30 MINUTE BLACK BEAN AND TOMATO SOUP
Fast, delicious, hearty, and filling, 30 Minute Black Bean and Tomato Soup is a perfect weeknight dinner fix! This soup is a great crowd-pleasing, comforting dish. Unlike most soups which are served during colder temperatures, this soup is great all year long!
Provided by Lord Byron's Kitchen
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- In a large heavy-bottomed pot, over medium heat, add the olive oil and onion. Saute for 5 minutes until onion is beginning to caramelize.
- Add garlic and stir into the onions. Saute for 2 minutes.
- Add the black beans, tomatoes, cumin, bouillon cube, water, dried red chili flakes, Worcestershire sauce, salt, and ground black pepper. Stir well to combine.
- Lower heat to medium-low. Place a lid on the pot and cook for 15 minutes, stirring once half way through.
- Remove the pot from the heat and either puree the soup using a hand-held immersion blender, or transfer the soup to a blender and puree in batches.
- Return the pureed soup to the burner and simmer for five more minutes.
- When ready to serve, top with sour cream, cheese, avocado and green onions. (Optional)
- Serve with your favourite tortilla chips.
Nutrition Facts : Calories 361 kcal, Carbohydrate 50 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 561 mg, Fiber 16 g, Sugar 3 g, ServingSize 1 serving
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
BLACK BEAN AND TOMATO SOUP
This is a modified version of a recipe that I found on another site. Either canned or cooked black beans can be used. This soup freezes well and I usually double or triple the recipe to have enough to freeze for later.
Provided by judy2304
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Place 1 can black beans and chicken broth into a blender. Cover and puree until smooth.
- Heat a large saucepan coated with cooking spray over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Stir remaining 1 can black beans and liquid, tomatoes, yogurt, lime juice, cumin, red pepper flakes, and pureed beans into onion mixture; bring to a boil. Reduce heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally. Garnish with cilantro to serve.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 42.3 g, Cholesterol 2.2 mg, Fat 1.5 g, Fiber 15.9 g, Protein 15.7 g, SaturatedFat 0.5 g, Sodium 1142.6 mg, Sugar 2.5 g
BLACK BEAN AND ROASTED TOMATO SOUP
Categories Soup/Stew Food Processor Bean Tomato Vegetable Roast Vegetarian Yogurt Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
- Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
EASY BLACK BEANS AND TOMATOES
A quick side dish to serve with fish tacos or grilled chicken; serve in small bowls or use slotted spoon to plate alongside fish tacos or grilled chicken.
Provided by Liz Eck
Categories Side Dish Beans and Peas
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 23.6 g, Fat 0.7 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 426.1 mg, Sugar 2.8 g
TOMATO BEAN SOUP
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."-Diane Antonioli, Marmora, New Jersey
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. , Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts : Calories 234 calories, Fat 7g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 849mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 9g fiber), Protein 13g protein.
PLANT-BASED BLACK BEAN TACO SOUP
This meatless, taco-flavored soup is loaded with bean protein and robust flavor from the combination of spices and fire-roasted tomatoes.
Provided by CookingWithShelia
Categories Vegetarian Soup
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
- Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 48 g, Fat 6.1 g, Fiber 16.3 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 1568.2 mg, Sugar 5.7 g
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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