BLACK BEAN SOUP
Black Bean Soup - healthy, hearty and satisfying black bean soup loaded with layers of flavors and a good dose of beans, sweet potatoes and other spices. Can be made completely vegan without sacrificing the taste. Absolutely waist-friendly!
Provided by Imma
Categories Main
Time 50m
Number Of Ingredients 16
Steps:
- Heat the olive / canola oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, jalapeño and sauté, stirring occasionally until onions are soft and translucent - about 6-7 minutes. Do not brown.
- Add the black beans, potatoes, tomatoes, bay leaf, bouillon powder, chicken and salt .
- Sauce for about a minute or two , add broth then bring to a boil.
- Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes are tender and soup has a creamy consistency.
- Adjust seasonings and thickness of soup according to preference with broth and spices.
- Remove, garnish with fresh parsley leaves or cilantro and serve warm with corn bread and avocado
Nutrition Facts : Calories 306 kcal, Carbohydrate 44 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Sodium 314 mg, Fiber 14 g, Sugar 2 g, ServingSize 1 serving
SLOW COOKER BLACK BEAN SOUP
Filling and loaded with flavor this black bean soup will be a family favorite.
Provided by Sarah Olson
Categories Soup
Time 7h20m
Number Of Ingredients 16
Steps:
- Rinse the beans and add them to the slow cooker. No need to soak. If you want to soak the beans overnight, you can, but drain the beans before starting the recipe.
- Add the chicken broth, diced tomatoes, ham hock, onion, jalapeno, garlic, chili powder, onion powder, and pepper. WAIT TO ADD THE CILANTRO AND SALT.
- Cover and cook on HIGH for 7 hours without opening the lid during the cooking time.
- Remove the ham hock onto a plate, remove any meat you can find off the ham hock, shred and put into the beans. (note that sometimes there is no meat on a ham hock, do fret, your beans are fine without this).
- Add the cilantro, stir
- Taste for salt, adding the desired amount.
- Serve and enjoy!
Nutrition Facts : Calories 279 kcal, Carbohydrate 41 g, Protein 19 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 836 mg, Fiber 10 g, Sugar 4 g, ServingSize 1 serving
SLOW-COOKER BLACK BEAN SOUP WITH CHORIZO
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 2 cups water, the beans, chicken broth, vinegar, onion, bell pepper, garlic, bay leaf, cumin, oregano, 1 1/2 teaspoons salt and a few grinds of pepper in a 6- to 8-quart slow cooker. Cover and cook on low until the beans are tender, about 8 hours.
- Discard the bay leaf. Working in small batches, puree about half of the soup in a blender. Stir the pureed soup back into the slow cooker. Season with salt and pepper.
- Cook the chorizo in a small nonstick skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Top each serving of soup with the chorizo and toppings.
CARIBBEAN BLACK BEAN SOUP - SLOW COOKER
A filling easy soup to make...takes a little preparation if you use dried black beans, but worth the effort.
Provided by TishT
Categories Black Beans
Time 16h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Soak beans overnight in 4 quarts water.
- Drain.
- Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
- Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
- For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
- Return to cooker.
- If you like it souper, leave it as is.
- Add vinegar and stir well.
- Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
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.
CARIBBEAN BLACK BEANS
Easy and flavorful! Excellent side dish for spicy dishes like jerk chicken or Puerco Pibil! Serve with mango salsa for a delicious combination.
Provided by CheCheCherie
Categories Black Beans
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Sauté the onions and garlic in olive oil until barely soft.
- Add the spices and sauté until very soft.
- Stir in the beans and orange juice and sauté for about 15 minutes, stirring occasionally to prevent burning.
- Mash a few of the beans with a fork or the back of a spoon. Add salt and pepper to taste.
- Adjust the consistency to your liking by adding orange juice or mashing more beans. You can also blend the beans with additional orange juice to make an excellent bean dip!
Nutrition Facts : Calories 286.3, Fat 6.4, SaturatedFat 1, Sodium 4, Carbohydrate 44.6, Fiber 14.2, Sugar 4.6, Protein 14.5
CUBAN BLACK BEAN SOUP
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
CARIBBEAN PUMPKIN AND BLACK BEAN SOUP
Categories Soup/Stew Bean Vegetarian Quick & Easy Dinner Lunch Pumpkin Fall Healthy Vegan Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 8
Steps:
- Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper.
- Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
SLOW-COOKER BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
CUBAN BLACK BEAN SOUP IN THE SLOW COOKER
This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.
Provided by WorkingCookingMom
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 4h25m
Yield 6
Number Of Ingredients 15
Steps:
- Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
- Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
- Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
- Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 32.5 g, Fat 3.1 g, Fiber 7.6 g, Protein 9.4 g, SaturatedFat 0.5 g, Sodium 803.5 mg, Sugar 4.6 g
SLOW-COOKER CUBAN BLACK BEAN SOUP
This all-day slow-cooker recipe isn't your average bean soup-it's wildly flavorful and extra hearty, and we'd bet it'll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can't-skip step that's super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
- Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 1/4 Cups, Sodium 950 mg, Sugar 2 g, TransFat 0 g
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- Rinse 16 oz. of dry black beans. Wash thoroughly. Place the beans in a slow cooker and soak over night or for 8-10 hours.
- Once beans are done soaking, rinse off and drain water. Place beans, canned tomatoes, garlic, onion, vegetable broth, water salt, pepper, cumin, cayenne, tabasco sauce, bay leaf and jalapenos in slow cooker. Mix well. Cover and cook on high for 4 hours.
- After 4 hours, uncover and add in carrots, cilantro and yellow, red and orange peppers. Put crock-pot on low and cook another 2-3 hours.
- Taste to see if you like the flavor. Add more salt, pepper, and seasoning if necessary. I often have to add additional salt.
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- Stir in remaining 3 cups broth, thyme, and next 6 ingredients (through black beans). Cover and cook on LOW for 8 hours.
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