Black Bean Soup Recipes

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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

CLASSIC BLACK BEAN SOUP



Classic Black Bean Soup image

Enjoy your dinner with this black bean soup - perfect for a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 17

1 1/4 cups dried black beans, sorted, rinsed
1 tablespoon olive oil
3 cups chopped onions (3 large)
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
4 cloves garlic, finely chopped
2 cans (14 oz each) vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon red pepper sauce
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
3 tablespoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro

Steps:

  • In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
  • In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
  • In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

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.

CUBAN BLACK BEAN SOUP



Cuban Black Bean Soup image

Provided by Food Network

Time 2h35m

Yield 4 servings

Number Of Ingredients 14

1 pound black beans
1 bay leaf
1 tablespoon cumin
1 tablespoon oregano
1 Italian frying pepper, halved
Olive oil, for sauteing, plus 1/4 cup olive oil
1 white onion, large dice
1 red pepper, large dice
1 green pepper, large dice
6 cloves garlic, chopped
1 tablespoon sugar
1/8 cup white vinegar
Salt
1/2 cup finely chopped red onion, for garnish

Steps:

  • In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
  • After 45 minutes, remove the pepper.
  • In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
  • In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

BLACK BEAN SOUP



Black Bean Soup image

Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.

Provided by Dave Lieberman

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 15

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Steps:

  • Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
  • Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

EASY AND QUICK BLACK BEAN SOUP



Easy and Quick Black Bean Soup image

This is a quick and easy soup with a little spice. Great over brown rice or with a simple salad.

Provided by mmr

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

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
½ yellow onion, chopped
3 cloves garlic, chopped
2 (15 ounce) cans black beans, undrained
¾ cup chicken broth
¼ cup orange juice
2 teaspoons cayenne pepper
1 teaspoon chili powder

Steps:

  • Heat olive oil in a Dutch oven or large saucepan over medium-high heat. Saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
  • Stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
  • Ladle about half the solids into a blender. Add enough liquid so the solids are completely submerged. Hold lid in place and pulse blender a few times before leaving on to puree. Return pureed mixture to pot and stir.

Nutrition Facts : Calories 293.1 calories, Carbohydrate 43.6 g, Cholesterol 0.9 mg, Fat 7.9 g, Fiber 16.5 g, Protein 14.1 g, SaturatedFat 1.2 g, Sodium 1033.2 mg, Sugar 4 g

QUICK AND EASY BLACK BEAN SOUP



Quick and Easy Black Bean Soup image

All you need is a couple cans of beans, an onion, some bacon, and spices to whip up this simple but delicious soup.

Provided by Chef John

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

Time 50m

Yield 4

Number Of Ingredients 16

6 slices bacon, chopped
1 large onion, diced
3 cloves garlic, minced
2 cups chicken broth
pinch of dried oregano
pinch of cayenne pepper
½ teaspoon ground cumin
salt to taste
2 (14.5 ounce) cans black beans, rinsed and drained
14 ½ fluid ounces water
½ teaspoon ground black pepper
⅓ cup minced green onion
2 teaspoons sambal paste (or minced red chiles)
juice of 1 lime
2 tablespoons chopped green onion
3 tablespoons sour cream

Steps:

  • Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
  • Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
  • Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
  • Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
  • Stir in black pepper and cumin. Add salt to taste.
  • Make the relish by stirring together minced green onion, sambal paste, and lime juice.
  • Serve garnished with relish, chopped green onions, and sour cream.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 43.5 g, Cholesterol 19.9 mg, Fat 8.8 g, Fiber 15.9 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 1182.3 mg, Sugar 2.7 g

BLACK BEAN SOUP FROM SCRATCH



Black Bean Soup from Scratch image

This black bean soup from scratch is delish.

Provided by Ashley Borgemenke

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

Time 12h50m

Yield 7

Number Of Ingredients 13

1 pound dry black beans
3 quarts water
2 cubes chicken bouillon
½ small onion, roughly chopped
½ small green bell pepper, stemmed and seeded
2 tablespoons olive oil
6 cloves garlic, minced
1 ½ teaspoons white sugar
1 teaspoon chopped fresh oregano, or to taste
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon minced onion, or to taste

Steps:

  • Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
  • Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
  • Blend onion and bell pepper in a food processor until smooth.
  • Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.

