Speedy Bean Soup Recipes
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
QUICK SPICY BLACK BEAN SOUP
Quick and spicy black bean soup.
Provided by Brandy Griffin Meiling
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
- Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
- Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.
Nutrition Facts : Calories 276.6 calories, Carbohydrate 50.3 g, Cholesterol 4.5 mg, Fat 3.2 g, Fiber 13.6 g, Protein 13.1 g, SaturatedFat 0.5 g, Sodium 1507.5 mg, Sugar 5 g
QUICK BLACK BEAN SOUP
Quick and easy black bean soup. Substitute vegetable broth for chicken broth and omit sour cream to make vegetarian.
Provided by Jenny Wells
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Drain some of the liquid from 2 cans black beans.
- Put 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan and add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook for 15 minutes.
- Put 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top with 1 tablespoon sour cream.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 61.8 g, Cholesterol 9.9 mg, Fat 4.4 g, Fiber 15.9 g, Protein 16.7 g, SaturatedFat 2.1 g, Sodium 2176.5 mg, Sugar 0.8 g
SPEEDY BLACK BEAN SOUP
This is fast and easy, tastes even better the day after you make it, and you can embellish it with shredded cheese, crushed tortilla chips, salsa...the options are endless! I wish I could remember where I got it; seems like I've always had it! I like to add a little chipotle powder to "kick it up" a bit! I'm guessing at how many this will serve...because I'm not good at sharing!
Provided by SinginChef
Categories Black Beans
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil and cook onions until slightly brown, stirring occasionally.
- Add one can black beans and smash them - I use a potato masher!
- Raise heat to high and add broth and 2nd can of beans, leaving them whole.
- Stir well and add remaining ingredients.
- Stir again, cover, and bring to boil.
- Reduce to low and simmer to let flavors blend, 8-10 minutes, stirring often.
- Remove bay leaves and serve!
Nutrition Facts : Calories 411, Fat 3.4, SaturatedFat 0.6, Sodium 839, Carbohydrate 78, Fiber 21.3, Sugar 1.3, Protein 23.4
QUICK BEAN SOUP
A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings (about 2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.
Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.
QUICK AND EASY BAKED BEAN SOUP
I needed an easy way to use up some cans of baked beans (which I don't like as a side dish) so I came up with this soup. Tasty and speedy! I used some left over grilled pork loin and it was delicious. I imagine you could use ham, chicken or bacon with similar results.
Provided by LousyChef
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large soup pot.
- Fry onion, carrot, celery, garlic and meat for about 5 minutes, until tender.
- Add the rest of the ingredients except extra water, and simmer for 20 minutes.
- Add additional water to desired consistency. I liked mine more like a stew. You may like yours more soupy. It does thicken up!
- Goes great with grilled cheese sandwiches or cornbread muffins.
QUICK BLACK BEAN SOUP
Provided by Mary Vaughan
Categories Soup/Stew Bean Onion Quick & Easy Summer Bon Appétit Arizona
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium heat. Add onion, garlic and thyme; sauté until onion is golden, about 8 minutes. Add beans, reserved 1 cup bean liquid, broth, tomatoes with juices, cumin and hot pepper sauce. Bring soup to boil. Reduce heat to medium-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes.
- Working in 2 batches, purée 2 1/2 cups soup in blender until smooth. Mix purée back into soup in pot. Season with salt and pepper. Ladle soup into bowls.
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