Pantry Black Bean Soup Recipes

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PANTRY BLACK BEAN SOUP



Pantry Black Bean Soup image

This is an adapation of a recipe that was published in the book, Desperation Dinners by Beverly Mills and Alicia Ross

Provided by James Craig

Categories     Black Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon olive oil
1 medium onion, chopped
2 (15 ounce) cans black beans
garlic
1 (14 ounce) can chicken broth
1 can salsa flavored tomatoes
1 teaspoon dried thyme
3 bay leaves
1/2 teaspoon cumin
1 teaspoon vinegar
1 (15 ounce) can corn kernels, drained

Steps:

  • Heat oil in the soup pot on medium heat.
  • Add onions and cook for 3 minutes, stirring occasionally.
  • While onions brown slightly, pour 1 can of beans and juice into a large cereal bowl using the back of a serving sized spoon, mash the beans until they are broken up and pasty.
  • Add the garlic into the soup pot and cook 1 minute.
  • Raise the heat to high and add broth.
  • Both cans of beans and their juice, stir well.
  • Add tomatoes, thyme, bay leaves, cumin and vinegar and corn if desired.
  • Cover pot and bring to a boil.
  • Reduce heat to low and simmer for 8 minutes, or until ready to serve.
  • Stir often to prevent sticking.

(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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