Spicy Black Bean Soup From Scratch Recipes

SPICY BLACK BEAN SOUP

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.

BLACK BEAN SOUP FROM SCRATCH

Steps:

• Wash beans; place into a 6-quart stockpot with water to cover and let soak for 8 hours.
• Rinse and drain beans. Bring drained beans, 3 quarts water, and chicken bouillon to a boil in the pot over high heat. Cover, reduce heat to low, and simmer for 3 hours. Do not drain.
• Blend onion and bell pepper in a food processor until smooth.
• Heat oil in a large skillet over medium-high heat. Saute garlic in the hot oil for 1 minute. Add onion mixture and cook, stirring constantly, for 4 minutes. Stir mixture into beans. Add sugar, oregano, cumin, salt, and pepper. Let simmer, uncovered, until beans are tender and soup is thickened, 1 1/2 to 2 hours. Garnish with minced onion.

SPICY BLACK BEAN SOUP FROM SCRATCH

Steps:

• In a large heavy pot, heat oil over medium heat. Sauté carrots, onions and garlic, stirring occasionally, for 10-12 minutes, until soft and fairly dry. Don't brown. Add sherry and cook until it is fully absorbed, a minute or two. Add jalapeños, chipotle chilies, adobo sauce and cumin. Cook, stirring, for a minute or so.
• Add beans, stock, oregano and bay leaves. Bring to a boil. Lower to a simmer and cook uncovered for 1 ½ - 2 hours, until the beans are tender. If the broth gets too thick, add a little water from time to time. After one hour of cooking, add 1 teaspoon of salt.
• Finish the soup: Depending on how thin the broth is, you may choose to purée or mash some of the soup to create a thicker, creamier broth. I like to purée about 1/3 of the soup, right in the pot, using an immersion blender. A potato masher also works well.
• Taste and correct seasoning with salt and pepper. Add a teaspoon or two of red wine vinegar to brighten the flavors. For more heat, stir in more adobo sauce.
• Serve soup hot in deep bowls garnished with your favorite toppings.

SPICY SLOW COOKER BLACK BEAN SOUP

Steps:

• Drain black beans, and rinse.
• Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
• Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.

SPICY BLACK BEAN SOUP

Steps:

• In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapenos and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 1/2 cups bean mixture to an airtight container. Let cool, then refrigerate, and save for Mushroom and Black Bean Tortilla Casserole.
• In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapenos, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).
• Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth (use caution when blending hot liquids). Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper. To serve, top with avocado, diced onion, cilantro, yogurt, and tortilla strips if desired.

QUICK SPICY BLACK BEAN SOUP

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.

EASY SPICY BLACK BEAN SOUP

Steps:

• In a large heavy pot, heat oil over medium heat. Add onion, garlic and peppers and cook until tender about 5-8 minutes. Stir in spices and toss to coat vegetables. Pour in stock and beans and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. In a blender, puree half of the soup until smooth and stir back into soup pot. Serve hot with garnishes.

SPICY BLACK BEAN SOUP

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.

SPICY BLACK BEAN SOUP

Steps:

• For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.
• Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
• For the sour cream: Mix all the ingredients in a bowl.
• Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.

SPICY BLACK-BEAN SOUP

Steps:

• Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
• Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt.

SPICY BLACK BEAN SOUP

Steps:

• In a 3 quart sauce pan, heat oil over medium heat. Add onion and saute, stirring occasionally until tender. This takes about 5-7 minutes.
• Stir in garlic and spices, cook for about a minute.
• Stir in beans, broth, and can of tomatoes (including liquid from tomatoes). Add a pinch of salt, if you'd like.
• Heat to high heat until soup is boiling. Reduce heat and simmer, uncovered, for about 15 minutes.
• Spoon about 1/3 of mixture into a blender or food processor and pulse until smooth. You can do more or less, depending on how thick you want the soup or how many whole beans you want in it. Combine pureed mixture with rest of soup and serve with lime wedges.

SPICY BLACK BEAN SOUP

Steps:

• Melt butter and oil in a soup pot over medium heat. Add the onion and cook until the onion is soft and translucent.
• Add the garlic and thyme and cook for an additional three minutes.
• Add the remaining ingredients and bring to a boil. Reduce heat to medium low, cover, and simmer for 20-30 minutes, stirring occasionally.
• Remove three cups of the soup from the pot and process until smooth, adding the puree back to the soup after it is pureed. (Do this in batches to avoid having hot black bean soup all over your ceiling!)
• Reheat until the soup is thoroughly warmed again.