Spicy Black Bean Soup Wegmans Recipes

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 BEANS

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

SPICY BLACK BEAN SOUP (WEGMAN'S)

Steps:

• Heat oil in soup pot on medium. Add onion and red pepper. Cook until onion is soft, 8-10 minutes.
• Add garlic, cumin and coriander. Cook, stirring, 1 minute or until aromatic.
• Stir in half of the black beans, broth, and remaining spices. Bring to boil. Reduce to a simmer and cook uncovered about 20 minute
• Remove from heat. Puree with stick blender. Stir in lime juice, cilantro, and remaining black beans. Garnish 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 large pan over a medium-high heat. Add onion, green chilies, garlic, jalapeno and cumin. Saute until onion is tender, about 5 minutes.
• Add beans with juices and stock. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavours blend, about 15 minutes.
• Puree 675ml of soup in batches in a blender. Return puree to same pan. Season soup to taste with salt and pepper. Ladle soups into bowls and serve with sour cream and tortilla chips.

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.

SPICY BLACK AND RED BEAN SOUP

Steps:

• Combine everything in your crock pot and cook on HIGH for the first hour.
• Turn the temperature down to LOW, and cook 7 more hours.

INSTANT POT® SPICY BLACK BEAN SOUP (VEGAN)

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
• Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Unlock and remove the lid. Use a stick blender to blend beans until thick and creamy. Season with garlic salt. Serve with pico de gallo, red bell pepper slices, and lime wedges.

BLACK BEAN SOUP WITH HABANEROS (CAN BE SPICY OR NOT)

Steps:

• Soak beans overnight in 4 cups of water. Drain off the water and put beans in a large pot.
• Add 10 cups of water to the pot with the beans. Bring the beans to a boil and then turn down to a simmer and cover. Cook until the beans are tender. Approximately 2 hours.
• When the beans are tender, add the remaining ingredients, and simmer until desired consistency. You may need to add more water. If it is too thin, cook longer until some of the liquid has cooked off.
• Remove habaneros from soup when they become soft, or leave them in if you like your soup spicy.
• Garnish with fresh cilantro, sour cream, sliced green onions, and grated cheese, if desired.

MINI'S SPICY BLACK BEAN SOUP

Steps:

• Cook bacon in a large saucepan over medium/high heat till browned.
• Add onion, celery, carrot, bell pepper and garlic to the bacon/grease mixture and simmer for 15 minutes or until the onions are clear. Do not let the veggies turn brown.
• While cooking the vegetables, pour 3 cups of the drained beans and 1 cup of chicken stock to a food processor and puree until smooth.
• When veggies are done add pureed beans, the rest of the chicken stock and every other ingredient in the list to the pot bring to a boil.
• Reduce the heat and simmer uncovered for 50-60 minutes or until the soup has thickened.