BLACK BEAN & WHITE BEAN SOUP



Jalapeno Black Bean & White Bean Soup image

This super-simple recipe is healthy, comes together in a cinch, and is so wonderfully full-flavored. We love it! This recipe starts out vegan, but you can customize the toppings to add dairy or even a little meat if the carnivores like.

Provided by Kare for Kitchen Treaty

Time 35m

Number Of Ingredients 19

1 tablespoon olive oil
1 large yellow onion (chopped)
6 large garlic cloves (minced)
1 teaspoon dried oregano
1 tablespoon ground cumin
1 jalapeño chili pepper (minced, no seeds for milder heat, some seeds for medium, and all the seeds for super hot*)
1 1/2 cups 1 15-ounce can cooked black beans, drained
1 1/2 cups 1 15-ounce can cooked white kidney beans, drained
1 14- ounce can fire-roasted diced tomatoes
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 tablespoon freshly squeezed lime juice
Fresh cilantro
Chopped scallions or red onion
Cheddar cheese or vegan cheese shreds
Sour cream (Greek yogurt, or vegan sour cream)
Chopped avocado
Sliced fresh jalapenos

Steps:

  • Set a medium soup pot over medium heat. When hot, add the olive oil. Add the onions. Saute, stirring occasionally, until transluscent, about 5 minutes. Add the garlic and the oregano, and cook, stirring frequently, for one minute. Add the cumin, jalapeno pepper, beans, tomatoes, broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil and then lower the heat to medium-low to simmer. Simmer uncovered until slightly reduced and thickened, about 25 minutes.
  • Remove from heat and let cool until safe to handle. Remove about 3 cups of the soup and carefully pour it in a blender. Puree. Alternately, you can remove the 3 cups of soup and puree what's in the pot with an immersion blender. Combine all of the soup back in the original pot and set again over heat until soup returns to a simmer.
  • Add lime juice. Taste and add additional salt and pepper if desired.
  • Serve with assorted toppings.

BLACK BEANS WITH CUMIN AND GARLIC



Black Beans with Cumin and Garlic image

This is a quick and delicious way to make black beans with a little zing. I served them for a dinner party and it was so easy to make them up in the afternoon and then let them heat in the crock pot on low until we were ready for dinner.

Provided by CarolAnn

Categories     Black Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (16 ounce) cans black beans
4 cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons olive oil
1 cup chicken broth
1 1/2 teaspoons sea salt
3 tablespoons chopped cilantro (optional)

Steps:

  • Drain and rinse black beans.
  • In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
  • Add black beans, broth and salt.
  • Reduce heat to medium-low, stirring frequently until beans are heated through.
  • OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
  • If desired, stir in the cilantro just prior to serving.

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it's incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)-it is easily halved, or you can freeze the leftovers.

Provided by Cookie and Kate

Categories     Soup

Time 55m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you're sensitive to spice)
4 cans (15 ounces each) black beans, rinsed and drained
4 cups (32 ounces) low-sodium vegetable broth
1/4 cup chopped fresh cilantro (optional)
1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips...

Steps:

  • Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  • Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
  • Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it's very hot). Or, use an immersion blender to blend a portion of the soup.
  • Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

Nutrition Facts : Calories 342 calories, Sugar 4.2 g, Sodium 1563.1 mg, Fat 6.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 56 g, Fiber 21.3 g, Protein 18.7 g, Cholesterol 0 mg

BLACK BEAN SOUP WITH CUMIN AND JALAPENO



Black Bean Soup With Cumin and Jalapeno image

Found on Epicurious.com. They credit Jennifer Smith of Tyler Texas with this recipe. It is easy and very tasty. Spices can be varied to suit your taste.

