SPICY BLACK BEAN SOUP
A splash of sherry enhances this hearty, easy-to-make black bean soup. For a milder flavor, remove the ribs and seeds from the jalapeno before dicing. -Tia Musser, Hudson, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.
Nutrition Facts : Calories 154 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 556mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein.
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
SPICY RED BEAN SOUP
This is a hearty soup served by my grandmother at many family gatherings. It is an absolute favorite. Tastes even better the next day! It is made with linguica, which is a slim Portuguese sausage heavily flavored with garlic. Linguica can be found in Latin American markets and many supermarkets.
Provided by Scotty Carreiro
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, combine the oil and the onion. Saute for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well. Cut the linguica and chourico into 3 inch pieces and add to the soup.
- In a food processor or blender, puree the beans in small batches and add to the pot. Reduce heat to low and simmer for 2 to 3 hours. Add the potatoes and simmer for another hour. Break the spaghetti into 3 to 4 inch pieces, add to the pot and simmer for another 15 minutes, or until spaghetti is tender.
Nutrition Facts : Calories 386.6 calories, Carbohydrate 41.3 g, Cholesterol 35.9 mg, Fat 17.6 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 5.9 g, Sodium 1283.2 mg, Sugar 7.9 g
SPICY BLACK BEAN SOUP
Provided by Valerie Bertinelli
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
CREAMY WHITE BEAN SOUP WITH SPICY PAPRIKA OIL
As easy as it is fast, this simple blended white bean soup relies upon cheap staples like canned beans, stock, garlic, olive oil, shallots and dried herbs. An artful drizzle of paprika oil enlivens it. While the soup simmers, toast red-pepper flakes and smoked paprika in olive oil to make a vibrant red sauce inspired by Chinese chile oil. The soup is great before blending - it's more like a stew - but purées to a creamy white. You could top the soup with sautéed quartered button mushrooms, roasted vegetables or toasted croutons, but the paprika oil provides deep flavor, and is the only garnish you truly need.
Provided by Alexa Weibel
Categories dinner, weekday, soups and stews, main course
Time 30m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 14
Steps:
- Prepare the soup: In a large pot, heat 1/4 cup oil over medium. Add the shallots, celery, garlic, Italian seasoning, fennel seeds (if using) and rosemary (if using); season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes, reducing the heat to medium-low if needed to avoid browning the vegetables.
- Add the stock and rinsed beans, and bring to a boil over high. Once the mixture comes to a boil, cook over medium-high until flavors meld and stock thickens, about 15 minutes.
- While the soup cooks, prepare the paprika oil: Heat 1/3 cup oil in a small skillet over the lowest heat on your smallest burner. Add the paprika and red-pepper flakes and cook, stirring frequently, just until toasted and flavors bloom, 1 to 2 minutes. Strain, discarding flakes, then set paprika oil aside.
- Working in batches if needed, transfer the soup to a blender and purée until smooth, adding half-and-half or almond milk to thin to desired consistency. Season to taste with salt and pepper.
- Divide among bowls and drizzle with strained paprika oil to serve.
SPICY CHILLI BEAN SOUP
There's minimal prep time to make this hearty vegetarian stew, which works just as well as an easy dinner or packed in a flask for lunch
Provided by Chelsie Collins
Categories Dinner, Lunch, Soup, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
- Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
- Serve in bowls topped with a small pile of tortilla chips and a lime wedge.
Nutrition Facts : Calories 157 calories, Fat 4 grams fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
SPICY BAKED BEAN SOUP
This quick soup is healthy too! It's vegetarian as it stands, but you could add leftover cooked ham to make it more hearty.
Provided by Lennie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, combine beans, tomatoes, corn, water and all spices.
- Bring to a boil, reduce heat to a simmer, and let bubble for about 10 minutes, stirring occasionally.
- Taste, add salt and pepper if you wish, or any additional seasonings.
- Spoon soup into serving bowls, top with a spoonful of sour cream, and sprinkle some green onions over sour cream.
Nutrition Facts : Calories 275.3, Fat 8.1, SaturatedFat 4.1, Cholesterol 12.7, Sodium 981.1, Carbohydrate 49.5, Fiber 8.6, Sugar 17.9, Protein 9.8
SPICY TURKEY BEAN SOUP
All you have to do is add the ingredients to the slow cooker and let them cook! Nothing could be simpler. -Gary Fenski, Huron, South Dakota
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through.
Nutrition Facts : Calories 322 calories, Fat 5g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 1283mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 9g fiber), Protein 30g protein.
SPICY BEAN SOUP
A spicy, warming soup thats great for everyone to enjoy and simple to make.Great for cold weather lunches.
Provided by 5-bake-girl-5
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the oil, onion and garlic in a large pan and sweat through for 5 mins. Then, off the heat add the chilli powder, cumin, chilli flakes and dried corriander.Stir well and then return to the heat.
- Add the chopped tomatoes, chilli beans, stock pot, tomato puree and half the corriander.Simmer for 10 minutes.
- Once simmered, blend with a stick blender until smooth.Add the amount of water required to make a consistency to your liking and stir through the remaining corriander.
- Heat through and serve with a blob of creme fraich and a sprinkling of chilli powder on each.
- Great with warmed ciabatta.
NEW ORLEANS SPICY BEAN SOUP
Make and share this New Orleans Spicy Bean Soup recipe from Food.com.
Provided by TheGrumpyChef
Categories For Large Groups
Time 5h30m
Yield 14 serving(s)
Number Of Ingredients 14
Steps:
- In large no-stick pot, combine the water, ham hock, and bay leaf. Bring to a boil over med-high heat. Reduce the heat to med-low, cover, and simmer for 1 hour. Uncover and simmer for 30 minutes.
- Strain into a large bowl. Discard the bay leaf. Remove the meat from the bone. Trim off all visible fat and cut the meat into small dice. Set aside about 3/4 cup of the meat; reserve any remainder for another use. Defat the Stock.
- Wash the pot with soapy water and rinse. Return the stock to pot.
- Add the beans, onions, celery, carrots, red peppers, parsley, cilantro, cumin, oregano, Creole seasoning, and garlic. Set over med-high heat and bring almost to a boil. Reduce the heat to low, cover and simmer for 2 1/2 to 3 hours, or until the beans are tender.
- Transfer 4 cups of the soup to a blender or food processor. Puree, then stir back into the soup. If the soup is not thick enough, continue pureeing in 1-cup batches until the soup is the desired consistency. (May also use a hand blender in this step.) Stir in the reserved ham. Season to taste with the hot-pepper sauce.
Nutrition Facts : Calories 126.2, Fat 0.7, SaturatedFat 0.1, Sodium 19.1, Carbohydrate 23.3, Fiber 8.8, Sugar 2.7, Protein 7.9
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