Bountiful Black Bean Soup Recipes

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FAST AND DELICIOUS BLACK BEAN SOUP



Fast and Delicious Black Bean Soup image

A fast and easy recipe for black bean soup sure to delight your taste buds.

Provided by FLOPORAMA

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

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
1 large carrot, peeled and thinly sliced
3 cloves garlic, minced
2 (15 ounce) cans black beans
1 (14 ounce) can chicken broth
2 cups cubed cooked ham
¼ teaspoon cumin
½ teaspoon salt
ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup sour cream

Steps:

  • Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
  • In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.

Nutrition Facts : Calories 349.4 calories, Carbohydrate 6.7 g, Cholesterol 67.8 mg, Fat 28.8 g, Fiber 1 g, Protein 16.2 g, SaturatedFat 13.6 g, Sodium 1257.5 mg, Sugar 2.3 g

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

BOUNTIFUL BLACK BEAN SOUP



Bountiful Black Bean Soup image

This came right from the Bob's Red Mill Bountiful Black Bean Soup Mix package which contains black beans, black-eyed peas, navy beans, and pearled barley (nothing extra). You could use any black bean soup mix or just make your own mixture of beans. I used chicken stock in place of the vegetable stock, and I really really loved this. The perfect soup for chillier weather. Serving size is estimated.

Provided by AmyZoe

Categories     Black Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups corn, roasted
3 tablespoons olive oil
1 onion, chopped
4 stalks celery, chopped
4 garlic cloves
8 cups vegetable stock
13 ounces black bean soup mix
28 ounces tomatoes, diced
2 cups butternut squash, cut into large bite-size cubes
2 bay leaves
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon smoked paprika
salt
pepper

Steps:

  • To roast corn: It is convenient to use frozen corn. Preheat oven to 350. Spread frozen corn on a cookie sheet and roast in oven for 15 to 20 minutes stirring occasionally. Remove from oven and cool.
  • Heat oil in a large stock pot over medium-high heat.
  • Add onions and celery and saute until translucent, about 5 to 7 minutes.
  • Add garlic and saute for one more minute.
  • Carefully pour in stock and scrape the bottom of the pan to release any brown bits.
  • Stir in the black bean soup mix and tomatoes.
  • Add the butternut squash and roasted corn.
  • Add herbs, stir, and bring to a boil.
  • Once boiling, reduce to a simmer, cover with a lid and cook for 1 1/2 hours, stirring every 1/2 hour to prevent sticking.
  • Add more stock or water if beans and squash absorb too much liquid.
  • Note: To reduce cooking time by 1/2 hour, beans may be soaked overnight, rinsed and then added to soup.

Nutrition Facts : Calories 168.3, Fat 7.9, SaturatedFat 1.1, Sodium 31.9, Carbohydrate 24.5, Fiber 4.7, Sugar 8.1, Protein 3.9

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

BOBBY FLAY'S BLACK BEAN SOUP



Bobby Flay's Black Bean Soup image

Lots of spice in this one, just as Bobby is known for. I clipped this out of our newspaper which credits Bobby Flay's Mesa Grill Cookbook.

Provided by PrimQuilter

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium carrot, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
3 garlic cloves, coarsely chopped
1 cup red wine
3 (15 -16 ounce) cans black beans, drained and rinsed
3 jalapenos, chilies roasted, peeled and seeded
1 poblano chile, chilie roasted, peeled and seeded
4 cups low sodium chicken broth or 4 cups water
2 tablespoons fresh lime juice
kosher salt
pepper, freshly ground

Steps:

  • Heat olive in in a medium saucepan over medium heat.
  • Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent.
  • Add wine, bring to a boil and cook until reduced by half.
  • Add beans and reduce heat to medium.
  • Add chilies and broth and simmer for 30 minutes.
  • Remove from heat and add lime juice and salt and pepper to taste.
  • Using a blender or food processor, puree half of the soup and return it to the pot.
  • Bring to a simmer before serving.
  • Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.

Nutrition Facts : Calories 399.8, Fat 6.7, SaturatedFat 1.2, Sodium 60.3, Carbohydrate 58.2, Fiber 19.4, Sugar 2.4, Protein 22.7

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 :

CURRIED BLACK BEAN SOUP



Curried Black Bean Soup image

Provided by Molly O'Neill

Categories     one pot, appetizer

Time 1h50m

Yield Four servings

Number Of Ingredients 12

2 teaspoons unsalted butter
2 teaspoons olive oil
1 medium onion, peeled and cut into small dice
1 large carrot, peeled and cut into small dice
2 cloves garlic, peeled and minced
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1 cup black beans, soaked overnight and drained
10 cups chicken broth, homemade or low-sodium canned
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped cilantro

Steps:

  • Heat the butter and olive oil in a large saucepan over low heat. Add the onion and carrot and cook until soft, stirring often, about 10 minutes. Stir in the garlic and cook for 2 minutes. Stir in the curry powder and coriander and cook for 2 minutes longer. Add the beans and chicken broth and bring to a boil. Reduce heat so the liquid simmers and cook until the beans are tender, about 1 1/2 hours.
  • Remove half of the beans from the pan with a slotted spoon and set aside. Place the remaining beans with their liquid in a food processor and process until smooth. Stir the puree into the reserved beans. Stir in the salt and pepper. Ladle the soup among 4 bowls, top with cilantro and serve.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 8 grams, Carbohydrate 57 grams, Fat 12 grams, Fiber 9 grams, Protein 26 grams, SaturatedFat 4 grams, Sodium 1633 milligrams, Sugar 13 grams, TransFat 0 grams

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