BLACK BEAN SOUP
You can have this warming veggie-rich black bean soup ready to go in 30 minutes.
Provided by Jennifer Segal
Categories Soups
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
- Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
- Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.
- Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.
- Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)
Nutrition Facts : ServingSize about 2 cups, Calories 475, Fat 14g, Carbohydrate 66g, Protein 27g, SaturatedFat 4g, Sugar 5g, Fiber 21g, Sodium 424mg, Cholesterol 10mg
THE BEST BLACK BEAN SOUP
Our black bean soup is hearty, warm, comforting and bursting with flavor. All you need are a few simple pantry ingredients, some veggies, and done! Bonus: it tastes even better the second day ( if you have leftovers, that is... )
Provided by Vicky & Ruth
Categories soup
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot. Add the celery, red bell pepper, carrot, onion, garlic and tomato paste cook over medium-high until they start to soften, about 5 minutes
- Add the chili powder, smoked paprika, cumin, salt and red pepperflakes and continue cooking for an additional 3-4 minutes. Add a cup of the water or vegetable broth, and cook for another 2-3 minutes
- Add the black beans with their liquid, the remaining 2 cups of water or vegetable broth and the brown rice. Bring to a boil and simmer for 20 -30 minutes, or until rice is cooked and all the veggies are tender (the longer you cook the soup, the better it will taste)
- Add a little more water, if you want the soup to be less thick, but don't add too much or it will water down the flavor
Nutrition Facts : ServingSize 1 1/2 cups, Calories 351 calories, Sugar 6.7, Sodium 1,477.7, Fat 8.3, SaturatedFat 1.3, UnsaturatedFat 6.5, Carbohydrate 56.1, Fiber 18.6, Protein 15.5
PICANTE BLACK BEAN SOUP
Make and share this Picante Black Bean Soup recipe from Food.com.
Provided by Queenkungfu
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon over medium high heat until crisp.
- Remove to paper towels; set aside.
- Add onion and garlic to drippings.
- Cook and stir for 3 minutes.
- Add beans, broth, water, 3/4 cup picante sauce, salt and oregano.
- Cover and simmer 20 minutes.
- Ladle into soup bowls; dollop with sour cream.
- Sprinkle with bacon.
- Serve with crackers or tortilla chips.
Nutrition Facts : Calories 177.6, Fat 6.1, SaturatedFat 1.8, Cholesterol 8.2, Sodium 772.1, Carbohydrate 21.9, Fiber 7.4, Sugar 1.6, Protein 10
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
HEARTY CUBAN BLACK BEAN SOUP
Make and share this Hearty Cuban Black Bean Soup recipe from Food.com.
Provided by KathyP53
Categories Cuban
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beans in a heavy pot. Add enough cold water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, ans simmer until beans are tender, adding more water by cupfuls as needed to cover beans, 1 1/2 to 2 hours. Drain beans.
- Heat same pot over medium heat. Add chorizo and bacon and cook until chorizo is brown and bacon is crisp, stirring frequently and breaking up chorizo with back of spoon, about 10 minutes. Add onion and next 4 ingredients. Cook until onion is translucent, stirring frequently about 5 minutes. Add 4 cups broth, tomatoes with juice, and beans. Bring to boil, reduce heat to medium, and simmer 20 minutes for flavors to blend. Cool slightly.
- Working batches, coarsely puree soup in processor using on/off turns. Return puree to pot, adding more broth as needed for desired consistency. Can be made ahead to this point. Refrigerate uncovered until cold, then cover and keep chilled.
- Bring soup to boil. Add sherry; reduce heat to medium and simmer 3 minutes. Stir in 1/2 cup chopped cilantro. Season to taste with salt and pepper.
- Place large spoonful salsa in each of 6 large bowls. Ladle soup over salsa. Serve, passing additional salsa, chopped cilantro, sour cream, guacamole, and chili powder alongside.
Nutrition Facts : Calories 664.3, Fat 33.8, SaturatedFat 11.7, Cholesterol 59, Sodium 983.6, Carbohydrate 57.1, Fiber 12.9, Sugar 5.3, Protein 34
PICO DE GALLO BLACK BEAN SOUP
Everyone at my table goes for this feel-good soup. It is quick when you're pressed for time and beats fast food, hands down. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.
Nutrition Facts : Calories 241 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.
BLACK BEAN AND SALSA SOUP
This soup is one of those last minute things I tossed together one night. It's very simple and it takes about 5 minutes to put together.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
- Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
- Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 34.5 g, Cholesterol 6.3 mg, Fat 5 g, Fiber 12.9 g, Protein 13.3 g, SaturatedFat 1.9 g, Sodium 1216.1 mg, Sugar 3.2 g
PICANTE CHICKEN STEW
A good year round stew, but really good on a cold day. Easy to make and everyone loves it. Serve with flour tortillas if desired.
Provided by Tonie McElroy
Categories World Cuisine Recipes Latin American Mexican
Yield 12
Number Of Ingredients 7
Steps:
- In a large pot combine the chicken, tomatoes with green chile peppers, potatoes, sausage, salt, pepper, garlic powder and water to cover. Put heat on medium low, stir all together and let simmer 1 1/2 to 2 hours or until potatoes are cooked through and tender.
Nutrition Facts : Calories 222.2 calories, Carbohydrate 24.3 g, Cholesterol 35.7 mg, Fat 8.4 g, Fiber 3 g, Protein 12.5 g, SaturatedFat 3 g, Sodium 588.8 mg, Sugar 2.2 g
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