BLACK BEAN SOUP
Black Bean Soup is a creamy, hearty dish that can be dressed up a million different ways! So easy to make, it comes together in just minutes and always hits the spot.
Provided by Emily Walker
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- Blend together the black beans with one of the cans chicken broth.
- Add black bean mixture, the other can of chicken broth, and salt to a large pan or pot. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).
- In individual bowls, layer the rice, then the soup, then the other toppings.
Nutrition Facts : Calories 273 kcal, Carbohydrate 52 g, Protein 14 g, Fat 1 g, SaturatedFat 1 g, Sodium 686 mg, Fiber 11 g, Sugar 1 g, ServingSize 1 serving
FAST AND DELICIOUS BLACK BEAN SOUP
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
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
CREAMY BLACK BEAN SOUP
From Bush's Beans. Here is their description: "Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack. For a thinner soup, use only 2 cans of black beans."
Provided by KeeperAtHome
Categories Black Beans
Time 30m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
- Stir in broth and next 4 ingredients, stirring to loosen particles from bottom of dutch oven; cover and bring to a boil. Uncover, reduce heat to medium low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Cool 5 minutes.
- Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.
Nutrition Facts : Calories 236.4, Fat 5.2, SaturatedFat 0.9, Sodium 1793.3, Carbohydrate 34.8, Fiber 11.2, Sugar 5, Protein 14.4
CREAMY BLACK BEAN SOUP
This is an easy and forgiving recipe, so you can play around with it a lot. There are many variations all over Mexico: some with cream or milk, others with chicken broth or without it. Some also use dried peppers or fresh peppers.
Provided by Mely Martínez
Categories Soups
Time 30m
Number Of Ingredients 12
Steps:
- Chop the tomatoes and place in a blender along with the chopped onion and garlic. Process until you have a smooth sauce.
- Heat the olive oil in a medium saucepan and then pour the tomato sauce.
- Cook the tomato sauce over medium-high heat for about 7-8 minutes until it starts to boil.
- While the tomato sauce is cooking, puree the black beans and their broth in a blender or food processor until they have a fine texture.
- Pour the black bean puree into the saucepan and stir, mixing well. The puree has to have a very fine, silky texture. If you prefer, pass through a strainer to obtain the best results. If the soup is too thick, add the chicken broth a tablespoon at the time to get a creamy texture. Don't pour it all at once, since it could result in a watery soup. Season soup with salt and pepper.
- Simmer the soup, stirring frequently for about 15 minutes. Serve warm with your choice of toppings.
Nutrition Facts : ServingSize 1 bowl, Calories 206 kcal, Carbohydrate 23 g, Protein 11 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 976 mg, Fiber 8 g, Sugar 1 g
CREAMY BLACK BEANS
In Mexico, Frijoles de la Olla (slow cooked beans in a pot) are typically prepared in large clay pots over an open fire with pepper and spices. You can achieve similar results at home with a large pot or a pressure cooker!
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Soak the beans in a pot of water overnight. Drain.
- Heat the olive oil in the pot over medium heat. Add the onion, garlic, jalapeno and cumin and cook, stirring occasionally, about 5 minutes. Add the oregano and the beans, then add enough water to cover (about 9 cups). Increase the heat to medium high and bring to a boil, then reduce the heat to medium low, partially cover and cook, stirring occasionally, until the beans are just tender, about 3 hours.
- Add 2 teaspoons salt and simmer, uncovered, stirring occasionally, until the liquid is mostly absorbed, about 45 minutes. Season with salt. Let sit 15 minutes before serving; top with queso fresco and cilantro, if desired.
Nutrition Facts : Calories 322 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 651 milligrams, Carbohydrate 47 grams, Fiber 14.5 grams, Protein 17 grams, Sugar 8 grams
CREAM OF BLACK BEAN SOUP
There are many places to vary the recipe. It is a very rich soup with the addition of half and half cream, about a quart, at the final addition of vinegar and sherry. The soup is great as it appears above in the recipe without any changes, and gets even better the next day, and the next, in the fridge.
Provided by TishT
Categories Pork
Time 4h20m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in 5 qt dutch oven or heavy sauce pot over medium-high heat.
- Add bacon, onions, and celery and bring to a simmer.
- Reduce heat to medium.
- Cook, stirring occasionally,30-40 minutes until vegetables are very soft and lightly browned.
- Add garlic.
- Pick over beans,remove bad ones, rinse and drain.
- Add beans to pan with cayenne, cumin, and broth; bring everything to a boil over high heat.
- Reduce heat to simmer and cover.
- Cook until beans mash easily,about 3 hours.
- Skim fat from the soup and discard.
- Allow soup to cool slightly and then puree small portions at a time in food processor or blender.
- Soup must be cool enough not to crack the pitcher.
- Also, be sure to do in small batches Return soup to pan and cook over medium-high until very hot.
- Remove from heat, stir in vinegar and sherry.
- Serve with condiments.
Nutrition Facts : Calories 303.1, Fat 19.1, SaturatedFat 4.8, Cholesterol 15.4, Sodium 880.1, Carbohydrate 18.7, Fiber 5.2, Sugar 3.5, Protein 12
CONTEST-WINNING BLACK BEAN SOUP
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
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 17
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
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