Provided by Lambkyns

Categories     Black Beans

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 -2 teaspoon jalapeno chile, with seeds, divided
2 (16 ounce) cans black beans, undrained
1 (16 ounce) can diced tomatoes with juice
1 1/2 cups low sodium chicken broth
chopped fresh cilantro
chopped green onion
crumbled feta cheese

Steps:

  • Heat oil in a heavy large pot over medium-high heat.
  • Add onion, carrot, and garlic; saute until vegetables begin to soften, about 6 minutes.
  • Mix in cumin and 1 teaspoon jalapeno.
  • Add beans, tomatoes with juice and broth; bring soup to boil.
  • Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes.
  • Transfer 3 cups of soup to blender and puree until smooth.
  • Return puree to pot.
  • Simmer soup until slightly thickened, about 15 minutes.
  • Season to taste with salt, pepper, and remaining 1 teaspoon jalapeno, if desired.
  • Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

BLACK BEAN SOUP WITH CUMIN AND CILANTRO



Black Bean Soup with Cumin and Cilantro image

Categories     Soup/Stew     Bean     Onion     Pepper     Vegetable     Spice     Winter     Jalapeño     Bon Appétit

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 1/2 cups chopped onion
8 garlic cloves, chopped
1/4 cup chopped jalapeños with seeds
2 cups dried black beans (about 13 ounces)
1 tablespoon ground cumin
2 teaspoons ground coriander
8 cups (or more) vegetable stock or canned vegetable broth
1 cup coarsely chopped fresh cilantro
Lime wedges

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, garlic and jalapeños; sauté 5 minutes. Mix in beans and spices. Add 8 cups stock and bring to boil. Reduce heat, cover and simmer until beans are tender, stirring occasionally, about 2 hours 15 minutes. Working in batches, puree soup with cilantro in blender. Return soup to pot. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
  • Bring soup to simmer, thinning with more stock if necessary. Ladle into bowls. Serve, passing lime wedges separately.

OUR VERY FAVORITE BLACK BEAN SOUP



Our Very Favorite Black Bean Soup image

Creamy black beans pureed with cumin, jalapeno, and lime ... yum. This super-easy soup is so simple to put together, you'll want it in your weeknight dinner rotation forevermore.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 45m

Number Of Ingredients 20

1 tablespoon olive oil
1 large yellow onion (diced)
1 teaspoon dried oregano
6 large cloves garlic (minced) (about 2 tablespoons)
1 tablespoon ground cumin
1 jalapeno pepper (seeded and minced)
4 (15-ounce) cans cooked black beans, undrained
1 (28-ounce) can fire-roasted diced tomatoes (can also use whole tomatoes)
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
2 tablespoons fresh lime juice (about 1 juicy lime)
Fresh-sliced jalapeno
Fresh cilantro
Chopped scallions
Chopped avocado
Diced tomatoes
Cheddar cheese or vegan cheese
Sour cream or vegan sour cream
Your favorite hot sauce

Steps:

  • Set a large pot over medium heat. When hot, add the olive oil. Add the onion and oregano and saute, stirring occasionally, until the onion is translucent, about 5 minutes.
  • Add the garlic and saute, stirring occasionally, for another minute. Add the cumin, pepper, beans, tomatoes, vegetable broth, 1/2 teaspoon salt, and 1/8 teaspoon pepper. If using whole tomatoes, break them up with a spoon.
  • Increase heat to high to bring to a boil, then lower heat to a simmer. Cook uncovered until thickened, about 25 minutes.
  • Remove from heat and let cool until safe to handle. Transfer 6 cups to a blender and puree. Return to soup and stir to combine. (You can also remove 6 cups from the soup and use an immersion blender to puree that half of the soup, if you prefer).
  • Return to medium heat until reheated throughout. Add lime juice. Taste and add additional salt and pepper if desired.
  • Serve with optional toppings.

Nutrition Facts : Calories 252 kcal, Sugar 4 g, Sodium 1117 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 44 g, Fiber 16 g, Protein 15 g, ServingSize 1 serving

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Top Asked Questions

How to cook black beans in a pan?
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.
How do you thicken black bean soup?
Pureeing or mashing one can of the black beans in this recipe helps thicken the soup’s texture. If you would like your soup even thicker, you can remove some of the soup into a separate bowl and whisk in a little flour or cornstarch. Return the mixture to the pot of soup and stir to thicken.
How long does black bean soup last in the fridge?
Kept in an airtight container, black bean soup should last 3-4 days in the refrigerator. To enjoy it longer, try freezing your soup for up to 6 months. Chicken Black Bean Soup: Add 2 cups cubed cooked chicken with the broth. Wear disposable gloves when cutting hot peppers; the oils can burn skin.

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