Nutrition Facts : Calories 266.8 calories, Carbohydrate 42.6 g, Cholesterol 0.2 mg, Fat 4.9 g, Fiber 10.2 g, Protein 14.6 g, SaturatedFat 0.8 g, Sodium 678.2 mg, Sugar 1.8 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.

EASY BLACK BEAN SOUP



Easy Black Bean Soup image

A quick black bean soup.

Provided by FLOWER753

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

Time 40m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 cup chopped white onions
1 teaspoon chopped fresh ginger
1 teaspoon chopped fresh garlic
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¾ teaspoon allspice
⅛ teaspoon celery salt
3 cups vegetable broth
1 (14.25 ounce) can tomato puree
2 (16 ounce) cans refried black beans
⅛ teaspoon black pepper
1 teaspoon white sugar
2 (15 ounce) cans black beans, rinsed and drained
¼ cup fresh lemon juice
1 (8 ounce) container sour cream

Steps:

  • Heat the olive oil in a large saucepan over medium heat, and cook the onion until tender. Mix in ginger and garlic, and season with cayenne pepper, thyme, allspice, and celery salt. Pour in the broth. Mix in tomato puree, refried black beans, black pepper, and sugar. Cook and stir until heated through.
  • Mix the remaining black beans and lemon juice into the soup. Continue cooking until heated through. Top each serving with a dollop of sour cream.

Nutrition Facts : Calories 239.7 calories, Carbohydrate 28.3 g, Cholesterol 12.5 mg, Fat 11.6 g, Fiber 7.8 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 731.4 mg, Sugar 7.1 g

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 :

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.

BEEF & BLACK BEAN SOUP



Beef & Black Bean Soup image

I lead a busy life, so I'm always trying to come up with timesaving recipes. This zippy and colorful soup is one of my husband's favorites. It has been a hit at family gatherings, too. -Vickie Gibson, Gardendale, Alabama

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
8 green onions, thinly sliced
3 medium carrots, thinly sliced
2 celery ribs, thinly sliced
2 garlic cloves, minced
1 tablespoon sugar
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 cans (15 ounces each) black beans, rinsed and drained
1-1/2 cups cooked rice

Steps:

  • In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 630mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges

EASY BLACK BEAN SOUP



Easy Black Bean Soup image

This soup is a favorite pantry meal for my family. Easy, easy, easy to make and nutritious. I got the recipe from the back of a soup can but have improvised this soup many times. Feel free to adjust seasonings as you like.

Provided by Tessa Morales

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 medium onion, chopped
1 tablespoon ground cumin
2 -3 cloves garlic
2 (14 1/2 ounce) cans black beans
2 cups chicken broth or 2 cups vegetable broth
salt and pepper
1 small red onion, chopped fine
1/4 cup cilantro, coarsely chopped or finely chopped (whatever you prefer)

Steps:

  • Saute onion in olive oil.
  • When onion becomes translucent, add cumin.
  • Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds.
  • Add 1 can black beans and 2 cups vegetable broth.
  • Bring to a simmer, stirring occasionally.
  • Turn off heat.
  • Using a hand blender, blend the ingredients in the pot, or transfer to a blender.
  • Add the second can of beans to the pot along with blended ingredients and bring to a simmer.
  • Serve soup with bowls of red onion and cilantro for garnish.
  • I add a bit of cilantro to the pot, too.
  • Can be doubled or frozen.

QUICK BLACK BEAN SOUP



Quick Black Bean Soup image

"My mother is a native of Cuba and cooks the best black bean soup anywhere, but her recipe is complicated and takes 2 days to complete. I came up with this faster version, and I think the results are excellent!" writes Ileana Sisson from Osteen, Florida.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 cans (15 ounces each) black beans, rinsed and drained and divided
1-1/2 cups water
1 cup chicken broth
1 medium green pepper, sliced
1/2 small onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
2 teaspoons red wine or additional chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1 bay leaf

Steps:

  • In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer, covered, for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.

