Premium Black Bean Soup Recipes

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CONTEST-WINNING BLACK BEAN SOUP



Contest-Winning Black Bean Soup image

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

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 17

3 cans (15 ounces each) black beans, rinsed and drained, divided
3 celery ribs with leaves, chopped
1 large onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
3 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1 teaspoon Louisiana-style hot sauce
1/4 teaspoon pepper
1 bay leaf
1 teaspoon lime juice
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions

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

PREMIUM BLACK BEAN SOUP



Premium Black Bean Soup image

A very good, simple vegetarian black bean soup. Originally came from back of a box of Premium Saltines (hence the name). The recipe originally called for chicken broth, but I use vegetable broth to make it vegetarian.

Provided by Bill Woodward

Categories     Black Beans

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

1 medium yellow onion, chopped
1 tablespoon ground cumin
1 tablespoon vegetable oil
3 (16 ounce) cans black beans, undrained
1 (14 1/2 ounce) can vegetable broth
1 (24 ounce) jar salsa
1 lime, juice of

Steps:

  • In a 4 quart saucepan, cook onion and cumin over medium heat until onion is tender.
  • Add 2 cans black beans and vegetable broth to the pot. Puree with a stick blender.
  • Stir in remaining black beans, salsa, and lime juice.
  • Bring to a boil, reduce heat to low, and simmer uncovered for 30 minutes.

Nutrition Facts : Calories 169.7, Fat 2.2, SaturatedFat 0.3, Sodium 449.9, Carbohydrate 29.7, Fiber 10, Sugar 2.8, Protein 10.1

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Valerie Bertinelli

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained
Fresh cilantro sprigs, for serving
Sour cream, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.

BLACK BEAN SOUP



Black Bean Soup image

Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. Like the onion soup, you'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor.

Provided by Dave Lieberman

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 15

10 slices bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime
Thinly sliced scallions, for garnish
Sour cream, for garnish
Grated cheddar, for garnish

Steps:

  • Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
  • Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

BLACK BEAN SOUP RECIPE



Black Bean Soup Recipe image

Delight in the zesty flavor of our Black Bean Soup Recipe. The "zip" in this easy-to-make Black Bean Soup Recipe comes from the onions, garlic, cumin, salsa and crushed red pepper.

Provided by My Food and Family

Categories     Spices

Time 50m

Yield 9 servings, 1 cup each

Number Of Ingredients 10

3 cans (15.5 oz. each) black beans, divided
2 Tbsp. oil
1 onion, chopped
4 cloves garlic, minced
1 Tbsp. ground cumin
1/4 tsp. crushed red pepper
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa
2 Tbsp. fresh lime juice
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Rinse 2 cans of beans; blend in blender until smooth. Rinse remaining can of beans; reserve for later use.
  • Heat oil in large saucepan on medium heat. Add onions, garlic, cumin and crushed pepper; stir. Cook 3 min. or until onions are crisp-tender, stirring frequently. Add puréed beans, broth, salsa, lime juice and reserved (whole) beans; mix well. Bring to boil, stirring frequently. Simmer on medium-low heat 30 min., stirring occasionally.
  • Serve topped with sour cream.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 810 mg, Carbohydrate 22 g, Fiber 8 g, Sugar 4 g, Protein 6 g

BEST BLACK BEAN SOUP



Best Black Bean Soup image

This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)

Provided by Julia Moskin

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 2h

Yield 10 servings

Number Of Ingredients 21

1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado

Steps:

  • Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
  • In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
  • Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
  • Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
  • Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
  • Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
  • Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
  • Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

CLASSIC BLACK BEAN SOUP



Classic Black Bean Soup image

Enjoy your dinner with this black bean soup - perfect for a tasty meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h10m

Yield 6

Number Of Ingredients 17

1 1/4 cups dried black beans, sorted, rinsed
1 tablespoon olive oil
3 cups chopped onions (3 large)
1 cup chopped red bell pepper
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
4 cloves garlic, finely chopped
2 cans (14 oz each) vegetable broth
2 cups water
2 tablespoons fresh lime juice
1 teaspoon red pepper sauce
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
3 tablespoons shredded Monterey Jack cheese
2 tablespoons finely chopped onion
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 210, Carbohydrate 34 g, Fat 1/2, Fiber 11 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg

BLACK BEAN SOUP



Black Bean Soup image

I know you'll come to really on this recipe like I have. It's loaded with beans, meat and flavor for a really stick-to-the-ribs meal.-Joy Rackham, Chimacum, Washington

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 17

4 cups (2 pounds) dried black beans
2 celery ribs, chopped
1 medium onion, chopped
1/2 cup chopped green pepper
1 tablespoon canola oil
3 garlic cloves, minced
2 smoked ham hocks
7 cups water
2 cans (4 ounces each) chopped green chilies
2 teaspoons chicken bouillon granules
1/2 teaspoon sugar
3 bay leaves
1 teaspoon chili powder
1 teaspoon ground cumin
Pinch pepper
1 pound fresh kielbasa or Polish sausage links
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • Soak beans according to package directions. Drain and rinse beans, discarding liquid., In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender., Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup., Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves.

Nutrition Facts : Calories 434 calories, Fat 15g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 648mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 13g fiber), Protein 24g protein.

