Best Black Bean And Almond Soup Recipes

EASY BLACK BEAN SOUP RECIPE

Steps:

• Add all ingredients to a slow cooker (not the garnishes), except add only a teaspoon of sea salt (you'll add the remaining sea salt during the last 30 minutes of cooking.)
• Cook on low for 8-9 hours or high for 4-5 hours until beans are soft and easily mash with a fork.
• Add 2 teaspoons of sea salt in the last 30 minutes of cooking time.
• Taste to make sure the beans are soft; they should mash easily with a fork. Puree about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth then pour back in and stir. Or use an immersion blender to blend 1/4-1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Add all ingredients to the Instant Pot, except add only a teaspoon of sea salt (you'll add the remaining sea salt before blending.)
• Pressure cook on high for 45 minutes.
• Do a natural release of 25 minutes.
• After 25 minutes, perform a manual release if the pin hasn't dropped.
• Add 2 teaspoons of sea salt (more or less to taste).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Add all ingredients to a large soup pot or Dutch oven.
• Bring mixture to a boil over medium-high heat, then reduce to a simmer.
• Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.
• Heat a large soup pot or Dutch oven over medium-high heat. Add 1 tablespoon of olive oil then saute the diced onions for 5-6 minutes until softened. Add the garlic and spices and saute 1 additional minute with the onions until fragrant.
• Add the rest of the ingredients (except the garnishes), reducing the liquid to 4 cups instead of 6. Bring the mixture to a low boil over high heat, then reduce to a simmer.
• Cover and cook on medium-low heat until beans are soft and easily mash with a fork (about 5-6 hours).
• Blend about 1/4 to 1/2 of the beans in a blender with a few spoons of the liquid until smooth, then pour back in and mix. Or, use an immersion blender to blend 1/4 to 1/2 of the beans.
• Adjust salt if needed.
• Garnish with your favorite toppings.

QUICK AND EASY BLACK BEAN SOUP

Steps:

• Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp.
• Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden.
• Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer.
• Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup.
• Stir in black pepper and cumin. Add salt to taste.
• Make the relish by stirring together minced green onion, sambal paste, and lime juice.
• Serve garnished with relish, chopped green onions, and sour cream.

FAST AND DELICIOUS BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion, bell pepper, carrot, and garlic, and cook 5 minutes, until tender. Mix in 1 can black beans and chicken broth.
• In a blender, puree remaining can of beans until smooth. Mix into the pot. Bring soup to a boil. Reduce heat to low. Mix in ham, cumin, salt, and pepper. Simmer 20 minutes. Garnish with Cheddar cheese and sour cream to serve.