Southwestern Black Bean Soup Recipes

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SOUTHWESTERN BEAN SOUP



Southwestern Bean Soup image

When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

1 large onion, chopped
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1-1/2 cups fresh or frozen corn
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

  • In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.

SOUTHWEST BLACK BEAN SOUP



Southwest Black Bean Soup image

A friend brought this recipe to a gathering, and it's been a hit with my family ever since! I use brown rice for more fiber and whole grain goodness. -Jill Heatwole, Pittsville, Maryland

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 medium sweet red pepper, chopped
2 celery ribs, chopped
1 small onion, chopped
1 tablespoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
3/4 teaspoon ground cumin
1-1/2 cups cooked instant brown rice
6 tablespoons reduced-fat sour cream

Steps:

  • In a large nonstick saucepan, saute the pepper, celery and onion in oil until tender. Add the beans, broth, tomatoes, chilies and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until thickened., Divide rice among six soup bowls; top with soup and sour cream.

Nutrition Facts : Calories 273 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 655mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 9g fiber), Protein 12g protein. Diabetic Exchanges

SOUTHWEST BLACK BEAN CHICKEN SOUP



Southwest Black Bean Chicken Soup image

The mix of flavors and textures in this soup are a treat. Its great for the slow cooker on busy days. I serve it with corn muffins and a dollop of sour cream.

Provided by Beth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 8h15m

Yield 8

Number Of Ingredients 14

1 pound cooked dark meat chicken
3 (15.5 ounce) cans black beans, drained and rinsed
2 (14 ounce) cans chicken broth
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15.25 ounce) can whole kernel corn
½ large onion, chopped
½ cup chopped jalapeno peppers
2 cloves garlic, chopped
2 ½ teaspoons chili powder
2 teaspoons red pepper flakes
2 teaspoons ground cumin
1 teaspoon ground coriander
salt and ground black pepper to taste
½ cup sour cream, or to taste

Steps:

  • Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

Nutrition Facts : Calories 388.6 calories, Carbohydrate 43.7 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 14.1 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1740.5 mg, Sugar 2.9 g

SOUTHWESTERN BLACK BEAN SOUP



Southwestern Black Bean Soup image

This is an adaptation of a Weight Watchers recipe and it is delicious! I make this all the time because it is easy, inexpensive and healthy (you can omit or use reduced fat cheese and sour cream).

Provided by Schmutzarella

Categories     Black Beans

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1 large white onion, chopped
4 garlic cloves, minced
1 stalk celery, diced
2 serrano peppers, minced (can substitute jalapeno or other peppers)
3 teaspoons cumin
3 teaspoons chili powder
1/2 teaspoon black pepper
2 (16 ounce) cans chicken broth
2 (16 ounce) cans black beans, drained
3 tablespoons fresh lime juice
1/2 cup sour cream
1/2 cup cheddar cheese, grated
1/4 cup fresh cilantro, to garnish
1 lime, sliced, to garnish

Steps:

  • In a large pan, saute onion, garlic, celery and Serrano peppers until tender, about 5 minutes.
  • Add cumin, chili powder and pepper to coat onion mixture.
  • Add beans and chicken broth reduce at a low boil until sauce thickens, about 15-20 minutes.
  • Add fresh lime juice.
  • Serve topped with grated cheese and sour cream and garnish with cilantro and lime slices.