HEALTHY & HEARTY BLACK BEAN SOUP RECIPE BY TASTY



Healthy & Hearty Black Bean Soup Recipe by Tasty image

Here's what you need: olive oil, onion, celery, carrot, red bell pepper, garlic, jalapeño pepper, salt, pepper, cumin, black beans, vegetable stock, bay leaf, avocado, queso fresco, fresh cilantro, tortilla chip

Provided by Jordan Kenna

Categories     Lunch

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot, chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded, diced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cumin
60 oz black beans, 4 cans, drained, rinsed
4 cups vegetable stock
1 bay leaf
avocado, chopped, to serve
queso fresco, crumbled, to serve
fresh cilantro, chopped, to serve
tortilla chip, crumbled, to serve

Steps:

  • Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
  • Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
  • Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
  • Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
  • Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
  • Remove the bay leaf. Transfer about 4 cups (900 g) of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
  • Pour blended soup back into the pot and mix to incorporate.
  • Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 865 calories, Carbohydrate 89 grams, Fat 46 grams, Fiber 21 grams, Protein 18 grams, Sugar 14 grams

EASY AND SUPER DELICIOUS BLACK BEAN SOUP



Easy and Super Delicious Black Bean Soup image

This black bean soup is not only super delicious, it's also super quick to make and requires very few ingredients! A favorite for my whole family.

Provided by theveghead

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 20m

Yield 2

Number Of Ingredients 6

1 (15 ounce) can black beans, rinsed and drained
½ cup mild salsa
½ cup vegetable broth
¼ teaspoon salt, or to taste
¼ cup shredded Cheddar cheese
1 tablespoon sour cream, or to taste

Steps:

  • Thoroughly mash black beans in a small bowl. Stir salsa into the beans; transfer mixture to a small saucepan and place over medium heat. Pour vegetable broth into the saucepan; stir. Bring the liquid to a simmer and cook until the liquid reduces slightly and thickens to your preferred texture, 10 to 15 minutes.
  • Season the soup with salt. Sprinkle Cheddar cheese over the soup and stir to melt. Continue to cook until heated through, 1 to 2 minutes more. Divide between 2 bowls and top each portion with a dollop of sour cream.

Nutrition Facts : Calories 290.7 calories, Carbohydrate 41 g, Cholesterol 18 mg, Fat 7 g, Fiber 15.9 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1701.7 mg, Sugar 2.8 g

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From houseofyumm.com


BLACK BEAN SOUP RECIPE - SOUFFLE BOMBAY
2021-02-19 Instructions. Rinse your beans in a colander, place them in a large pot and cover with water plus an additional 2-3 inches of water. Set on your cool stove or counter and allow them to soak overnight or for at least 8-10 hours. Drain your beans and set aside. In your large pot, saute your bacon until almost crisp.
From soufflebombay.com


HOW TO MAKE THE BEST BLACK BEAN SOUP THAT YOUR FAMILY WILL LOVE
2017-04-25 Once boiling stir and lower temperature to lowest heat setting. Cover pot and simmer for approximately 3 hours or until beans are tender, making sure to stir once an hour. Do not discard liquid from beans. When beans are tender heat a large frying pan over medium/high heat. Add oil and sauté onions until sweating.
From thefedupfoodie.com


CREAMY BLACK BEAN SOUP RECIPE - THE WANDERLUST KITCHEN
2013-06-02 Instructions. 1.Reserve ½ cup of the whole black beans outside of the pot. 2.Bring the remaining beans, chicken broth, water, carrot, cumin, chili powder, and garlic powder to a simmer over medium heat, stirring occasionally. 3.After about five minutes, reduce the heat to low and transfer the contents of the pot to a blender.
From thewanderlustkitchen.com


BLACK BEAN SOUP RECIPE - LOVE AND LEMONS
2020-10-20 Instructions. Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.
From loveandlemons.com


BEST VEGAN BLACK BEAN SOUP - RUNNING ON REAL FOOD
2021-03-07 Add the onion, carrot, celery, garlic, jalapeno and bell pepper to a large soup pot with a splash of the vegetable broth and cook for 6-7 minutes until fragrant and softened. Step 2. Add the Herbs & Spices. Stir in the cumin, oregano and chili powder and cook for a few more minutes. Step 3.
From runningonrealfood.com


BLACK BEAN SOUP RECIPE | EATINGWELL
Step 1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Add chili powder and cumin and cook, stirring, 1 minute more. Add beans, water, salsa and salt. Bring to a boil; reduce heat and simmer for 10 minutes.
From eatingwell.com


EASY BLACK BEAN SOUP RECIPE (JUST 20 MINUTES!) - KYLEE COOKS
2018-12-04 Heat oil in large saucepan over medium heat. Add onions and cook, stirring, until onions are softened, about 5 minutes. Add the garlic and cumin, cook another minute. Add beans, broth, water, salt/pepper and cayenne. Bring to a boil then reduce heat and simmer for 10-15 minutes. Remove from heat and let cool 5 minutes.
From kyleecooks.com


BLACK BEAN SOUP - THE PIONEER WOMAN
2014-04-14 Turn off the heat, cover the pot and allow the beans to sit for 1 hour. Drain the beans and rinse them with cold water. In a medium pot, add beans, chicken stock, water, onions, and bell peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours. At that time, add salt, chili powder, and cumin and stir.
From thepioneerwoman.com


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