Spicy Black Bean Soup Recipes

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SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
1 (4-ounce) dry-cured chorizo sausage, chopped
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1/2 jalapeno, seeded and diced
3 (15-ounce) cans black beans, drained and rinsed
1 canned chipotle chile plus 1 tablespoon adobo sauce
4 cups chicken broth
Sliced green onions, for serving
1/2 cup lowfat sour cream
1 teaspoon ground cumin
Juice of 1/2 a lime
Kosher salt and freshly ground black pepper

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



Spicy Black Bean Soup image

For a crunchy topping to this flavorful soup, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h45m

Number Of Ingredients 11

1 pound dried black beans, picked over, soaked overnight, and drained
2 large yellow onions, diced small
2 jalapenos, minced
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons ground cumin
1 3/4 cups low-sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons fresh lime juice (from 2 limes)
Diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)

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.

Nutrition Facts : Calories 366 g, Fat 5 g, Fiber 20 g, Protein 20 g

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

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

1 large red onion, chopped
1 medium sweet red pepper, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) black beans, rinsed and drained
3-1/2 cups vegetable broth
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (4 ounces) chopped green chilies
1/3 cup sherry or additional vegetable broth
2 tablespoons minced fresh cilantro
1/2 cup fat-free sour cream
1/4 cup shredded cheddar cheese

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.

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

This healthy black bean soup recipe is easy to make with canned beans. Thanks to some basic aromatics and Cuban spices, it's incredibly flavorful and delicious. This soup is naturally vegan, vegetarian and gluten free. The recipe yields quite a bit of soup (6 to 8 servings)-it is easily halved, or you can freeze the leftovers.

Provided by Cookie and Kate

Categories     Soup

Time 55m

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
2 medium yellow onions, chopped
3 celery ribs, finely chopped
1 large carrot, peeled and sliced into thin rounds
6 garlic cloves, pressed or minced
4 1/2 teaspoons ground cumin
1/2 teaspoon red pepper flakes (use 1/4 teaspoon if you're sensitive to spice)
4 cans (15 ounces each) black beans, rinsed and drained
4 cups (32 ounces) low-sodium vegetable broth
1/4 cup chopped fresh cilantro (optional)
1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
Sea salt and freshly ground black pepper, to taste
Optional garnishes: diced avocado, extra cilantro, thinly sliced radishes, tortilla chips...

Steps:

  • Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
  • Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
  • Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it's very hot). Or, use an immersion blender to blend a portion of the soup.
  • Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

Nutrition Facts : Calories 342 calories, Sugar 4.2 g, Sodium 1563.1 mg, Fat 6.1 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 56 g, Fiber 21.3 g, Protein 18.7 g, Cholesterol 0 mg

SPICY SLOW COOKER BLACK BEAN SOUP



Spicy Slow Cooker Black Bean Soup image

This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.

Provided by TOOBUSY2

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 6h5m

Yield 6

Number Of Ingredients 9

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g

SPICY BLACK BEAN VEGETABLE SOUP



Spicy Black Bean Vegetable Soup image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Provided by Anonymous

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

Time 50m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Steps:

  • In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  • Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 26.9 g, Fat 3.4 g, Fiber 7.8 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 683.4 mg, Sugar 4.3 g

SPICY BLACK BEAN SOUP (SLOW COOKER)



Spicy Black Bean Soup (Slow Cooker) image

An easy, healthy soup that is ready to eat when you come home from work. Its great with a dollop of sour cream or plain yogurt too!

Provided by Veggie_Girl

Categories     Black Beans

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb dried black beans
4 teaspoons jalapeno peppers, diced
6 cups vegetable broth
1 (15 ounce) can whole kernel corn
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Steps:

  • For black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker OR 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).
  • Combine beans, jalapeños, corn, and vegetable broth in a slow cooker.
  • Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on low for 8-10 hours.
  • **I used an immersion hand-blender to roughly puree the soup before serving. This gave it a little thicker texture. You could also serve "as is" or puree in a food processor.

Nutrition Facts : Calories 245.2, Fat 1.6, SaturatedFat 0.3, Sodium 206.5, Carbohydrate 46.9, Fiber 10.3, Sugar 2.7, Protein 14

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Provided by Katherine Burk

Categories     Soup/Stew     Bean     Sauté     Summer     Bon Appétit     Seattle     Washington

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 cups chopped red onion
1 4-ounce can diced mild green chilies
2 garlic cloves, chopped
1 tablespoon chopped jalapeño chili with seeds
1 tablespoon ground cumin
2 15-ounce cans black beans, undrained
2 cups canned low-salt chicken broth
8 tablespoons chopped fresh cilantro
Sour cream
Tortilla chips

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro.

