Canned Black Bean Soup Recipes

FAST AND DELICIOUS BLACK BEAN SOUP

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.

CONTEST-WINNING BLACK BEAN SOUP

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.

QUICK BLACK BEAN SOUP

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.

EASY BLACK BEAN SOUP

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.

HOME CANNED OR STOVE TOP BLACK BEAN SOUP

Steps:

• For the Stove Top version, Combine all the ingredients and simmer for about 1 hour. Garnish with sour cream and red onions.
• HOME CANNED DIRECTIONS: Place 1 cup of dried black beans into each clean quart jar and cover with water--either overnight or for at least 8 hours. The jars end up looking like there are about three cups of beans in each.
• Chop enough of the red onions and jalapeno peppers to accommodate the number of jars you will be canning. I used 'pre-chopped garlic in a jar' for the home canned version.
• Drained the water from the soaking beans and add to each jar the amounts from the recipe above, assembly line style. Remember that the store bought canned beans are being replaced with the freshly soaked beans. NOTE: Since fresh beans contain no salt, I only added the salt that I would normally add to plain home canned beans (approximately 3/4 to 1 teaspoon per jar).
• Following general preparations for canning your jars.
• Pour boiling water into each jar leaving at least 1" (probably a little more) of head space. I released any air bubbles by giving each jar a little stir to incorporate the soup ingredients better.
• Wipe the rim of each jar and place on the simmer lid. Screw on the ring until resistance is felt.
• Place in a canner that has simmering water in it and pressure can for 90 minutes at 10lbs pressure.
• The soup appears to have a little more liquid or is more runny than the stove top version. But I like it this way, I always thought the stove top version with store bought beans ended up too thick and I added more water anyways. The beans end up whole and tender.
• The resulting soup was a tiny bit more spicy-hot than I would have made on the stove top. This could be because I included the seeds in the home canned version. The sour cream garnish tames any hotness and our wimpy family could handle the increased heat.

BLACK BEAN SOUP FOR TWO

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in the cumin, oregano and chili powder; saute 2 minutes longer. Add the tomato sauce, beans, broth and bay leaf., Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in lime juice; simmer 10-15 minutes longer. Discard bay leaf. Add pepper sauce and pepper.

BLACK BEAN VEGETARIAN SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and chili powder and cook until fragrant, about 3 minutes.
• Add the tomatoes, black beans, water, salt, and pepper and let simmer for about 20 minutes.
• Use an immersion blender to puree the soup until slightly chunky, or transfer half of the soup to a blender and puree, then transfer back to the pot.
• Ladle half of the soup into a bowl and garnish with red onion, cilantro, and a lime wedge. Store the remaining soup in the fridge.
• Enjoy!

CLASSIC BLACK BEAN SOUP

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.