Nutrition Facts :

(PANERA BREAD) BLACK BEAN SOUP



(Panera Bread) Black Bean Soup image

This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.

Provided by najwa

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 large red bell pepper, finely chopped
2 small chicken bouillon cubes
1 -1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 lemon, juice of
1 1/2 tablespoons cornstarch

Steps:

  • In a pot, combine the first six ingredients; simmer for 10 minutes.
  • Add half a can of beans, salt and cumin; cook for 5 minutes.
  • Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
  • Add the rest of the beans to the soup.
  • Combine the cornstarch with 1 1/2 tablespoons of water.
  • Add the lemon and the cornstarch to the soup; cook until thickened.

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From savortheflavour.com
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THE BEST BLACK BEAN SOUP - MAY I HAVE THAT RECIPE?
2020-02-10 Instructions. Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic and tomato paste cook over medium-high until they start to soften, about 5 …
From mayihavethatrecipe.com
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BLACK BEAN SOUP RECIPES | TASTE OF HOME
Black bean soup recipes are among my favorite because they're light and it most of the time don't contain meat.... South of the Border Soup. 2 reviews. Cooking and creating new recipes …
From tasteofhome.com
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INSTANT POT BLACK BEAN SOUP RECIPE - THESPRUCEEATS.COM
2022-01-24 Gather the ingredients. Cook bacon and onion in the Instant Pot on the sauté setting, stirring occasionally, until most of the fat from the bacon is released and onions are …
From thespruceeats.com
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STEAK AND BLACK BEAN SOUP - THERESCIPES.INFO
Black Bean Soup Recipe (Restaurant-Style) • Food Folks and Fun new foodfolksandfun.net. In a large saucepan over medium-high heat add the beans, ham, bay leaves, water, and baking …
From therecipes.info
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SPICY BLACK BEAN SOUP RECIPE - COOKIE AND KATE
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 …
From cookieandkate.com
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EASY BLACK BEAN SOUP RECIPE - MASHED.COM
2021-07-20 Add the black beans, fire roasted tomatoes, diced green chiles, and veggie broth. Add the garlic powder, ground cumin, and chili powder. Stir to combine. Bring to a boil. Then, …
From mashed.com
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BLACK BEAN SOUP RECIPE | EATINGWELL
Step 1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute …
From eatingwell.com
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10 BEST BLACK BEAN SOUP WITH CANNED BEANS RECIPES - YUMMLY
2022-05-07 ground coriander, black beans, salsa, garlic, dry sherry, vegetable broth and 3 more Tomatillo and Black Bean Soup A Couple Cooks jalapeno peppers, tomatillos, lime, …
From yummly.com
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20 MINUTE BLACK BEAN SOUP | THE RECIPE CRITIC
2016-11-25 Set aside. Heat oil in a large dutch oven or pot. Stir in onion and sauté for 3-4 minutes. Add in garlic and cook for an additional minute. Stir in the tomatoes, all of the black …
From therecipecritic.com
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BLACK BEAN SOUP RECIPES | FOOD & WINE
2017-06-06 Turkey and Black-Bean Soup. Turkey and Black-Bean Soup. Go to Recipe. Ribbons of bright green spinach float in a rich-tasting broth that's chock-full of turkey, black …
From foodandwine.com
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QUICK AND EASY CANNED BLACK BEAN SOUP | MARIAUSHAKOVA.COM
2021-05-04 Add all the beans (both cans) to the soup. Season with salt a pepper. Bring to the boil. Reduce heat, cover and cook for about 25 to 30 minutes or until the vegetables are …
From mariaushakova.com
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EASY BLACK BEAN SOUP - TWO PEAS & THEIR POD
In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery, and red pepper. Cook until vegetables are tender, stirring occasionally, about 5 minutes. Add the garlic …
From twopeasandtheirpod.com
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10 BEST BLACK BEAN SOUP RECIPES | YUMMLY
2022-05-10 Black Bean Soup LovePulses. yellow onion, ground cumin, Roma tomatoes, avocado, bacon, low sodium chicken broth and 13 more.
