Black Bean Soup With Mojo Recipes

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

MOJO-STYLE BLACK BEAN AND RICE BOWL

Mojo-Style Black Bean and Rice Bowl image

Based on a local street vendor favorite. The tangy mojo Cubano (garlic sauce) makes all the difference in this tasty and filling recipe. Don't be intimidated by the number of separate preparations, as it all comes together while the brown rice cooks.

Provided by iThrowLikeAgirl

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 1h5m

Yield 4

Number Of Ingredients 18

Ingredients

4 cups water
2 cups brown rice
salt
2 (15 ounce) cans black beans
1 onion, chopped
¼ teaspoon ground cayenne pepper
½ cup cilantro, chopped
½ lime, juiced
4 garlic cloves, minced
½ teaspoon salt
½ white onion, sliced
¼ cup olive oil
¼ cup lemon juice
2 tablespoons orange juice
½ teaspoon ground cumin
1 cup grated Cheddar cheese
1 cup fresh salsa
1 cup sour cream, or to taste

Steps:

Mix rice with water and a dash of salt in a 4-quart saucepan; bring to a boil. Stir, cover, reduce heat, and let simmer until tender, 40 to 45 minutes.
At the same time, drain most of the liquid from the beans and combine with onion and cayenne in a small saucepan. Bring to a simmer and cook, covered, 15 to 20 minutes. Add cilantro and lime juice, stir, and remove from heat.
Combine garlic and salt for sauce in a small bowl; mash together to form a paste. Add garlic paste to sliced onion, olive oil, lemon juice, orange juice, and cumin in an electric blender and process until smooth. Transfer to a small nonstick skillet and simmer, stirring regularly and taking care not to burn, for 5 minutes.
Layer 1 cup of rice, 2 to 3 tablespoons mojo Cubano, 3/4 cup black beans, a generous sprinkling of Cheddar cheese, salsa, and a dollop of sour cream in a large bowl. Repeat for each serving.

Nutrition Facts : Calories 950.3 calories, Carbohydrate 124 g, Cholesterol 55 mg, Fat 38.4 g, Fiber 20.5 g, Protein 30.9 g, SaturatedFat 16 g, Sodium 1816.9 mg, Sugar 6.5 g

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

Ingredients

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 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

Ingredients

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.

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

Ingredients

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

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