SPICY BLACK BEAN SOUP



Spicy Black Bean Soup image

Easy, spicy, and healthy. This will fill you up, and warm you up as well. Serve it with fresh lime wedges for a citrus kick. You could also serve it over brown rice.

Provided by aerobicon

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/4-1/2 teaspoon crushed red pepper flakes
2 (15 ounce) cans black beans, rinsed
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can vegetable broth
1 lime

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.

Nutrition Facts : Calories 284.5, Fat 4.8, SaturatedFat 0.7, Sodium 240, Carbohydrate 48.9, Fiber 16.2, Sugar 5.4, Protein 15.1

QUICK SPICY BLACK BEAN SOUP



Quick Spicy Black Bean Soup image

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

2 cups chopped onion
1 tablespoon vegetable oil, or as needed
4 (14.5 ounce) cans chicken broth
2 cups roughly chopped carrots
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons red pepper flakes
½ teaspoon garlic powder
3 (15 ounce) cans black beans, drained and rinsed
1 cup frozen corn
2 cups cooked white rice

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 BLACK-BEAN SOUP



Spicy Black-Bean Soup image

Provided by Gina Marie Miraglia Eriquez

Categories     Soup/Stew     Bean     Appetizer     Vegetarian     Quick & Easy     Dinner     Lunch     Fall     Winter     Healthy     Potluck     Gourmet     Sugar Conscious

Yield Serves 6 (first course or light main course)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium white onion, finely chopped
2 garlic cloves, minced
1 fresh jalapeño (2 inches), seeded and minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
1/4 teaspoon dried oregano
2 (19-ounces) cans black beans, drained and rinsed
3 cups water
1 Turkish or 1/2 California bay leaf
Accompaniments: chopped cilantro; lime wedges; chopped white onion

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



Spicy Black Bean Soup image

A wholesome, low in fat and high in fibre soup that has got a nice spice to it.

Provided by hross2010

Time 25m

Yield Serves 4

Number Of Ingredients 0

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.

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From lesliebeck.com


GOURMET BLACK BEAN SOUP - THERESCIPES.INFO
Crock Pot Black Bean Soup Weelicious. 1 tablespoon olive oil; 1 onion, diced; 3 garlic cloves, chopped; 2 cups dried black beans, soaked overnight, rinsed and drained; 1 32 oz chicken broth or vegetable stock, low sodium; 1/4 cup cilantro, chopped; 2 bay leaves; 2 …
From therecipes.info


SPICY BLACK BEAN SOUP | TRIED AND TRUE RECIPES
2020-11-04 First, sauté small-diced onions and cook until beginning to brown, about 5-6 minutes. Next, add the small-diced bell peppers and cook them until they soften, about 3-5 minutes. Then, add the minced garlic and finely chopped poblano peppers and cook for about 1 minute until fragrant.
From triedandtruerecipe.com


SPICY BLACK BEAN SOUP - FOOD WITH FEELING
2021-10-25 They’re available on the international aisles at most grocery stores. Feel free to omit for a less spicy soup. Spices. The perfect black bean soup spices! This recipe calls for cumin, smoked paprika, fresh thyme and a bay leaf. Canned black beans. Obviously! You’ll need 4 cans of black beans for loads of plant-based protein – over 26 ...
From foodwithfeeling.com


SPICY BLACK BEAN SOUP | FOODTALK - FOODTALKDAILY.COM
2022-01-26 Instructions. Heat oil in a large stock pot or dutch oven over medium heat. Add onion and bell pepper, bay and cook until peppers and onions are soft, about 10 minutes. Sprinkle with 1/4 tsp salt. Add garlic, dried oregano, agave, chipotle in adobo, diced fire roasted tomatoes, black beans, lime juice and chicken stock.
From foodtalkdaily.com


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Top Asked Questions

How to cook spicy black beans for Soup?
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute.
What is the best way to make bean soup?
Directions 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. Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed.
How to cook green bean soup with garlic?
Directions. 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.
How to cook black beans in a crock pot?
Add the garlic, chili powder, cayenne, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Stir and cook 30 seconds, until the garlic becomes fragrant. Add the black beans and chicken (or vegetable) stock and stir. Bring to a quick boil, then reduce the heat and simmer for 20 minutes.

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