From yummly.com
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BLACK BEAN SOUP RECIPE - BEAN RECIPES
2021-12-20 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, …
From beanrecipes.com
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EASY BLACK BEAN SOUP RECIPE - HOW TO MAKE BEST BLACK BEAN SOUP …
2022-04-08 In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 …
From delish.com
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BLACK BEAN SOUP - SKINNYTASTE
2010-09-07 Bring to a boil and reduce heat to low. Simmer for about an hour, or until tender, stirring occasionally. (Add water if necessary) Meanwhile, in a large frying pan, heat oil on low. …
From skinnytaste.com
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OUR FAVORITE BLACK BEAN SOUP - INSPIRED TASTE
Stir in the garlic, cumin, oregano, and cook for for 30 seconds. Add the vinegar, chipotle peppers, can of tomatoes, broth, black beans, and bay leaf. Bring to a simmer, taste, and then season …
From inspiredtaste.net
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EASY BLACK BEAN SOUP {ONLY ONE POT!} | THE RECIPE CRITIC
2021-01-19 Add the onion and garlic and cook for 3 minutes, until the onion is transparent. Add the carrots, celery, and red pepper to the pot and cook for 5 minutes, until the vegetables …
From therecipecritic.com
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BLACK BEAN SOUP {HEARTY AND HEALTHY} - SIMPLY RECIPES
2021-02-23 Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil. Then, reduce heat to a low simmer. …
From simplyrecipes.com
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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, …
From thepioneerwoman.com
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COSTA RICAN BLACK BEAN SOUP | VEGETABLE RECIPES | JAMIE OLIVER
Drizzle a lug of olive oil in a large saucepan and place over a medium-low heat. Add two-thirds of the chopped onion, garlic, celery, coriander stalks and peppers to the pan, then pick in the …
From jamieoliver.com
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BEST BLACK BEAN SOUP RECIPE - COOKING CLASSY
2018-02-06 Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside. Heat a large pot over medium heat. Add bacon and cook until nearly crisp, tossing …
From cookingclassy.com
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BLACK BEAN SOUP (FREEZER FRIENDLY!) - SPEND WITH PENNIES
2020-08-09 Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender. Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, …
From spendwithpennies.com
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20-MINUTE BLACK BEAN SOUP RECIPE | SIDECHEF
Step 1. In a large pot, heat Olive Oil (2 Tbsp) over medium-high heat. Add Yellow Onion (1) and Garlic (3 cloves) and cook for 2-3 minutes, until the onions are turning translucent. Step 2. Add …
From sidechef.com
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EASY BLACK BEAN SOUP - GIRL GONE GOURMET
2022-03-08 Heat the olive oil over medium heat in a 3.5-quart saucepan. Add the onion and garlic and cook them in the oil until the onion starts to soften. Add the chili seasoning, …
From girlgonegourmet.com
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BLACK BEAN SOUP RECIPES | ALLRECIPES
7 Beef Quesadilla Recipes for Speedy Suppers. Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family will eat. They're also an easy vehicle for creativity, especially if you're a fan of mash-up foods. Whether you prefer more traditional ground beef and ...
From allrecipes.com
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Top Asked Questions

How do you cook black beans for Soup?
Enjoy your dinner with this black bean soup - perfect for a tasty meal. In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside. In 3- or 4-quart saucepan, heat oil over medium-high heat.
How to cook black beans in a crock pot?
Directions. 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.
What is in a 20 minute black bean soup?
This soup is loaded with tons of black beans, corn, fire roasted tomatoes and cilantro. It’s a hearty, satisfying soup for the cold winter months. This 20 Minute Black Bean Soup is super easy to make. Simply sauté the onions and garlic and stir in the rest of the ingredients.
How to cook Black Eyed Peas for Soup?
In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender.

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