Nutrition Facts : Calories 505.9, Fat 23.9, SaturatedFat 8.8, Cholesterol 27.5, Sodium 901.4, Carbohydrate 51.1, Fiber 16.6, Sugar 3.4, Protein 25.2

BLACK BEAN STOUP AND SOUTHWESTERN MONTE CRISTO SANDWICHES



Black Bean Stoup and Southwestern Monte Cristo Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 25

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, chopped
3 ribs celery with greens, chopped
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 fresh bay leaf or 1 large dried bay leaf
1 red bell pepper, seeded and chopped
Four 15-ounce cans black beans
2 to 3 tablespoons plus 2 teaspoons hot sauce
2 tablespoons ground cumin, a couple of palmfuls
1 1/2 teaspoons ground coriander, 1/3 palmful
Salt and freshly ground black pepper
4 cups chicken or vegetable stock
One 15-ounce can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes
1/2 lime, juiced
8 slices white sandwich bread
1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whatever you have on hand
8 slices baked honey ham, from the deli counter
8 slices pepper jack cheese, from the deli counter
8 slices smoked turkey, from the deli counter
2 eggs, beaten
Splash of milk
1 tablespoon unsalted butter
1/2 cup sour cream
2 to 3 scallions, chopped

Steps:

  • Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf.
  • While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through.
  • Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching.

SOUTHWESTERN BLACK BEANS



Southwestern Black Beans image

This side dish is low in calories and fat and a quick way to dress up black beans, which are a good source of fiber and protein. Try it with pinto beans as well.

Provided by Food Network Kitchen

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons peanut oil
1 small jalapeno pepper with some seeds, minced
1 large clove garlic, minced
One 15-ounce can black beans, rinsed and strained
1/2 teaspoon finely chopped fresh oregano
Kosher salt
2 teaspoons to 1 tablespoon fresh lime juice
2 tablespoons roughly chopped fresh cilantro
Zest of 1/2 lime, optional

Steps:

  • Heat the oil in a medium saucepan over medium-high heat. Add the jalapeno and garlic and cook, stirring, until fragrant, about 30 seconds. Add the beans, 1/3 cup water, oregano and 1/8 teaspoon salt and cook, stirring, until most of the liquid is evaporated, about 3 minutes. Remove from the heat, stir in the lime juice and adjust seasoning. Transfer to a serving bowl, sprinkle with the cilantro and lime zest if using and serve.

Nutrition Facts : Calories 210 calorie, Fat 6 grams, SaturatedFat 1 grams, Sodium 780 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 10 grams, Sugar 1 grams

SOUTHWESTERN BLACK BEAN STEW



Southwestern Black Bean Stew image

A mild stew with a flair, from the southwest.

Provided by Lanay Bien

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Yield 6

Number Of Ingredients 8

1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, undrained
1 (6 ounce) can tomato paste
1 ½ cups water
½ cup sour cream
2 (8 ounce) packages shredded Cheddar cheese

Steps:

  • In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
  • In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

Nutrition Facts : Calories 635.1 calories, Carbohydrate 33.5 g, Cholesterol 132.7 mg, Fat 38.9 g, Fiber 6.3 g, Protein 38.7 g, SaturatedFat 21.9 g, Sodium 1596.4 mg, Sugar 7 g

SWEET SOUTHWESTERN BLACK BEAN SOUP



Sweet Southwestern Black Bean Soup image

Easy, low fat, and delish black bean soup! Created for the first time today (1/16/09). My very first posted recipe!

Provided by Nifferlicious

Categories     Black Beans

Time 50m

Yield 8 1 cup servings, 6-8 serving(s)

Number Of Ingredients 10

1/2 cup onion
3 tablespoons minced garlic
2 (14 ounce) cans chicken broth
1 1/2 teaspoons cumin
1/2 teaspoon cinnamon
1 1/2 teaspoons chili powder
1 tablespoon cilantro
2 (15 1/4 ounce) cans black beans
1 (14 1/2 ounce) can chili-ready tomatoes or 1 (14 1/2 ounce) can diced tomatoes
1 (15 1/4 ounce) can corn

Steps:

  • Spray pan with non-stick spray. Dice onion, add to pan. Add garlic.
  • Cook on medium-high heat until onion is translucent.
  • Add chicken broth, cumin, cinnamon, chili powder, cilantro, and diced tomatoes. Reduce to medium heat.
  • Add drained corn and black beans.
  • Simmer for 30 minutes to an hour. (the longer the better!).

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